![](/wp-content/uploads/2024/04/Kitchen-Collaborative-Recipe-Roundup-4-Inner-2.jpeg)
Anthony Dee
Corporate Executive Concept Chef
Mitchell’s Steakhouses, Mitchell’s Fish Markets and Muer Restaurants, Landry’s Inc.
Chef Anthony Dee went all in on Kikkoman® products for this dish, selecting its branded Soy Sauce, Teriyaki Marinade & Sauce, Thai Style Chili Sauce, Rice Vinegar, Kotteri Mirin and Sesame Oil, plus a sambal-chile garlic sauce. “They all have unique flavors that could bring something different to the dish,” Dee explains. “Kikkoman has so many incredible products; not many companies have the ability to provide such a diverse line that can be intermixed.”
This recipe feature is part of the Kitchen Collaborative recipe-development initiative formed by Summit F&B and Flavor & The Menu with support from a handful of sponsor brands and commodity boards. Sign up for our e-newsletter to receive Kitchen Collaborative content in your inbox.