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

Citrus Honey Marinade

Here is a recipe for a quick, easy, and flavorful marinade. We used it on our chicken, I’m sure it would work well with salmon too!

Clean and wash four chicken breasts and place in a large ziplock bag

What you need for the marinade:

1/2 cup original yakitori sauce

1/3 cup of orange juice

1/4 cup of honey

Whisk all three ingredients together in a bowl and then pour over the chicken, remove as much air as possible then seal the bag and let sit overnight. Heat grill to medium heat, lightly oil, and place chicken on grill for approximately 12 minutes per side. I like to rotate their placement on the grill after six minutes on each side for nice grill marks. If you have a thermometer, check for an internal temperature of 165 degrees and remove. Enjoy!

Citrus Honey Yakitori Chicken

Citrus Honey Yakitori Chicken

Grilled Portabellas

These are a very tasty change-up from grilling a hamburger. What you will need: 4 portabella mushrooms; large sweet onion; beefsteak tomato; swiss cheese; arugula; spinach; original yakitori sauce; ciabatta rolls; olive oil or cooking spray.

Here is what we did. Take a damp paper towel and gently clean the portbellas and remove the stem but leave the fins. Place on a sheet of wax paper underside facing up and drizzle a small amount of original yakitori sauce into each mushroom cap, about one to two tablespoons and let sit for a half hour. Helpful hint: (we cleaned and used the trays they came in to hold them while they marinated in the yakitori sauce, it also made it convenient to carry them to the grill).

use the trays for marinating and to carry them to the grill

use the trays for marinating and to carry them to the grill

Fire up your grill on medium heat and oil or spray to prevent sticking. Place the portabellas smooth side down for 5-7 minutes (we did 7 min.). After 7 minutes flip and lightly baste the tops with some more yakitori sauce. At this time we also placed our sweet onions, cut about a quarter inch thick, onto the grill. After 3-4 minutes we flipped the onions and with a minute left we placed the swiss cheese on each mushroom cap. Remove from grill and place each on a sliced ciabatta roll. Top with tomato, spinach and arugula. You definitely need a heavier roll to stand up to the juiciness of the portabellas. Enjoy!

Portabellas with Obaachan Sauce Company's original yakitori sauce

Portabellas with Obaachan Sauce Company’s original yakitori sauce

Check out our latest review at Living Overland

Thanks for the great review! Hope to see some of your readers become new fans of the sauce. You can check out the review at

http://www.livingoverland.com/2013/09/review-obaachan-yakitori-sauce.html?m=1

Shrimp on the Barbie

Here’s what you’ll need:

1 pound of raw, peeled, and deveined shrimp

1 can of chunked pineapple, drained (fresh if you have it)

2 green bell peppers, seeded, cut into chunks

1/2 large white onion, quartered

large metal skewers, sprayed with non-stick spray or bamboo skewers soaked in water for 30 minutes prior

1/2 cup of you favorite yakitori (spicy or original) sauce

Here is all you do:

Alternate green peppers, shrimp, onions, and pineapple as you prefer until all are used. Spray grill with non-stick grilling spray and preheat grill on high heat. Place skewers on grill, turning every two minutes. After four minutes, coat with yakitori sauce for one to two minutes turn skewers and coat opposite side. After one to two minutes more, remove from grill. Shrimp should have turned nicely pink. Enjoy!

Grilling

ShrimpSkewers

ShrimpPlated

Hey! We received a shout out in Orange Coast Magazine’s June issue.

Check us out in the June issue of Orange Coast magazine, on page 58. Thanks to Priscilla for taking notice of us and liking us enough to mention.

OC Mag article

Ultimate Obaachan BBQ Steak

submitted by Mike M. from Long Beach, CA

4-filet mignon

1-package fresh sliced mushrooms

1-tablespoon butter

1-package crumbled goat cheese

Pour just enough Obaachan Sauce (spicy or original) to cover bottom of container. Add steaks and top with a tablespoon of sauce, cover and refrigerate two days. After two days, turn steaks and top each with one tablespoon of sauce and refrigerate for two more days.

