Stir Fried Shrimp

This recipe was submitted by Julie M., of Sierra Madre, CA.

This is a relatively easy, fast, and very tasty recipe. It definitely received thumbs up at my house!

Here is what you’ll need:

1 pound of shrimp, peeled and deveined

8 ounce bag of sugar snap peas, cut into thirds on the bias (see photo)

1 tablespoon of grape seed oil (high smoke point)

1/8 cup of spicy (or original) yakitori sauce

Jasmine rice (follow instructions on package for amount you desire)

Here is what you’ll do:

Start the rice. Wash and pat the shrimp dry, then heat the oil in a large skillet or wok over high heat. When oil is hot add shrimp to sear each side. About 5 minutes total cooking time should do it. Reduce heat to medium and add sugar snap peas and cook for 2-3 minutes more. Add yakitori sauce to coat, stir for about a minute and place over Jasmine rice and serve. Yummy!

Stir fried yakitori shrimp and sugar snap peas

Stir fried yakitori shrimp and sugar snap peas

Crock Pot Thick Cut Pork Chops

Here’s one that takes no time at all to prepare and you’ll have a great tasting meal at the end of the day. I picked up a couple of thick cut, bone-in, pork chops from my local butcher. They were about two inches thick and more than one pound each, the kind you would use to make stuffed pork chops. Place them in your crock pot, on low. Then pour a half cup of spicy (or original) yakitori sauce over them, close the lid, and come back in 6-8 hours. You’ll see how wonderful they come out in the pictures below. Being that this cut of pork is a little leaner, I shredded the chops (they were fork-tender and fell apart) and drizzled the sauce from the crock pot over it, making it moist and flavorful.

Thick cut pork chop slow cooked in Obaachan Sauce Company yakitori sauce

Thick cut pork chop slow cooked in Obaachan Sauce Company yakitori sauce

Here is how I served the thick cut pork chops. Shredded and drizzled with the spicy yakitori sauce from the crock pot.

Here is how I served the thick cut pork chops. Shredded and drizzled with the spicy yakitori sauce from the crock pot.

Spicy Pork Skewers with Grilled Pineapple-Sweet Onion Relish

This recipe is great tasting, flavorful, and has a colorful presentation. It is very easy to prepare as well.

What you’ll need for the skewers:

Center cut pork loin – cut into 1/2″-3/4″ cubes (I asked my butcher to do this) about a half pound per person

spicy yakitori sauce

ziplock bag

wooden skewers – soaked in water for about an hour prior to use

What you’ll need for the relish:

1-2 Endive

pineapple – sliced approximately 1/2″ thick or a little thinner

1/2 sweet onion – sliced same as pineapple

1 large red or orange bell pepper – quartered

juice from 1-2 limes

cilantro – chopped, to taste

coarse salt to taste, if desired

What you’ll do:

Place the cubed pork into a ziplock bag and add enough spicy yakitori sauce to coat the pork well. We marinated the pork for two whole days. After two days take the pork and place onto the pre-soaked wooden skewers and set aside. Fire up your grill on high then go in and prep your pineapple slices, sweet onion, and bell pepper. By now the grill should be getting nice and hot. Place the pineapple, sweet onion, and bell pepper on the grill for about four minutes per side, rotating once on each side at the two minute mark (to get nice grill marks). Remove from grill and dice into small bite-sized pieces and combine in a bowl. Chop some cilantro to add to the mixture then add your lime juice to taste, as well as a pinch of salt if so desired. Stir well and set aside. Take your pork skewers and grill about four minutes per side, rotating once at two minutes. Clean your endive, chop off the ends and place the leaves on the plates. Spoon in some relish into each and serve with the pork skewers. Mmmm good and it looks good too!

Obaachan Spicy Yakitori Sauce Pork Skewers with Pineapple-Sweet Onion Relish

Obaachan Spicy Yakitori Sauce Pork Skewers with Pineapple-Sweet Onion Relish

Marinated, Pan Seared Ahi

This recipe suggestion was submitted by Cindy K, of Rosamond, CA. Buy some fresh ahi, about 1/3 to 1/2 pound per person. Marinate the ahi in spicy yakitori sauce overnight in a ziplock bag. Heat skillet (we used clarified butter) on medium-high to high heat, place ahi into skillet and cook to desired doneness. We preferred about 3 minutes per side. Remove and serve with your favorite accompaniment. Ours was served with a kale and quinoa salad which included, carrots, celery, toasted pecans, tart dried cherries, flat leaf parsley, basil, feta cheese, a pinch of kosher salt (to taste), and the dressing was lemon juice and olive oil. Yummy! Thanks for the email Cindy!

Ahi tuna marinated overnight with Obaachan Sauce Company's spicy yakitori sauce

Ahi tuna marinated overnight with Obaachan Sauce Company’s spicy yakitori sauce

These Drum Sticks Can’t Be Beat!

You can’t make music with these drum sticks but you will enjoy eating them. All you will need are some drum sticks, in this case we had eight of them, one third of a cup of yakitori sauce (we used spicy), and two tablespoons of chili garlic sauce, and a little olive oil.

