Taking it to the Street

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K

for culinary insiders SUMMER 2010

TAKING IT TO THE STREET

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Street Food Traditions & Tips for the Home Cook

welcome

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Dear Friend, Street food is instant gratification. I mean, you’re walking along, you smell those chestnuts, you see those salty soft pretzels all warm and toasty, and you find yourself reaching for your wallet—at least I do. Wherever I’m traveling in the U.S. or around the world, I’m just as excited about checking out what everyone’s snacking on at street level as I am about sitting down to a great restaurant meal.

That’s why I’m so thrilled about the incredible street food renaissance that’s happening all over America.

From taco trucks to cool new gourmet food carts, what these places have in common is something I love: they’re all about keeping it real, with simple, boldly flavored food that’s ready when you are.

So, for this issue of K, we’re taking it to the street to check out what’s cooking in the kiosks, trucks, pushcarts and corner stalls of the world. And, as always, we give you plenty of easy, great-tasting ideas for using Kikkoman products to create your own international "street eats" at home.

Hungry? Grab your walking shoes and join me for a global look at what’s hot, cold, classic and cool—curbside.

o t t i g n i Tak t e e r t the S

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treet food is one of the hottest trends in dining. But what exactly is street food? Well, it’s everything from a hot dog stand on a busy Manhattan corner, a curbside chaat stall in Bombay and a pushcart peddling roasted corn on the cob slathered with chili-lime mayo on a plaza in Puerto Vallarta, to a hip Asian taco truck and an upscale cupcake-mobile in Los Angeles.

Eating on the street is both a necessity and a fully evolved culinary tradition in many countries where kitchens are small, fuel is costly and houses might not even have a stove or oven. Here in the U.S., street carts are a familiar sight in big cities, at fairs and at sporting events. And now, in the digital age, a whole new generation of “Street Food 2.0” specialty carts is appealing to dedicated foodies, who follow their offerings and ever-changing locations with the help of Twitter and food blogs.

Time-pressed nine-to-fivers, hungry students and busy parents all love street food because it’s fast and fun. With the array of food offered by carts, stands, street windows, street fairs, carnivals, state fairs and farmers’ markets, there’s something for every taste from rustic to gourmet, as well as a wealth of ideas to inspire your cooking at home.

The Street Food Craze

Why Now?

Chef Helen Roberts Manager of Culinary Development and Public Relations www.kikkomanusa.com

Street food’s been around since before there were streets, so why the sudden explosion in popularity? It’s due partly to the broadening of our horizons as it becomes easier and more popular than ever to travel to more exotic locales where street food is part of the culture.

With the rise of food programs on TV featuring adventurous dining and out-of-the-way specialties, travelers are seeking out more unusual dining options.

Street Food Photo Call Send us your favorite street food photo to post on Kikkoman’s website—if yours is one of the first 100 photos we receive, we’ll send you a Kikkoman gift pack to spur your kitchen creativity.

Back in the U.S., immigrants are serving up ethnic street food specialties that also appeal to a broader market. It’s a great way for people to sample foods they might be intimidated to try in other countries.

E-mail photos to: kmag@kikkoman.com.

Read Official Promotion Rules at kikkomanusa.com.

NO PURCHASE NECESSARY. Void where prohibited. Open only to legal residents of the 50 U.S. (DC), 18 or older. Ends after 100 entrants have submitted a photo. Sponsored

by Kikkoman Sales USA, Inc, 50 California Street, Suite 3600, San Francisco, CA 94111.

inside F E AT U R E S Taking it to the Street 3 Cook’s Tour of Street Food Styles 4 Gourmet on Wheels 6 The Wild Side of the Street 7 Chefs Hit the Street for Inspiration 8 Main Street U.S.A. 8 TECHNIQUE Deep-Frying 7

SUMMER 2010

RECIPES Tempura Dogs 10 Tikka Masala Pizza 10 Vegetable Samosas 11 Grilled Corn with Lime Ponzu Butter 11 PRODUCT SPOTLIGHT Extra Crispy Tempura Batter Mix 9

Cover: Discover our ice cream recipes at kikkomanusa.com.

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The variety of food that can be served from the limited space of a food cart or stall is astonishing. Here’s a rundown of some of the most popular categories, and tips for “kikk”-ing up the flavor of some street food favorites that you can prepare at home:

Dumplings: Wrap a savory filling in dough, then bake or fry it—and you have the recipe for hand-held specialties from around the world. Latin America is famous for tamales, empanadas and gorditas filled with meat, cheese and vegetables. In the southwest of England, you’ll find hearty meat-and-potato-filled Cornish pasties. Paani puri, a puffed crispy bread filled with chickpea curry, is a typical Indian street treat, while China has more kinds of steamed and pan-fried dumplings than you can count.

