Riced Cauliflower Fried Rice

Here’s a great tasting recipe for when you don’t want to use rice. In fact, you might not miss the rice at all.

Here’s what you’ll need:

2 – 12 ounce packages frozen riced cauliflower

8 ounces of frozen peas and carrots

2 eggs

1 pound of chicken breast, cubed

5-6 green onions, sliced and separated into light and dark green parts

1/3 cup of original yakitori sauce

1 clove garlic, minced

1 tablespoon butter

2-3 tablespoons of vegetable oil

Here’s what you’ll do:

Beat eggs, scramble in large skillet with butter, and reserve. Wipe pan with paper towel, add oil and cook cubed chicken breast until fully cooked (we lightly seasoned with garlic salt and pepper), reserve with eggs. In the same pan, over medium heat, add a bit more oil to sauté minced garlic and light green part of green onions for two to three minutes until they soften. Add riced cauliflower and yakitori sauce, stir occasionally for another 3-4 minutes then add peas and carrots and continue to stir occasionally for 3-4 minutes more. Add the chicken and scrambled eggs, mix well until mixture is warmed throughout, taste, and (you may) add more yakitori sauce to taste. Serves 4

Riced cauliflower fried rice with Obaachan Sauce Company original yakitori.

Crock Pot Mongolian Beef

Here is a great recipe idea that is easy and quick! Ten to fifteen minutes of prep, everything in the crock pot, and a great meal 4-5 hours later.

Here is what you’ll need:

1 1/2 pounds of flank steak (cut into thin strips across the grain)

1/4 cup cornstarch

2 tablespoons olive oil

1 cup original yakitori sauce

3/4 cup water

3/4 cup brown sugar

1 cup carrots, julienned (about 3 medium-large carrots)

green onion, sliced for garnish

Here’s what you’ll do:

First I took the meat and yakitori sauce out of the fridge to come down to room temperature while I prepped everything else. In the crock pot, place the two tablespoons of olive oil, 1 cup of yakitori sauce, 3/4 cup of water, 3/4 cup of brown sugar and whisk until combined. Next wash and peel the carrots. To julienne them, I cut off the tips and ends, cut them into thirds, sliced lengthwise into thirds (or quarters) depending on how thick the carrot was, and then sliced them into nice little matchsticks. Three carrots gave me a cup. Take the flank steak and cut into thin strips across the grain of the meat. I found it easier to cut the flank steak in half lengthwise and then into strips. Place the flank steak into a ziplock bag and add the cornstarch, seal the bag, and shake until all the cornstarch is on the meat. There shouldn’t be any floating around the ziplock bag. Now you can add the meat and carrots to the mixture in the crock pot and give it a good stir to coat everything. As everyone has a different crock pot, and method they prefer, cooking time may vary a little bit. I placed it on high for two hours then set it to low for another three and everything was nice and tender. I know that 2-3 hours on high will work, as well as 4-6 hours on low. All that’s left is to steam some rice and slice some green onions for garnish, if you’d like. After smelling this cook all afternoon, I was so excited to have some I forgot to photo the end result with green onions! Will serve 4-6. Enjoy!

Crock Pot Mongolian Beef with Obaachan Sauce Company Original Yakitori

Salmon Musubi

Here is a recipe submitted by Tracey O., from Orange County, CA

Thanks Tracey! We really appreciate all the new recipes from you and are very glad you enjoy our products too!

Total Time: 2 hours 30 minutes

Prep: 30 minutes

Inactive: 2 hours

Smoked time: 45 minutes

 

For Smoked Salmon:

1/3 cup of yakitori sauce for marinade
8 ounces salmon

For the musubi:

1 sheet of Nori
1 cup of rice
yakitori sauce to brush over the fish and dipping sauce.

Here’s what you’ll do:

Marinade the salmon in the yakitori in a ziplock bag or air tight container for about an hour.

Donabe

Basic Smoking Instructions for the Donabe Smoker, “Ibushi Gin”

1. Line the bottom of the Donabe with the aluminum foil. Place a handful of smoke chips (about ½ ounce). *By lining the bottom with the aluminum foil, it will make the cleaning easier.

