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Recipes

Sauces Recipes

Masa's Sauces

Orange Teriyaki Sauce

Orange Teriyaki Sauce

Broiled Orange Teriyaki Salmon

6 oz salmon fillet, boneless
1/8 tsp salt
1/2 tsp vegetable oil
2 oz Orange Teriyaki Sauce
1/2 tsp sesame seeds, toasted
1 tsp green onions, bias sliced

Season the salmon fillet with salt and paint with oil. Place on broiler ‘bone’-side down, and cook halfway through. Flip the fillet and baste with half the sauce, and cook till done. Remove to plate and pour remaining sauce over. Sprinkle with the sesame seeds and green onions.


Teriyaki Chicken Burger

5 oz chicken breast, skinless, boneless, lightly pounded
1/8 tsp salt
1/2 tsp vegetable oil
1 oz Orange Teriyaki Sauce
1 oz sliced pepperjack cheese
1 tbl mayonnaise
1 oz lettuce
1 oz tomato, sliced
1 each hamburger bun

Season and oil the chicken, and place on broiler. Cook halfway through. Flip the breast and baste with the sauce, and cook till nearly done. Top with the pepperjack and allow to melt. Dress the bun with the mayonnaise, and assemble the sandwich.


Sweet & Sour SaceSweet & Sour Sauce

Sweet and Sour Chicken Stir Fry
2 servings

2 Tbl vegetable oil
2 tsp sesame oil
10 oz chicken breast, skinless and boneless
3 oz white onions, sliced thin
3 oz red bell pepper, sliced thin
1 1/2 cup Sweet and Sour Sauce
1/4 cup green onions, sliced

Slice the chicken thinly, on a bias. Heat the oils in a wok or frying pan, and when the pan is very hot, add the chicken and stir-fry until lightly colored and cooked thoroughly. Remove the chicken. Bring the pan back to full heat, and add the peppers and onions and stir fry until wilted. Add the sauce and the chicken and boil until thickened slightly. Place stir fry on platter and garnish with green onions.


Sweet and Sour Prawns
2 servings

16 medium shrimp, peeled and de-veined
1 egg white
1 Tbl. water
2 tsp cornstarch
1 cup Sweet and Sour Sauce
1/2 cup pineapple chunks, drained
1/2 cup frozen green peas

Beat the egg white, water and corn starch together and then marinade the shrimp in the mixture for 30 minutes. Fry the shrimp in the fryer or in a pan of hot oil, until crisp, lightly browned, and cooked thoroughly. Heat the sauce, pineapple, and peas in a pan, add the shrimp to heat thoroughly, and serve.


Rikki''s Gourmet Sauces

Apricot BBQ Marinade & Sauce

Rikki's Apricot BBQ Marinated Pork Tenderloin

One pork tenderloin, trimmed (1-1 ½ lbs)
)ne medium onion, sliced thin
1 cup Rikki Apricot BBQ &Marinade Sauce

  • Combine the pork, onions, and sauce in a shallow dish and turn several times to coat pork. Cover and allow to marinate at room temperature for 2 hours, or place in the refrigerator and marinate overnight.
  • Preheat oven to 400ºF.
  • Lift pork from marinade and place in lightly oiled ovenproof dish or pan.
  • Place in oven and roast, uncovered, for 10 minutes.
  • Remove from oven and add reserved marinade and onions, then return to oven for another 10-20 minutes, till done (internal temperature should be 150ºF).
  • Remove pork from pan, slice and arrange on plate, then stir sauce and pour over.

Rikki's Apricot BBQ Marinated Chicken

1 ½ lbs skinless boneless chicken breasts or thighs
1 Tblsp garlic, chopped fine
1 Tblsp lemon juice
1 cup Rikki Apricot BBQ &Marinade Sauce
2 green onions, sliced thin

  • Combine the chicken, garlic, lemon juice and sauce in a shallow dish and turn several times to coat pork. Cover and allow to marinate at room temperature for 2 hours, or place in the refrigerator and marinate overnight.
  • Preheat oven to 400ºF.
  • Lift chicken from marinade and place in lightly oiled ovenproof dish or pan.
  • Place in oven and roast, uncovered, till cooked through, approximately 20 minutes (internal temperature should be 150ºF). Baste with reserved marinade once or twice during the roasting.
  • Take reserved marinade and place in small saucepan on stovetop and bring to a boil.
  • Remove chicken when done, arrange on plate, and pour hot marinade over.
  • Sprinkle with sliced green onion and serve.