Heat grill and cook steaks to desired style, I prefer medium rare.

In a small frying pan melt butter and add mushrooms, add salt and pepper to taste, toss until done (just a few minutes). Cover steaks with cooked mushrooms, sprinkle with goat cheese, pepper to taste. Serve with tossed salad or veggies of your choice. Pinot Noir is a great paring for this dish.

Enjoy!

Thanks Mike, we will. I’m marinating my filet right now and will be trying this on Monday. Also, I used a zip-lock bag instead of a container to marinate the steak, squeezed out the air and sealed it with the sauce. Can’t wait to grill this! I will post pictures then too!

SteakGoatCheeseMushrooms2 Sorry Mike, the photo is a little dark, but boy, it sure was good! Thanks for the recipe idea.

Gaijin Pulled Pork submitted by Mike Hellboi Zilla, Japan

Here is a recipe just submitted from a fan in Japan, yes, Japan! He has ordered our sauces (several) via the website. Here is his recipe, verbatim.

 

One bottle of yakitori sauce, one bottle of root beer, cup of chopped green onion or chives, one bulb of garlic, minced or crushed, 1.5 to 2 pounds pork loin. Crock pot aka slow cooker. Cook first hour on high then reduce to low for about 7-10 hours. Wait….

Have hamburgur buns or kaiser rolls warm and ready with a selection of different spicy mustards. HEAAAAVEN!

Thanks Mike! We will have to try this one out. Anyone out there that beats us to making this, please post your thoughts, they will be appreciated by all.

Four Easy Sauce Recipes Revisited

Ahi Drizzle

Two tablespoons of Original Yakitori sauce to one teaspoon of wasabi. Great on seared ahi. Goes well with any type of sashimi or sushi too!

Asian Salad Dressing

Mix Original Yakitori sauce at  a one to one ratio with seasoned rice vinegar. This goes well with any asian themed salad, add grilled chicken, beef, or fish to your salad for protein. In addition to the above ingredients you can add some smooth peanut butter, and red pepper flakes to give the salad dressing a Thai style taste. For the recipe check out the Asian Slaw post on 9-13-13.

Poor Man’s Sweet and Sour

In a small sauce pan, combine 1/4 cup of Original Yakitori Sauce, 4 tablespoons of orange marmalade, and 1 teaspoon of white vinegar. For a kick use the spicy version of our yakitori sauce. Heat on medium heat until mixture starts to boil. Once mixture is boiling, stir constantly for about 5 minutes or until mixture starts to thicken. Remove from heat and let sit 5-10 minutes to cool. Use as a dipping sauce for egg rolls, chicken fingers, or won tons, you may use it as a glaze in the oven on chicken or pork, or as a drizzle on pulled pork sandwiches.

Spicy Wing Mixture

Mix one half cup of Spicy Yakitori sauce with two tablespoons (more, if you’d like it hotter) of chili garlic sauce. Use to coat your cooked chicken wings, bake in oven 10-15 minutes at 425 degrees until caramelized and remove, or you can coat cooked wings and eat as is. For a great recipe baking chicken wings see the post dated, 12/07/12.

Asian Chicken Salad

Here is an easy salad idea as we head into better weather and more grilling. What is needed: 3-hearts of romaine; 2-boneless, skinless, chicken breasts; 1-medium sized carrot; 2-stalks green onion; 1-(10 ounce) can mandarin oranges, drained; chow mein noodles; sliced almonds (optional); original yakitori sauce; seasoned rice vinegar. What to do: grill chicken breasts (about 12 minutes a side over medium-high heat), we lightly garlic salted and peppered them; wash and tear hearts of romaine into large bowl; grate carrot, and slice green onions, add to bowl; mix equal parts original yakitori sauce and seasoned rice vinegar, we used two tablespoons of each and shook in a small jar, pour mixture over salad and incorporate. Serve salad onto plates, place cooked and sliced chicken breast on salad along with mandarin oranges and sprinkle chow mein noodles and sliced almonds on top. Enjoy! Serves two.

Asian Salad1 Asian Salad2