2. Set the ingredients on the grates so that each ingredient won’t overlap each other. *Cut the ingredients into smaller pieces if necessary. Wipe off excess moisture and grease with the paper towel, if any. *If you like, season the ingredients to your taste, with salt, coarse pepper, etc. *Because the lower level grate will be hotter temperature, we recommend that you set the meat or thicker ingredients on the bottom level grate.

3. Set the Donabe (with the ingredients) over high heat on the gas stove top (medium-high heat for the professional use high-calorie burner). Once the smoke starts to come out of the smoke chips (approximately 7-8 minutes), close with the lid. *Make sure the Donabe sits flat on the stove.*Do not light the smoke chips directly with the flame.

4. Once the smoke starts to come out of the rim of the Donabe body (approximately 5-6 minutes after closing the lid) fill the rim with the water. Wait for 2-3 minutes and turn off the heat. *The water shouldn’t overflow from the rim.

5. Let it sit with the lid on for 45 minutes. The ingredients are ready to eat! *The ingredients will be smoked with the carry-over heat after turning off the flame. Make sure not to open the lid meanwhile. The smoking time may vary depending on the ingredients. Adjust the smoking time according to your preference.

Musubi
Take the salmon out of the smoker and cut the salmon into 2” rectangles to fit in the musubi mold.

Note: You can also bake the salmon for 10-15 minutes or grill on a bar-b-que.

Place musubi mold on top of the nori sheet and place about ½ cup of rice in the double musubi mold.  If you have the regular size or smaller mold place enough rice to cover the bottom third of the mold.

Musubi1

Press the rice firmly and evenly.

Musubi2

Place salmon on the rice.  And brush the salmon with the yakitori sauce.

Musubi3

Place rice over the salmon and press firmly and evenly.  Pull the mold up and away from the musubi and wrap the nori around the rice and salmon.

Cut and serve with yakitori sauce on the side for dipping.

Musubi4

Pork Belly Sliders

Here is a recipe submitted by Tracey O., from Orange County, CA

Sounds amazing! We haven’t tried it yet but it sure looks yummy. Tracey has even included instructions for using a smoker.

Total Time: 2 hr 30 min

Prep: 30 minutes

Inactive: 2 hours

Cook: 8-10 minutes

FOR Smoked Pork belly:

1/3 cup yakitori sauce  basting

1/4 cup brown sugar

2 tablespoons chili powder

2 tablespoons salt

1 tablespoon Black Pepper

1 pound Pork Belly

Here’s what you’ll do:

Combine the brown sugar, salt, chili powder, and black pepper.  Rub the mixture on the pork belly, cover with plastic wrap and let marinade for 1 hour.

Donabe

Basic Smoking Instructions for the Donabe Smoker, “Ibushi Gin”

  1. Line the bottom of the Donabe with the aluminum foil. Place a handful of smoke chips (about ½ ounce). *By lining the bottom with the aluminum foil, it will make the cleaning easier.
  2. Set the ingredients on the grates so that each ingredient won’t overlap each other. *Cut the ingredients into smaller pieces if necessary. Wipe off excess moisture and grease with the paper towel, if any. *If you like, season the ingredients to your taste, with salt, coarse pepper, etc. *Because the lower level grate will be hotter temperature, we recommend that you set the meat or thicker ingredients on the bottom level grate.
  3. Set the Donabe (with the ingredients) over high heat on the gas stove top (medium-high heat for the professional use high-calorie burner). Once the smoke starts to come out of the smoke chips (approximately 7-8 minutes), close with the lid. *Make sure the Donabe sits flat on the stove.*Do not light the smoke chips directly with the flame.
  4. Once the smoke starts to come out of the rim of the Donabe body (approximately 5-6 minutes after closing the lid) fill the rim with the water. Wait for 2-3 minutes and turn off the heat. *The water shouldn’t overflow from the rim.
  5. Let it sit with the lid on for 45 minutes. The ingredients are ready to eat! *The ingredients will be smoked with the carry-over heat after turning off the flame. Make sure not to open the lid meanwhile. The smoking time may vary depending on the ingredients. Adjust the smoking time according to your preference.