Apricot BBQ Ribs (serves 4)

2 racks pork baby back ribs
Salt and pepper to taste
Water
1 ½ - 2 cups Apricot BBQ & Marinade Sauce

Preheat the oven to 325ºF.
Rub ribs with salt and pepper, both sides. Place in shallow roasting pan and add 1 to 2 cups of water (should be 1/4" deep). Cover tightly with foil and cook for 2-2 1/2 hours, till tender. Remove, allow to cool slightly, then coat with Apricot BBQ & Marinade Sauce, and place on outdoor grill. (Or increase oven temperature to 450ºF, place ribs on baking sheet, and return to oven.) Add more sauce as needed, and cook till lightly browned.


Garlic Sesame Sauce

Asian Flank Steak

1 Beef Flank steak, trimmed, 1 1/2 to 2 pounds
1 cup Sesame Garlic Sauce
2 tbsp vegetable oil
1/2 cup green onions, sliced

Cut the flank steak thinly, against the grain, into 1/8” strips. Toss with the Garlic Sesame Sauce and marinade for 1-2 hours. Heat a sauce pan until very hot, add the oil, and then stir-fry the flank steak for 1-2 minutes. Pour in any remaining marinade and the green onions, then simmer for 1 minute. Add a little water, if necessary, and serve.


Chicken Sesame Noodle Salad

1 oz mixed wild greens
5 oz Asian egg noodles, spaghetti, blanched al dente
4 oz Garlic Sesame Sauce or Thai Peanut Sauce
1/2 oz green onion, sliced
1 oz red bell pepper, julienned
1 oz snow peas, blanched
4 oz chicken breast, skinless, boneless, lightly pounded
1/8 tsp seasoning salt
1/2 tsp vegetable oil
1 oz Rikki Rikki Orange Teriyaki Sauce
2 oz tomatoes, diced *”
1 tsp sesame seeds, toasted
1 tbsp cilantro, chopped

Pile the greens in the bottom of the salad bowl. Toss the noodles, onions, and 2/3 of the Thai Peanut or Garlic Sesame sauce, and pile on top of the greens. Toss the snow peas and peppers in the remaining sauce and arrange in a circle around the noodles. Season and oil the chicken breast, and place on the broiler. Cook halfway through. Flip the breast and baste with the Orange Teriyaki sauce, and cook until done. Slice on the bias and spread over noodles. Garnish the salad with the tomatoes, sesame seeds, and cilantro.


Garlic Sesame Beef Stir Fry

1 oz vegetable oil
1 tsp minced ginger
1 tsp minced garlic
3-4 oz beef sirloin, thinly sliced
2 oz white onion, julienned
1 oz carrot, thinly sliced
1 oz red bell pepper, julienned
1/2 lb yakisoba noodles
3 oz water
4 oz Garlic Sesame Sauce

Heat the oil in a wok or frying pan. Add the ginger, garlic, beef , and stir fry over high heat till the beef is partially cooked and set aside. Heat the oil in the same pan and add onion, carrot, pepper, and stir fry over high heat until vegetables wilt very slightly. Add the noodles and water and stir fry until they soften. Finally, add the beef and sauce and mix together well.


Potstickers with Garlic Sesame Sauce

Your favorite brand of potstickers, cooked per package directions
1/2 cup Thai Peanut Sauce or Garlic Sesame Sauce
1/3 cup water.

You can use the sauce straight out of the bottle as a dipping sauce for the potstickers. If you would prefer the sauce hot, combine it with the water, bring to a boil, and serve with or on the top of the potstickers.


Thai Peanut SauceThai Peanut Sauce

Steamed Chicken with Peanut Sauce
(Serves 4)

1 cup Rikki Rikki Thai Peanut Sauce
2 lb. spinach, steamed and washed
8 oz coconut milk, canned
1 1/2 lb. chicken breast, skinless,
boneless, cut in *” strips
2 tbsp peanuts, dry roasted, chopped

Steam spinach in salted water until wilted. Drain immediately and rinse with cold water. Squeeze water out using hands. Arrange on a serving platter. Heat coconut milk in a heavy skillet and bring to a low boil. Add chicken. Cover and steam for 8-10 minutes. Drain well using slotted spoon and arrange on spinach bed. Pour peanut sauce over chicken. Sprinkle with chopped peanuts. Serve.


