Cooking with Makotos bring some zing to the table

Find our dressings in the refrigerated produce section of these fine grocers:



 

 

 

 

Beef Kabob Chicken Wings
Ingredients:
  • 10 wings
  • Makoto Ginger Dressing or Makoto Teriyaki Sauce
Directions:

Bake at 325 degrees for 25 to 30 minutes. Drain and baste with Makoto Ginger Dressing. Broil for 5 minutes to get the wings crispy.
Beef Kabob Beef Kabobs
Ingredients:
  • 2 lbs. Beef
  • 1 small basket button mushrooms
  • Skewers
  • 2 medium bell peppers (green, red or yellow)
  • 2 medium onions
  • ½ cup all purpose flour
  • 1 bottle Makoto Teriyaki Sauce
Directions:

Cut meat, peppers, and onions into one inch cubes. Alternate meat and vegetables onto skewers and lightly flour. Deep fry in preheated oil for 1 minute (or cook on the grill for several minutes). Remove skewer and place into a separate pan with preheated Makoto Teriyaki Sauce. Cook for 1 minute or until desired doneness.
Beef Kabob Portabella Mushrooms
Ingredients:
  • 2 packages Portabella Mushrooms
  • 1 cup of flour
  • 1 bottle Makoto Teriyaki Sauce
Directions:

Lightly flour both sides of mushrooms. Preheat small amount of oil in frying pan and cook until golden brown. Add 4oz Makoto Teriyaki Sauce and continue cooking for one minute. Garnish with your favorite fresh herbs and garlic.
Beef Kabob Teriyaki Chicken
Ingredients:
  • 2 lbs boneless chicken breast
  • 1 cup all purpose flour
  • 1 bottle Makoto Teriyaki Sauce
Directions:

Slice chicken breasts into long thin pieces. Lightly flour both sides of chicken. Preheat oil in a large pan. Cook chicken until golden brown. Add 4oz Makoto Teriyaki Sauce and continue cooking for one minute. Serve with rice or your favorite vegetables.
Beef Kabob Steamed Vegetables
Ingredients:
  • 1 bag pre cut vegetable of your choice (best with cauliflower, broccoli or green beans.)
  • 1 bottle Makoto Vegetable Sauce
Directions:

Place vegetables into microwave dish and add ½ cup water. Cook 3-4 minutes. Serve with Makoto Vegetable Sauce.
Beef Kabob Asian Scallops
Ingredients:
  • Bay or Sea Scallops
  • Makoto Ginger Dressing
  • Soy Sauce (to taste)
Directions:

Marinate scallops in Makoto Ginger Dressing and a few teaspoons of soy sauce for 1 hour. Discard marinade. Place scallops in a very hot pan with butter and cook about 4 minutes on each side. Serve with our Teriyaki sauce to garnish or with noodles and your favorite vegetables tossed with more dressing to coat.
Beef Kabob Chicken Tenders
Ingredients:
  • 4 Chicken Tenderloins
  • 1 Cup Makoto Ginger Dressing
Directions:

Rinse under cold water and pat dry. Pepper both sides of chicken. Heat Makoto Ginger Dressing in large skillet. Add chicken and cook about 20 minutes, turning chicken after 10 minutes. Cook until no longer pink. Garnish with sesame seeds or fresh herbs. Also works well with butterfly pork chops.
Beef Kabob Ginger Coleslaw
Ingredients:
  • 1 bag pre cut coleslaw mix
  • 1 bottle Makoto Ginger Slaw Dressing or Makoto Orange Ginger Dressing
Directions:

Mix coleslaw and bottle of Makoto Dressing. Chill before serving.
Beef Kabob Cucumber Salad
Ingredients:
  • 3 Cucumbers (peeled and sliced)
  • ½ Red Bell Pepper (chopped)
  • 3 oz Red Onion (chopped)
  • Salt and Pepper to taste
  • 1 bottle Makoto Ginger Slaw or Makoto Orange Ginger Dressing
Directions:

Mix all ingredients together. Chill and Serve. Garnish with fresh herbs.
Beef Kabob Ginger Chicken Salad
Ingredients:
  • 2 broiled, boneless, skinless chicken breasts cubed or sliced
  • 6-7 ounces washed spinach leaves
  • 1 head Boston lettuce or your favorite bagged salad
  • 1 large handful bean sprouts (soaked in water for at least one hour and drained)
  • 8 large cloves garlic, minced fine
  • Shredded Colby cheese (optional)
  • Makoto Ginger Dressing
Directions:

In a large bowl, add cut up spinach leaves, Boston lettuce, and half of the bean sprouts. Mix together and put in serving bowls. Sautee garlic, precooked chicken cubes, and remaining bean sprouts in enough ginger dressing to cover the bottom of the skillet (approx. 1/3 of the bottle). Cook until the bean sprouts and garlic are tender and spoon the mixture over beds of tossed greens. Sprinkle with cheese (optional) and serve.
Beef Kabob Smoked Salmon Napoleon
Ingredients:
  • 1 cup vegetable oil for frying
  • 1 package wonton wrappers (8 wrappers needed)
  • ½ head Chinese cabbage, cut into julienne
  • 1 package (8 oz) soft tofu, slice thin
  • 1 package (4 oz) bean sprouts
  • 1 package (6 oz) alfalfa sprouts
  • 1 package (4 oz) smoked salmon sliced thin
  • 1 bottle Makoto Ginger Dressing
Directions:

Heat oil in medium skillet, over medium-high heat for 10 minutes. Put wonton wrappers, two at a time, into oil, cook for 6 seconds and turn; cook 6 seconds more and remove to drain on paper towels. Julienne cabbage and slice tofu ¼ inch thick. To assemble, place a small handful of vegetables (cabbage, bean sprouts and alfalfa sprouts) on each plate. Place a fried wonton on each vegetable stack. Place a slice of salmon and tofu on each wonton, and top with more vegetables, creating a "stack." Place another fried wonton on top of each top with remaining vegetables. Drizzle each with dressing.
Beef Kabob Asian Coleslaw
Ingredients:
  • 8oz cabbage or Cole slaw mix
  • ½ cup thin rice noodles
  • 2oz canned diced water chestnuts (drained)
  • 3oz canned mandarin oranges (drained)
  • 1 bottle (8oz) of Makoto Ginger Dressing, Makoto Honey Ginger Dressing, Makoto Orange Ginger Dressing or Makoto Ginger Slaw Dressing
Directions:

Mix all ingredients well: Serve chilled and garnish with chopped green onion and lime as desired.
Beef Kabob Chicken, Beef or Seafood Marinade
Ingredients:
  • Chicken, Poultry, Pork or Seafood of your choice
  • Makoto Ginger or Honey Ginger Dressing
Directions:

Marinate in the dressing for at least 2 hours chilled. You can add fresh lemons or limes to add a hint of fresh citrus. When ready to cook, drain meat/seafood and bake/grill/broil as desired, basting with fresh dressing during cooking. Serve with fresh grilled vegetables and rice.
Beef Kabob Finishing Sauce
Ingredients:
  • Makoto Vegetable Sauce, Seafood Sauce or Orange Ginger Dressing
Directions:

Top steamed vegetables of choice with Makoto Vegetable Sauce, Seafood Sauce or Orange Ginger Dressing.