Bring it home:

Cook’s Tour of Street Food Styles

Deep-fried: Deep-frying is a global favorite—in Brazil, you’ll find black-eyed-pea fritters called acarajé, while panisses (chickpea flour “french fries”) are a favorite in the South of France. In Naples, street stands called friggitorie specialize in deep-frying everything from ‘ potatoes to zeppole. And let’s not forget England’s fish n’ chips, best eaten hot from the fryer with a splash of malt vinegar.

For crisp ‘and lacy fish n’ chips, coat fillets with batter made from Kikkoman Extra Crispy Tempura Batter Mix and deep-fry. Drizzle with Kikkoman Ponzu to give a mouthwatering twist to this British specialty.

Roasted: In winter, the aroma of roasting chestnuts tempts hungry holiday shoppers. In Italy, any time of year is the right time for porchetta sandwiches—spit-roasted pork seasoned with garlic and savory herbs, then sliced thin and piled high on a roll.

Bring it home:

Bring it home:

To give frozen dumplings, such as potstickers, gyoza or shiu mai, a special touch, prepare according to package directions and serve with small bowls of Kikkoman Asian Authentic Sauces, such as Thai Style Chili, Hoisin and Plum, for dipping.

For porchetta sandwiches or just the best roast pork around, slather a pork loin with a mixture of mustard, Kikkoman Soy Sauce, rosemary, garlic and plenty of salt and black pepper. Roast in the oven—or even better—on a rotisserie.

Owner Thomas Odermatt slices porchetta at his RoliRoti™ Truck (see pg. 4)

to eat! Grilled skewers of meat, fish or poultry called satay are an Indonesian street snack—they’re delicious dipped in spicy peanut sauce. In Japan, yakitori stalls skewer and grill every part of the chicken, including the gizzards and skin.

Bring it home:

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Soak bamboo skewers in water for 15 minutes to keep them from burning on the grill. Skewer and grill strips of chicken breast or lean beef marinated in Kikkoman Teriyaki Marinade & Sauce and serve with Kikkoman Thai Style Peanut Sauce for dipping.

Drinks: Of course, you’ll need a beverage to wash down that delicious food. In Mexico, try a refreshing agua fresca made with melon or hibiscus flowers. Boba (or bubble) tea, with chewy tapioca pearls, is a Taiwanese invention that’s gone global in the last few years.

Bring it home:

Skewers: Put it on a stick, and suddenly it’s portable—and fun

To make your own boba tea, cook tapioca pearls (available in Asian grocery stores) according to package directions, then add to your favorite flavor of Kikkoman Pearl® Organic Soymilk.

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Sweets: There’s more to street food than just snacking or lunch on the go—you can even satisfy your sweet tooth with treats like airy Belgian waffles, chewy caramel apples and ice cream cones in myriad flavors. Sweet dough, fried until golden, then sprinkled with sugar, is a favorite “street sweet”—in Mexico they call them churros, in Italy, zeppole, and in the U.S., funnel cakes.

Bring it home: If you love ice cream but are avoiding dairy, try Kikkoman Pearl® Organic Soymilk in your ice cream mixture next time you pull out the ice cream maker. Green Tea, Coffee, Chocolate, Creamy Vanilla—which flavor do you scream for?

Gourmet on Wheels It’s not just corn dogs, pretzels and tacos anymore, as chefs get into the street food game with sophisticated “meal mobiles.” Food-centric cities like San Francisco, Los Angeles and Portland, Oregon, are taking the lead with innovative mobile food businesses. Here’s a sampling: • San Francisco’s mobile rotisserie RoliRoti™ spit-roasts chicken and pork with pans of potatoes underneath to absorb all the luscious drippings. (pictured on pg. 3) • In Portland, Addy’s Sandwich Bar sells upscale sandwiches from a silver trailer. Artisan baguettes with fillings like cucumber and brie; tomato tapenade, basil and mozzarella; or duck confit are a few of their offerings. They even serve a dessert sandwich made with chocolate, sea salt and olive oil.

• Seattle’s Maximus/Minimus specializes in pulled-pork sandwiches sold from the coolest food truck around—it looks like a giant aluminum pig on wheels! (pictured below)

Spotlight on Technique: Deep-Frying As street food cooking styles go, deep-frying definitely tops the list.

Vegetables, fish, fritters, dumplings and even sweets all take turns in the fryer. Fried foods are often coated in lacy, golden batter or crispy bread crumbs that add a savory crunch. Deep-fried morsels are ideal for dipping in sauces or sprinkling with spicy condiments. Deep-frying has the stigma of greasiness, but by following a few simple tips, home cooks can enjoy fried foods that are lighter and less oily: • Choose oil that won’t break down at high temperatures, such as peanut, safflower or canola.