Here is what we did:

• pre-heat oven to 400 degrees

• wash the drum sticks (we left the skin on) and pat dry

• lightly oil the drum sticks and place in a baking pan lined with heavy duty aluminum foil. make sure drum sticks are not touching

• place in oven for 40 minutes, then remove and coat with yakitori sauce mixture (drizzle the remaining sauce over each drum stick) and return for 15 more minutes to caramelize the sauce mixture

Remove and Enjoy!

yummy, spicy drum sticks with Obaachan Sauce Company spicy yakitori sauce

yummy, spicy drum sticks with Obaachan Sauce Company spicy yakitori sauce

Grilled Marinated Swordfish

This one is as simple as it gets! Purchase some fresh swordfish and marinate overnight (I ended up marinating for two nights, something came up) in a zip lock bag. Heat your grill on medium to medium high heat, spray some non-stick spray on the grill and place your fish on the grill. Grill it about 5 minutes per side (depending on thickness), I turned it 45 degrees after two and a half minutes, to get some nice grill marks. Do the same on the other side. I happened to have a piece of fish that was an inch and a half thick, so after the five minutes on each side I placed it into some foil and left it on the grill for another 5 minutes in indirect heat, it was moist and completely cooked through. Next time I would have it sliced three quarters of an inch to an inch thick. I served it with rice and some butter glazed (with a pinch of sugar) carrots.

Grilled Swordfish marinated in Obaachan Sauce Company's original yakitori sauce

Grilled Swordfish marinated in Obaachan Sauce Company’s original yakitori sauce

Broccoli Beef

Just made this and got great reviews from the family. Takes about 10-15 minutes of prep time and about the same for cooking.

Here is what you’ll need:

1 1/2 pounds top sirloin, cut cross-wise into 1/4 inch strips

1 head of broccoli

3/4 cup original yakitori sauce

1-2 tablespoons of oil

1 tablespoon of salt

Here is what you’ll do:

Take the top sirloin and par freeze about 30-40 minutes to make slicing into strips easier. After slicing the meat, place into a zip lock bag and add 3/4 cup of original yakitori sauce, mix the bag around to coat the meat well (or add a little meat then some sauce and repeat until all the slices and sauce are in the bag) and let marinate overnight. When ready to cook, start your rice first, and then start a pot of water with 1 tablespoon of salt boiling. Wash and cut broccoli into small pieces and blanch the broccoli in the boiling, salted water (about 2-3 minutes), drain and place broccoli into an ice water bath for 30 seconds, drain and set aside (this will stop the cooking process and your broccoli will be bright green). Heat a wok or large non-stick pan on high heat, add 1-2 tablespoons of oil, then add meat (drain excess marinade before putting meat into wok). Cook for 3-4 minutes and drain most of the excess juice from wok, add broccoli and stir for about 2 minutes to incorporate and serve immediately with rice. Very tasty!

Tasty broccoli beef with Obaachan Sauce Company's original yakitori sauce

Tasty broccoli beef with Obaachan Sauce Company’s original yakitori sauce

A Very Heartfelt Thank You

Thanks to everyone who shared, and voted, for us in the #Chase Small Business Challenge for their #MainStreet grant program. Because of you, we qualified early for the next step in the process. We have been notified that the Chase panelists are reviewing all the applicants who received the required vote totals. Now we wait. Their decisions will be announced sometime in January of 2015. We are so happy, and thankful, to have such wonderful support and to know that you enjoy our products too!

Kalbi-style Flanken Beef Short Ribs

Here is a real easy, very tasty meal with little prep time. These ribs will come out similar to what you would get at a Korean restaurant if you ordered kalbi-style ribs.

Here’s what you’ll need:

2 pounds of flanken beef short ribs, ask your butcher to cut these for you, not too thick around 3/8″ (I was cooking for three, so adjust accordingly)

3/4 cup of spicy yakitori sauce

2 tablespoons of chili garlic sauce (optional, for more spice, I used it)

What you’ll do:

Measure out 3/4 cup of yakitori sauce and add the 2 tablespoons of chili garlic sauce and mix well. Pour a little into a ziplock bag then place a rib in the zip lock, add more sauce, then another rib and repeat until all are in the bag. Press out as much air as possible and gently massage in the marinade. Place in refrigerator overnight (24 hrs. or more) and rotate the next morning. Heat your grill on high until hot, spray with cooking spray or rub grates with oil, place ribs on hot grill and cook three and a half to four minutes per side depending on the doneness you prefer. Remove and serve with steamed rice and your choice of vegetable. Note: if you are serving four, I’d go with 3 pounds of ribs and use one cup of yakitori sauce along with the chili garlic sauce. (Use your judgement, enough to coat all the ribs well.) I even drizzled a little of the marinade on the ribs when I placed them on the grill.

Obaachan Sauce Company spicy yakitori kalbi-style short ribs

Obaachan Sauce Company spicy yakitori kalbi-style short ribs