Slice meat into 1″ pieces about 1/4″ to 1/2″ thick. Place sliced meat into a gallon-size zip-lock bag.
Prepare the stir-fry seasoning mix, but SUBSTITUTE 3 tablespoons of “Kikoman Ponzu Citrus Seasoned Dressing and Sauce” for the 2 tablespoons of soy sauce.
Pour sauce into the zip-lock bag over the meat. Press out the air before zipping shut, then massage the bag to evenly distribute the sauce. Refrigerate at least 1 hour. The longer the better! Give it a squeeze now then to mix.
Prepare the brown jasmine rice. Plan on about a half cup of raw rice per person, and follow the directions on the bag. (This is not a “minute rice”, so plan accordingly to allow it time to cook.)
Melt 1/4 cup of butter in a dutch oven (or large pot) on the stove. Carefully add the meat straight from the bag – being careful to avoid spattering. Stir frequently until browned.
Rinse the frozen vegetables in a colander under hot water to thaw. Drain and add them to the pot with the meat, folding in carefully. Add the can of baby corn (you may want to halve them if they are big). Stir to mix.
To the pot, add the bottle of Kikoman Teriyaki Glaze, and carefully fold the sauce into the vegetables and meat. (You can rinse out the bottle with a tablespoon of the ponzu sauce to get every delicious drop!)
Allow to cook until vegetables are tender.
Serve over the rice. Offer soy sauce, rice vinegar, and ponzu sauce for seasoning.