• If you don’t have a deep-fryer, use a deep, heavy skillet or fry kettle—cast iron is ideal.

Leave a 2-inch safety margin between the oil and the top of the pan, since the oil will bubble up when food is added.

• Let breaded foods chill in the refrigerator before frying. You’ll get better adhesion and avoid the off flavors and oil breakdown caused by bits of coating ingredients falling off.

• Foods absorb less oil when the oil is the proper temperature. Use a deep-fat thermometer to make sure (350–375°F is the usual range). If you don’t have a thermometer, use a sprig of parsley or a piece of scallion green—it should start to bubble as soon as you place it in the oil.

The Wild Side of the Street Following the lead of chefs and food writers like Anthony Bourdain, daring diners are testing the limits of their palates with far-out street foods from around the world: • In Mexico, crunchy deep-fried grasshoppers called chapulines are used as garnish by adventurous foodies.

• Taiwan’s “stinky tofu” gets its pungent odor from marinating in a fermented vegetable and shrimp brine. Cut into cubes and deep-fried, it’s topped with a sauce of vinegar, sesame oil, cucumber and pickled cabbage. ‘ • Fish n’ chip stands in Scotland are credited with the invention of the battered and deep-fried Mars® Bar. In the U.S., you’ll find the same treatment given to Snickers® bars.

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• Carts selling tripe sandwiches are a lunchtime tradition on the streets and piazzas of Florence. Salsa verde (herb and caper sauce) and chili oil are typical accompaniments.

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With consumers looking for more unusual and casual dining options, even restaurants are taking inspiration from street food: • XOCO, an offshoot of Chicago’s renowned Frontera Grill, takes tortas, churros and guacamole and chips to a whole new level.

• In Los Angeles, Street is a new restaurant boasting a global street food menu—from Eastern European dumplings and Indian paani puri (bread puffs with vegetable fillings) to lamb tacos and falafel wraps.

• Manhattan’s Bombay Talkie is a fresh take on street bites from India’s roadside stands and cafes, served in a hip, modern environment.

• Porchetta sells Tuscan-inspired porchetta sandwiches from a tiny storefront in Manhattan’s East Village to eat at the stand-up counter or on the go.

product spotlight

Chefs Hit the Street for Inspiration

Kikkoman Extra Crispy Tempura Batter Mix For a crisp, light coating ‘ for deep-fried foods, from Japanese tempura to fish n’ chips to fried bananas, Kikkoman Extra Crispy Tempura Batter Mix has got you covered. It couldn’t be easier—just add water, then dip your ingredients and fry.

Feeling adventurous? Next time you fry fish, try adding beer instead of water to the batter to add some umami “oomph.” And speaking of umami, try marinating foods in Kikkoman Ponzu or Soy Sauce before dipping in tempura batter, or serve a ramekin of ponzu alongside as a dipping sauce.

If you like your onion rings, chicken nuggets or fruit fritters super-crunchy, dip them in tempura batter, then roll in crispy Kikkoman Panko Bread Crumbs.

For deep-fried shrimp, adding shredded coconut to the panko makes for an extra-toasty, super-tasty coating.

Main Street U.S.A. Street food is a global phenomenon, but the U.S. has its very own specialties. Here are a few of our favorite all-American street treats:

“In Japan, I love takoyaki—little round balls of pancake-like batter with a piece of tender cooked octopus inside. What makes them great street food is that they come in a little tray of six, easy to eat on the go. They’re very hot inside—and since I’m usually in a hurry to eat them, I always burn my mouth.”

– Amy Kaneko Author, Let's Cook Japanese Food!, and former Tokyo resident

• Philadelphia is renowned for its soft pretzels with mustard (or cheese, if you prefer).

• Chicago and New York vie for the honor of best hot dog, but you can’t go wrong ordering a frank in either city!

• In San Francisco, grab a crab or shrimp cocktail from a sidewalk stand on Fisherman’s Wharf.

• Eating a slice of pizza from a window counter is practically obligatory on the streets of New York City.

• Beat the summer heat with an ice cream cone in your favorite flavor (or two!). Artisan ice cream flavors are the latest trend.

• If you can put it on a stick and deep-fry it, you’ll find it at the Minnesota State Fair. Pickles, macaroni and cheese, cupcakes and bacon are all fair game for the fryer.