Thai Peanut White Fish
(Serves 4)

1 1/2 to 2 lb.. halibut or cod filet or steaks
1 tsp vegetable oil
1 tbsp shallots, chopped
1/3 cup Rikki’s Thai Peanut Sauce
1/3 cup water
2 tbsp lemon juice
2 tsp soy sauce
1/2 tsp black pepper

Preheat oven to 425F. Smear the oil across the bottom of a baking pan large enough to hold fish in one layer. Sprinkle the shallots across the bottom of the dish. Mix the Thai Peanut Sauce, water, lemon juice and soy sauce and pour over fish. Sprinkle with black pepper, and place in oven. Cook until fish is just barely translucent in the center, about 13 minutes per inch of thickness. Lift the filets/steaks onto serving plates, stir the sauce and pour over fish


Chicken Sesame Noodle Salad

1 oz mixed wild greens
5 oz Asian egg noodles, spaghetti, blanched al dente
4 oz Thai Peanut Sauce or Garlic Sesame Sauce
1/2 oz green onion, sliced
1 oz red bell pepper, julienned
1 oz snow peas, blanched
4 oz chicken breast, skinless, boneless, lightly pounded
1/8 tsp seasoning salt
1/2 tsp vegetable oil
1 oz Rikki Rikki Orange Teriyaki Sauce
2 oz tomatoes, diced 1/2”
1 tsp sesame seeds, toasted
1 tbsp cilantro, chopped

Pile the greens in the bottom of the salad bowl. Toss the noodles, onions, and 2/3 of the Thai Peanut or Garlic Sesame sauce, and pile on top of the greens. Toss the snow peas and peppers in the remaining sauce and arrange in a circle around the noodles. Season and oil the chicken breast, and place on the broiler. Cook halfway through. Flip the breast and baste with the Orange Teriyaki sauce, and cook until done. Slice on the bias and spread over noodles. Garnish the salad with the tomatoes, sesame seeds, and cilantro.


Thai Peanut Chicken
(Serves 4)

4 skinless boneless chicken breasts
1/2 tsp each salt and pepper
1/4 tsp garlic powder
1 tbsp vegetable oil
1/3 cup Thai Peanut Sauce
1/4 cup water
1/4 cup green onions, chopped
1/4 lb bean sprouts
2 tbsp roasted peanuts, chopped

Mix the salt, pepper and garlic powder and sprinkle on both sides of the chicken. Heat the oil in a sauté or fry pan large enough to hold the chicken in one layer. Over medium heat, cook the chicken about five minutes on each side, then remove from the pan and place on plates. While the chicken is cooking, mix Thai Peanut Sauce, and water. After removing the chicken from the pan, add the sauce mix, return to heat, and bring to a simmer. Add the green onions to the sauce, then pour over chicken. Sprinkle each chicken with sprouts and peanuts.


Thai Peanut Spinach
(Serves 2-4)

1 tbsp vegetable oil
1 clove garlic, peeled and thinly sliced
12 ounces fresh spinach, washed and dried
1/2 lemon
4 tbsp Thai Peanut Sauce
2 tsp sesame seeds, toasted

Heat oil in a pan. Add garlic and sauté until pale, tan, and toasted. Add spinach and water, cook until spinach wilts. Squeeze lemon over spinach, add Thai Peanut Sauce, stir. Divide spinach onto plates. Sprinkle each mound of spinach with sesame seeds.


Grilled Asian Eggplant
(Serves 4)

4 Japanese eggplants
1/2 tsp salt
2 tsp chili oil
4 tbsp Thai Peanut Sauce
1 fresh cilantro, chopped
Lemon wedges

Split the eggplants lengthwise and sprinkle the cut sides with salt. Set aside for 1-3 hours. Pat the eggplants dry and smear lightly with the chili oil. Cook over moderately hot coals until browned and softened, turning once. While the eggplants grill, combine the Sesame Peanut Sauce and cilantro. Serve the eggplants with the sauce and lemon wedges on the side for dipping.


Potstickers with Thai Peanut Sauce

Your favorite brand of potstickers, cooked per package directions
1/2 cup Thai Peanut Sauce or Garlic Sesame Sauce
1/3 cup water.

