The Culinary Institute of America

Mango Poke Bowl

This Mango Poke Bowl is a delicious vegetarian twist on classic Hawaiian poke. Chef Sarah Linkenheil from The Culinary Institute of America swaps traditional raw tuna with unripe mango, which she marinates with nori, soy sauce, sesame oil, garlic, and ginger.  
Get the recipe and watch the video with closed captions here!

Pickled Green Mango Relish

This Pickled Green Mango Relish features unripe mango and adds a zesty kick to a variety of dishes. Try this sweet and savory relish on a burger or deviled eggs, serve it with a shrimp cocktail, or as part of a cheese or charcuterie plate.
Get the recipe and watch the video with closed captions here!

Vietnamese Green Mango Noodle Bowl with Beef

Mangos are a popular street food in the countries where they grow, and in this recipe, Chef Sarah Linkenheil from The Culinary Institute of America shows us how to make a Vietnamese Green Mango Noodle Bowl with Beef. She uses spiralized unripe mango in place of traditional rice noodles.
Get the recipe and watch the video with closed captions here!

Singapore Black Pepper Seafood Stew

In this video, Chef Mark Miller takes the flavor
profile of Singapore’s famous black pepper crab, and creates a delicious
seafood stew. This video series was created by the Culinary Institute of
America as an industry service to Kikkoman USA. Find recipes at http://www.ciaprochef.com/kikkoman/recipes.html

Mango Barbecue Chicken Sandwich with Mango Cabbage Slaw

Ripe mangos and smoky chilies add just the right amount of sweet and heat to this tasty barbecue sandwich. Chef Toni Sakaguchi from The Culinary Institute of America tosses shredded chicken in mango barbecue sauce and tops this tasty sandwich with refreshing and crispy mango cabbage slaw. 
Get the recipe and watch the video with closed captions here! 

Thai Sweet and Spicy Hot Wings

Chef Jet Tila from Pakpao Thai in Dallas, shows us how to make Thai-inspired sweet and spicy hot wings. He coats the wings with tempura flour then panko before frying them until golden brown. For the sauce, he uses a four to one ratio of Kikkoman Thai-style sweet chili sauce to sriracha. For those looking for more heat, he suggests a three to one ratio. This video series was created by the Culinary Institute of America as an industry service for Kikkoman USA.
Recipes and more information can be found online at CIAprochef.com/kikkoman.

Mango and Tuna Ceviche

Sweet and juicy mangos with fresh tuna are the perfect combination in this delicious ceviche. The mango provides a sweet counterbalance to the acidity of the lime juice and richness of the tuna. Pro tip:  choose mangos that are slightly firm to the touch and have smooth skin. Serve the ceviche with tortilla chips and enjoy!
Get the recipe and watch videos with closed captions here!

Tornado Omelet

Kikkoman Executive Chef Andrew Hunter shows us an exciting new technique to serve an omelet that will delight your guests. Chef adapted this technique from the Korean street food favorite, for modern American menus. Served on top of perfectly crispy fried rice, with a delicious savory Kikkoman Unagi Sauce, this dish is sure to be a menu showstopper. 
Get the recipe and watch the video with captions here!