Brush the smoked pork belly with the yakitori sauce

PorkBelly

Serve the pork belly with steamed buns, micro greens, and radish with the yakitori sauce.

PorkBellySliders

 

Baked Egg Rolls

Here’s a little healthier twist to frying egg rolls. We baked them!

Here is what you’ll need:

3 chicken breasts – chopped, small pieces

3-4 green onions – finely chopped

1/3 cup original yakitori sauce

2 carrots – sliced into 1.5-2 inch matchsticks

1 zucchini- sliced into 1.5-2 inch matchsticks

1 package egg roll wrappers

1-2 tablespoons olive oil

Baking sheet and parchment paper

Here is what you’ll do:

In a large skillet, heat olive oil then add chicken. Cook for approximately 10-12 minutes (until most of the juices are absorbed) and chicken is cooked through. Reserve in a large bowl, and let chicken cool. Pre-heat oven to 400º. Slice your carrots, zucchini, and green onion then add to chicken along with 1/3 cup yakitori sauce and mix well. Take an egg roll wrapper and place some of the mixture on the bottom third of the wrapper and fold wrapper over leaving one third exposed, fold both ends in, then moisten top of wrapper with water and finish folding. Adjust amount of mixture in wrapper so that you may fold/roll them easily. Place each completed egg roll onto the parchment lined baking sheet. When finished, you will have approximately 14 egg rolls. Bake in the oven for 20-25 minutes, depending on how brown and crispy you prefer. Serve with a sweet and sour dipping sauce and enjoy!

Finished egg rolls

Finished egg rolls

Blistered Shishito Peppers with Yakitori Dipping Sauce

Here is a really easy and very tasty recipe idea! You can make these as an appetizer for your next gathering. These peppers are fantastic to munch on and every once in a while you will find one that is very hot!

Here is what you need:

Cast iron skillet

Shishito peppers, mine came in a package of around 30-40 (28 oz.)

Olive oil

Original yakitori sauce

Sour cream

Here is what you’ll do:

Mix equal amounts of sour cream and original yakitori sauce. I used 3 tablespoons of each. Combine and mix until smooth, cover with plastic wrap and refrigerate (30 minutes) until ready to use. This also allows the flavors to meld together. Next, rinse shishito peppers and pat dry, then lightly coat with olive oil. Heat cast iron skillet until very hot (drop of water dances and disappears), place a handful of peppers into skillet and gently toss and turn until peppers start to blister and get black spots, 5-6 minutes. Remove from heat and continue until all peppers have been blistered. Serve immediately with dipping sauce. You may also sprinkle with sea salt, if desired.

Blistered Shishito Peppers with Obaachan Sauce Company's Original Yakitori Sauce

Blistered Shishito Peppers with Obaachan Sauce Company’s Original Yakitori and Sour Cream Dipping Sauce

Rumaki

Here is a recipe submitted by Tracey O., from Orange County, CA

Total Time: 1 hr 30 min

Prep: 15 min

Inactive: 1 hr

Cook: 8-10 minutes

What you’ll need:

1/3 cup of yakitori sauce plus 1/3 cup for basting

24 pieces of chicken liver

12 whole water chestnuts halved

12 slice of bacon cut in half

Here’s what you’ll do:

Marinate chicken liver and chestnuts in yakitori sauce for at least an hour in the refrigerator.

Soak 24 toothpicks in cold water for at least an hour.

Preheat the broiler.  Remove the liver and chestnuts from the marinade and discard the marinade.

Lay one bacon half on cutting board and place one piece of liver and 1 water chestnut half in the center of the bacon piece.  Fold bacon around the liver and chestnut and secure with a toothpick.  Repeat with remaining ingredients to make 24 rumaki

Broil the rumaki on the top rack over a baking sheet covered with aluminum foil, for easy clean up, for about 4 minutes.

Flip the rumaki over and broil for 2 more minutes.  Brush the rumaki with additional yakitori and return to broil for 2 more minutes.

Brush yakitori on the rumaki before placing on the serving tray.

I served the rumaki on a bed of seaweed salad.

Finished rumaki served on a bed of seaweed salad.