You can use the sauce straight out of the bottle as a dipping sauce for the potstickers. If you would prefer the sauce hot, combine it with the water, bring to a boil, and serve with or on the top of the potstickers.

Rikki Rikki USA

Rikki’s Gourmet Dressings

Asian Caesar Dressing

Asian Caesar Salad

5 oz romaine lettuce, cut 1” x 2”
2-3 oz Asian Caesar Dressing
10 each fried wonton strips
2 oz tomatoes, diced 1/2”
1 each lemon wedge

Toss the lettuce with the dressing, then add the wontons and toss once more. Pile high on plate. Sprinkle the salad with the tomatoes and garnish with the lemon.


Fried Portobello

4 oz portobello mushroom cap, sliced 1/2” thick water
Dry tempura batter mix
1 oz mixed wild greens
2 oz Asian Caesar Dressing
1 each lime wedge
2 each cilantro sprigs

Dip the mushroom slices in water and then roll them in the dry batter to coat. Drop into the fryer and cook till golden and crispy. Drain well and reserve. Pile the greens on the plate and lay the mushroom slices against them. Place the Asian Caesar Dressing in a ramekin on the plate. Garnish with the lime and cilantro.


Ginger Soy DressingSoy Ginger Dressing

Honey Glazed Salmon
(serves 4)

2 tsp peanut oil
1/4 cup honey
1/4 cup Rikki Rikki Soy-Ginger Dressing
2 tsp sesame oil
1 3/4 lb. salmon filet, skinless, boneless
1/2 tbsp peanut oil
salt and freshly ground black pepper to taste

Mix peanut oil, honey, Rikki Rikki Soy-Ginger Dressing, and sesame together using whisk. Set aside. Set salmon in baking dish. Drizzle with peanut oil and season. Add enough water to come up to 1/3" on sides of dish. Place in preheated 400oF oven and bake for 8-10 minutes. Remove from oven and brush top of salmon and glaze with honey. Continue baking for 6-8 minutes.


Steamed Mussels with Soy Ginger Dressing
(serves 4)

2 lb. mussels, debearded and scrubbed
4 tsp minced garlic
1 minced jalapeno
2 tbsp fresh cilantro, minced
1 tbsp scallion, sliced thin
6 oz Rikki Rikki Soy Ginger Dressing
6 oz white wine or sake

Combine garlic, jalapeno, cilantro, scallion and Soy Ginger dressing. Set aside. Steam mussels in wine or sake just until they open. Pour dressing over mussels and wine or sake in pan. Toss and serve.


Japanese Noodle Salad with Chicken
(serves 4)

4 cups salad greens
3 cups noodles, cooked, chilled
2 cups chicken breast, cooked, sliced
1 cup Rikki Rikki Soy Ginger Dressing
1/2 cup red pepper, sliced
1/2 cup snow peas, sliced
1/2 cup nappa or purple cabbage, chopped
2 green onions, chopped
1/2 tablespoon toasted sesame seeds

Divide salad greens among four plates. Combine noodles, chicken, and vegetables in a bowl. Toss with dressing. Artfully arrange on top of salad greens. Decorate salad with chopped green onions and sesame seeds.


Asian Salsa

12 roma tomatoes, seeded and diced
1/2 red onion, diced small
2 tbsp fresh cilantro, minced
2 tbsp scallion, sliced thin
10 shiitake mushrooms, sliced thin and stem removed
3 oz Rikki Rikki Soy Ginger dressing
2 tsp lime juice

Sugar to taste. Combine all ingredients in a bowl. Toss well. Serve on grilled fish or roasted chicken.



Miso VinegaretteMiso Sesame Dressing

Mango Marinated Tuna Steak
(Serves 4)

4 tuna steaks, 6 1/2 to 7 oz
1 small mango, peeled, chopped
1 small shallot, minced
2 tbsp honey
2 tbsp Rikki Rikki Miso Dressing
2 tbsp fresh lime
salt and pepper to taste

In food processor combine mango, shallot, Miso dressing, lime juice and honey. Process until smooth. Coat tuna with dressing mixture. Cover and refrigerate 2-3 hours. Remove tuna from marinade. Season and grill.


