Make the stuffing first by heating a large pan to medium heat. Add olive oil and swirl to coat the pan. Add the sausage, peppers, celery and onion and cook them about 7-8 minutes to soften them up. Break the sausage apart with a spoon.
Add the mushrooms and cook them down another 5 minutes or so, stirring. Cool slightly and add the mixture to a bowl.
Stir in the almonds, panko, sage and broth. Mix well.
Heat the oven to 350 degrees F.
Spoon the stuffing into the hen cavities. Do not overstuff them, but keep the stuffing fairly loose. Set them into a large baking pan.
Brush the hens with butter and season liberally with salt and pepper. Set them into the oven and bake for 1 hour.
While the hens are baking, make your glaze by whisking together the Kikkoman® Soy Sauce, honey, brown sugar, sriracha, lemon juice and a bit of salt and pepper. Pour into a pan and bring to a quick boil.
Reduce the heat and simmer for about 15-20 minutes. Cool to allow it to thicken.
After the hens have cooked for 1 hour, spoon the finished glaze over them and return to bake for another 15 minutes, or until their internal temp measures 180 degrees F.
Sprinkle with fresh herbs and serve.