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K

for culinary insiders

K™ magazine is a journal of tastes, techniques and trends for food enthusiasts, published twice a year by KIKKOMAN SALES USA, INC. To subscribe or submit material for consideration, contact www.kikkomanusa.com.

www.kikkomanusa.com 415-956-7750

KIKKOMAN SALES USA, INC. 50 California Street, Suite 3600 San Francisco, CA 94111 ©2010 KIKKOMAN SALES USA, INC.

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K

K

for culinary insiders SUMMER 2010

Re-create the fun of the state fair in your own kitchen with these extracrispy tempura dogs. Kids love them, and so do grown-ups! Kikkoman Extra Crispy Tempura Batter Mix is the secret to their crunchable crust.

Vegetable oil for deep-frying

12 mini all-beef hot dogs, or 6 regular hot dogs cut in half

12 chopsticks, soaked in water for at least 1 hour

1 cup Kikkoman Extra Crispy Tempura Batter Mix

SUMMER 2010

VEGETABLE SAMOSAS

TEMPURA DOGS

for culinary insiders

1 cup ice-cold water

In deep-fryer or deep, heavy pot, heat oil to 350°F. Wipe hot dogs dry with a paper towel so that batter adheres better. Insert a chopstick into the end of each hot dog. Mix tempura batter carefully with water according to package directions. Dip each hot dog into batter, swirling to cover the whole hot dog and a little of the chopstick. One at a time, drop into hot oil and fry 3–4 minutes or until crispy but not brown. Serve with curry mustard, “soyonnaise” and spicy ketchup (visit kikkomanusa.com for recipes).

Makes 12 tempura dogs

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Savory vegetable-stuffed samosas are a favorite snack throughout Southeast and South Asia. Our version blends potatoes, onions, peas and carrots with Kikkoman Thai Red Curry Sauce for a spicy treat that’s even more delicious dipped in chutney.

2 tablespoons vegetable oil, plus more for deep-frying

4 medium potatoes, peeled and cut into 1⁄2-inch cubes

1⁄ 2

cup chopped yellow onion

3⁄4

cup canned peas and carrots, drained

1 cup Kikkoman Thai Red Curry Sauce

Flour for baking sheet

12 large wonton wrappers

In large skillet, heat 2 tablespoons oil over medium heat. Add potatoes and onion; cook, stirring constantly, about 15 minutes or until soft. Add peas and carrots and curry sauce and cook 4–5 minutes. Cool. Lightly flour baking sheet.

Cut each wonton wrapper in half on the diagonal to make 2 triangles. Spoon 1–2 tablespoons filling in center of each triangle. Brush edges of wrappers with water; fold in half to form a triangle and press edges together to seal. Transfer to prepared baking sheet. In deep-fryer or deep, heavy pot, heat oil to 350°F. Fry samosas a few at a time, turning occasionally, 2–3 minutes or until golden brown. Drain on paper towels. Serve with chutney.

Makes 24 samosas

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for culinary insiders SUMMER 2010

for culinary insiders SUMMER 2010

TIKKA MASALA PIZZA

GRILLED CORN WITH LIME PONZU BUTTER

Pizza is quick and easy when you use a pre-baked crust, and loaded with zesty flavor when you top the crust with Indian-inspired Kikkoman Tikka Masala Curry Sauce. For a heartier variation, add grilled chicken strips to pizzas after baking.

Grilled corn is a Mexican street food staple, and it’s sure to become a favorite at your barbecues and tailgates, especially when spread with a tangy lime ponzu butter that sets off the smokiness of the grill to perfection.

8 ears fresh corn

2 (8-inch) pre-baked pizza crusts

8 tablespoons butter, melted

1⁄ 2

1⁄ 4

1 cup shredded mozzarella cheese

4 cloves garlic, crushed

2 tablespoons chopped cilantro

cup Kikkoman Tikka Masala Curry Sauce

Heat oven to 450°F. Place pizza crusts on baking sheet. Spread each pizza crust with 1⁄4 cup curry sauce. Sprinkle with 1⁄2 cup cheese and 1 tablespoon cilantro. Bake 8–9 minutes or until cheese is melted. Cool about 3 minutes.

Cut each pizza into 4 slices.

Makes 8 appetizer servings

cup Kikkoman Lime Ponzu

Salt and cayenne pepper

Prepare fire in charcoal grill or heat gas grill. Strip corn husks to the stem without removing them; remove silk to expose kernels. Soak corn in cold water at least 10 minutes. While corn is soaking, combine butter, ponzu and garlic. Remove corn from water; wrap husks back over kernels. Grill corn, turning occasionally, 15–20 minutes or until steamed through. Unwrap husks, spread butter mixture on corn and season with salt and cayenne pepper.

Makes 8 ears

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