Stir-Fried Asparagus and Shiitake Mushrooms
(Serves 4)

1 1/2 lb. asparagus, cut into 2” pieces
3/4 cup shiitake mushrooms, sliced thin
1 tbsp. toasted sesame seeds
1 tbsp peanut oil
1 tbsp sesame oil
3 tbsp chicken stock or water
salt and pepper to taste

Heat oil in wok or large frying pan. Stir-fry vegetables and add sesame seeds. Stir in chicken stock or water. Stir fry. Pour in Miso dressing. Toss to coat. Season to taste and serve.


Broccoli with Miso Sauce
(Serves 4)

2-4 cups broccoli florets, trimmed 2 1/2” stems removed
1 tbsp toasted sesame seeds
2 tbsp scallions, sliced thin
1/2 cup Rikki Rikki Miso Dressing

Steam Broccoli approximately 6-8 minutes. Drains, place in serving bowl. Drizzle with Miso dressing. Garnish with sesame seeds and serve.


Unfried" Rice
(serves 4)

1 tbsp peanut or vegetable oil
1 beaten egg
1 3/4 cup chicken stock
1 medium peeled and diced carrot
3/4 cup uncooked, long grain rice
3 chopped scallions
1/2 cup frozen green peas
1/2 cup fresh bean sprouts
2 tbsp Rikki Rikki Miso Dressing

Scramble egg and set aside. Heat oil and cook rice, stirring, until it browns lightly. Add chicken stock, Miso Dressing and carrot. Bring to boil. Cover and reduce heat to a simmer. Cook 15 minutes. Add peas, bean sprouts and scallion. Cover and cook 5 minutes more or until rice is tender. Remove from heat. Toss with fork. Stir in scrambled eggs and serve.


Lime Ginger DressingLime Ginger Dressing

Lime Ginger Halibut

Halibut filet or steak, 5-7 ounces
Salt and pepper
1/4 cup Lime Ginger Dressing
2 tbl unsalted butter
1 tbl finely diced red bell pepper
1 tbl chopped green onion

Season the halibut with the salt and pepper, and place in pan with the dressing and butter. Place in 400oF oven and bake till cooked through. Lift the halibut onto the plate, and return the pan to the stove. Reduce liquid in pan till saucy, and pour over. Garnish with the diced red peppers and green onions.


Lime Ginger Shrimp Salad

4 oz bib or butter lettuce
1/2 oz white onion, paper thin slices
1 1/2 oz avocado, 1/2” dice
3 oz bay shrimp, cooked
1 oz cucumber, thin sliced
2 oz Lime Ginger Dressing
1 oz tomato, 1/2 inch dice
1 oz hard-boiled egg, finely chopped

Toss the lettuce, onion, avocado, half the shrimp, the cucumber, and the dressing. Arrange on plate. Pile the remaining shrimp on top, and surround with the chopped tomato and egg.



Thai Sesame Dressing

Thai Sesame Pork Tenderloin

1 pork tenderloin, trimmed, 2 pounds
1 tsp crushed red peppers
1 tsp black pepper
juice of 1 lemon
1 cup Thai Sesame Dressing
2 Tbl vegetable oil
1/2 cup water

Place the tenderloin in a resealable plastic bag. Mix the Dressing, crushed peppers, black pepper and lemon juice and add to the bag. Seal and refrigerate for 5-10 hours. Preheat the oven to 400F Heat the oil in a pan large enough to hold the tenderloin. Lift the tenderloin from the marinade (which you should reserve) and cook at very high heat for about 5 minutes a side. Place the pan in the oven and roast until the internal temperature reaches 145F (about 12-15 minutes). Remove the tenderloin, and add reserved marinade to the pan with the half cup of water. Heat through. Slice the tenderloin and pour the warm sauce over.


Thai Sesame Spinach and Mushrooms

1 Tbl vegetable oil
1 Tbl garlic, sliced thin
4 ounces mushrooms sliced
10 ounces spinach, washed
1 tsp lemon juice
2 Tbl water
1/2 cup Thai Sesame Dressing
2 tsp toasted sesame seeds

Heat the oil in a wok or frying pan, and add the garlic. Cook till the garlic just begins to color, then add the mushrooms and stir fry until they wilt. Add the spinach and lemon and water and cook till the spinach wilts. Add the Thai Sesame Dressing, hear through and place on platter. Sprinkle the sesame seeds over.