Here is a recipe that is easy and fantastic! All ingredients and instructions are per one half pound of fresh ahi. What you need: one half pound of fresh ahi, two tablespoons of original yakitori sauce, one teaspoon of wasabi, a little bit of butter or non-stick cooking spray, and some heavy duty aluminum foil. Here’s what you do: start your grill on high heat to warm it up; in a small rameken, combine two tablespoons of originalyakitori sauce with one teaspoon of wasabi and set aside; make a foil “boat” out of heavy duty aluminum foil by folding up the sides, spray with non-stick foil or place some butter on foil to help prevent sticking; place ahi on top of foil, place on grill, on high, add one tablespoon of mixture on top of ahi and close grill (I cooked it for 3 minutes); turn fish over and add another tablespoon of mixture for three more minutes, then remove; slice about one quarter to one half inch thick slices and serve. If this is not done enough for your liking, I cooked my daughter’s for six minutes per side. Trust me, the three minute version is heavenly! We served it with a green salad.
Hot off the grill
Sliced just right
Finished with a little drizzle of the yakitori/wasabi mixture
When I made these the flavor reminded me a little bit of Korean style kalbi ribs, a hint of sweetness followed by a bit of spice. This is a pretty simple recipe without too much prep or clean-up, what most of us guys like! Here is what you will need; Two full racks of baby back ribs (I had the butcher remove the membrane from the back of the ribs, it makes them so much more tender and easier to eat), two bottles of Obaachan Sauce Company’s Spicy Yakitori sauce, four tablespoons of chili garlic sauce (more, if you like your ribs hotter), heavy duty aluminum foil, and a baking pan. Preheat oven to 225 degrees. Cut each rack in half and place into a large enough sheet of aluminum foil to fold over and seal. Take 1/2 cup of spicy sauce and pour some over meat side of ribs then flip meat side down, pour remaining sauce over back side, seal foil and roll up sides, place into pan, meat side down. Repeat this with other half. What we did with the other two half racks was mix the chili garlic sauce with the spicy yakitori sauce and then we coated the ribs the same way as before. After you have coated all the ribs, sealed them, and placed them meat side down in the baking pan, place them in the oven at 225 degrees for three and a half to four hours. Remove the ribs from the oven, drain the juices from the foil (a nice, large, set of tongs to hold the ribs is helpful, so is another pair of hands), replace the ribs into the foil meat side up and use one quarter cup of spicy per half rack (fold foil so that each set of ribs is uncovered but in it’s own tray (see photo), return to oven for 30 minutes, and then remove and enjoy!
Top photo, ribs uncovered, coated with sauce, in separate trays. Bottom photo, ribs with spicy yakitori sauce and chili garlic sauce ready to enjoy! Mmmm good!
Here is an easy recipe with very little fuss or prep. All you will need is a crock pot, spicy yakitori sauce, white cooking wine, and 2 1/2 pounds of boneless, skinless chicken breast. To start, mix 1/4 cup of white cooking wine with 1/4 cup of spicy yakitori sauce and pour into crock pot. Clean your chicken breasts and place into crock pot. Set crock pot to low setting for four hours. At the two hour mark turn your chicken breasts over to let top side soak into the liquid. After four hours, remove and shred chicken (as fine or course as you desire) with two forks and return to crock pot. Add an additional 1/4 cup of spicy yakitori sauce and mix well, let sit in crock pot on warm setting for 15-20 minutes to absorb the juices. Serve with steamed rice. Garnish with green onions (and sesame seeds if desired).