Finished rumaki served on a bed of seaweed salad.

Chinese Noodle Salad

Here is a recipe I modified from one my wife likes a lot. Credit goes to Cooking Light Magazine June 2012 issue.

What you’ll need:

12 ounces uncooked, dried linguine or other flat noodle

8 ounce package of stringless sugar snap peas

2 teaspoons of peanut oil

1 package of firm tofu, drained and cubed

1 cup cherry tomatoes, halved

1/2 cup drained, sliced water chestnuts

1/2 cup thinly sliced green onions

1 tablespoon seasoned rice vinegar

1 teaspoon chili garlic sauce

5 tablespoons of original yakitori sauce

toasted sesame seeds to taste

What you’ll do:

Cook noodles according to package directions. Add snap peas for the last minute of cooking. Drain and rinse with cold water.

While the water is boiling, heat a large non-stick skillet over medium high heat. Add peanut oil to pan, swirl to coat. Add cubed tofu and cook until browned, about 5-7 minutes. Stir frequently.

Combine noodle-snap pea mixture, tofu, tomatoes, water chestnuts, and green onions in a large bowl (or the pot you boiled the noodles in). Combine the yakitori sauce, chili garlic sauce, and the seasoned rice vinegar in a small bowl and whisk. Pour over noodle mixture and toss gently to combine. Serve and sprinkle with toasted sesame seeds to taste.

They also had a great cucumber salad to accompany this dish. It is one my mother has made for decades. Combine 1/4 cup of seasoned rice vinegar and 1 tablespoon of brown sugar and pour over two cups of thinly sliced English cucumber and toss gently. Chill before serving.

Obaachan Sauce Yakitori Chinese Noodle Salad

Obaachan Sauce Yakitori Chinese Noodle Salad

Hawaiian Style Meatloaf

First off, Happy New Year to everyone. Secondly, sorry for such a long period of no recipes. I was under the weather for almost three months. All better now.

Here is a easy and very tasty recipe to start the new year! Put all the meatloaf ingredients in a bowl, mix them together, and bake. It’s that simple.

Here is what you’ll need for the meatloaf:

1 pound very lean ground beef

1 pound ground pork

1 cup original yakitori sauce

1 cup onion, finely chopped

2 eggs

1 cup Panko bread crumbs

1/3 cup of milk

2 tablespoons mayonnaise

Here is what you’ll need for topping the meatloaf:

fresh pineapple slices, if available, otherwise canned will work

2-3 stalks green onion, chopped

more yakitori sauce

Here is what you’ll do:

Preheat oven to 350 degrees. Combine all the meatloaf ingredients in a large mixing bowl. Mix well by hand. Coat a 9 x 13 baking dish with cooking spray. Make a loaf shape in the cooking dish, leaving room along the sides lengthwise (see photo).

Shape mixture into a loaf

Shape mixture into a loaf

Bake in oven for 45 minutes. Remove from oven and place pineapple slices on top of meatloaf and drizzle yakitori sauce over meatloaf and pineapple to cover, as desired, then return to oven for 15 minutes. Remove, top with green onion, and serve with steamed rice and vegetable. As they say in Hawaii, “Ono-liscious” very tasty, enjoy!

Finished meatloaf

Finished meatloaf

Ahi Poke

Sam T., at Whole Foods in Huntington Beach, inspired this creation! We were hanging out after a demo and he was making poke for their case and I mentioned our spicy yakitori sauce might work well so he tried it and it was fantastic and very easy! So I made it at home and here is what we did: in a medium sized mixing bowl; take 8 ounces fresh ahi, sliced into bit sized cubes; add 4 ounces of spicy yakitori sauce; 2 stalks green onion, sliced thin; and mix well by hand to incorporate all the ingredients. Cover and chill in the refrigerator. When ready to serve you can individually plate or serve in a nice dip-sized bowl. Sprinkle toasted sesame seeds to taste and additional green onion if so desired. That’s it, quick, simple, and very tasty!

Plated ahi poke with spicy Obaachan Sauce Company yakitori sauce

Plated ahi poke with spicy Obaachan Sauce Company yakitori sauce