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.
Basic Smoking Instructions for the Donabe Smoker, “Ibushi Gin”
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.
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.
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.
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.
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
Serve the pork belly with steamed buns, micro greens, and radish with the yakitori 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.)
Original yakitori sauce
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 and Sour Cream Dipping Sauce
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
These are great if you are having a party! Easy, simple, and quick.
What you’ll need:
1 pound of 85% ground hamburger
1/2 cup spicy or originalyakitori sauce
1/4 cup bread crumbs
1/2 teaspoon freshly grated ginger
other optional items:
red pepper flakes to taste
2 tablespoons finely chopped green onion
What you’ll do:
Combine all ingredients (except cookng oil) in medium-size mixing bowl and hand mix to incorporate the ingredients well. If you’d like them spicier, add red pepper flakes and green onion. Take a pinch of the mixture and roll into approximately quarter sized balls. I made mine into half dollar sized balls which my family said was a little too large for party snacking. At the half dollar-size I made 20 meatballs, so at the smaller size you should have between 30-35. Lay them out on a cookie sheet with wax paper. Take a medium-size skillet and add enough cooking oil to cover the bottom of the pan and heat on medium to medium-high heat. Place about 10 meatballs in at a time and gently turn so that all sides get browned, about 5-6 minutes of cooking time, remove from heat to cool and repeat until all are cooked. Dab with a paper towel to remove excess oil. Enjoy!
Here’s one I made with my daughter last night. We had lots of fun rolling, and folding, the won ton wrappers! What you will need: a half pound of ground pork and a half pound of ground beef; one package of won ton wrappers (I believe there are 50 wrappers per package); one quarter cup of yakitori sauce; some wax paper; enough oil to submerge the won tons (about 3-4 inches); some type of slotted or mesh scoop (to remove the won tons as they cook; paper towels for draining.
Mix beef and pork together well. Add yakitori sauce and mix in well. Place down a large sheet of wax paper. Take a won ton wrapper (flour side down) and place about a tablespoon of the meat/sauce mixture, in a ball, in one corner and tightly (but gently) roll towards opposite corner stopping just short. You will have a triangle shape just above what you have just rolled. Take the two ends of the roll and fold backwards, behind themselves. Use a little of the meat mixture to adhere the two flaps to each other. See photos for finished shape.
Folded won ton
Rows of folded won tons
Repeat until all the wrappers, or meat mixture is used up. Heat oil until very hot, place as many won tons as is safe into oil for 2-3 minutes (until golden brown) and remove. Repeat process until all have been cooked. Enjoy alone or with soy sauce or see our “Poor Man’s Sweet and Sour” recipe for a dipping sauce idea. Enjoy!