Vegetable Medley

Easy side dish or main course, serve alone or over noodles or rice. About fifteen minutes of prep time and about fifteen minutes for cooking.

Here’s what you’ll need:

8 ounces of green beans, cut 1 inch long

2 carrots, sliced 1/4 inchthick

1 broccoli crown, cut into bite-size pieces

15 stalks of asparagus, cut 1 inch long

1 yellow squash, halved lengthwise and sliced 1/4 inch thick

4 ounces of mushrooms, sliced

1 sweet onion, halved and sliced 1/4 inch thick

1/2 head of cabbage, rough chopped

1/2 cup yakitori sauce

1-2 tablespoons vegetable oil

toasted sesame seeds (optional)

Here’s what you’ll do:

Bring a large pot of (slightly salted) water to a boil and place first four ingredients into boiling water (green beans, carrots, broccoli, asparagus). Par boil 3 minutes and drain, do not rinse with cold water, and set aside. In a large skillet, heat 1-2 tablespoons of vegetable oil over medium heat, then add squash, mushrooms, sweet onion, and cabbage. Sauté for 5-6 minutes until slightly softened and add reserved vegetables to mixture and 1/2 cup of yakitori (original or spicy as preferred) sauce and mix to incorporate. Continue stirring over medium heat for an additional 4-5 minutes and serve. You may add toasted sesame seeds to taste. Enjoy as a side dish or serve over noodles or rice.

Obaachan Sauce Company vegetable medley

Obaachan Sauce Company vegetable medley

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 Pork Chops and Salad

Here is one for my friend Basil H., of Los Angeles. He likes quick and easy but flavorful. This takes five to ten minutes of preparation and ten minutes of cooking time to complete. Stop by your local butcher and have them slice 4 boneless pork chops about a half inch thick. Pre-heat your grill to high then grill the chops for 4-5 minutes on each side.  I lightly seasoned with garlic salt and pepper. Slice and then drizzle spicy yakitori over slices.

For the salad you’ll need the following:

3-4 ounces of arugula

(1) 5 ounce bag of baby kale, baby chard, and baby spinach mix

dried cranberries

candied walnuts

sliced apple

crumbled goat cheese

for the dressing you’ll need:

1/8 cup of balsamic vinegar

3/8 cup olive oil

garlic salt and pepper

Put all the dressing ingredients into a small, sealable container and shake well to combine (add garlic salt and pepper to desired taste). In a large bowl combine all the greens and drizzle dressing onto greens for desired amount and toss. Plate the salad and top with the dried cranberries, candied walnuts, sliced apple, and goat cheese. Place the sliced pork chops onto salad and drizzle spicy yakitori onto each slice, then serve. Very delicious and very easy!

Finished salad topped with grilled pork chop and spicy yakitori sauce

Finished salad topped with grilled pork chop and spicy yakitori sauce

Dutch Oven Short Ribs

Here is a tasty recipe that you spend about 5 minutes browning then place into the oven for 3 hours and you are ready to go!

What you need:

3-4 pounds of beef short ribs (have the butcher cut them into thirds)

2 cups beef stock

3/4 cup original yakitori sauce

orange slices (if desired)

2 tablespoons of olive oil

ziplock bag

What you need to do:

Place short ribs into ziplock bag with 3/4 cup of yakitori sauce and let sit overnight. While oven is pre-heating to 300 degrees, take short ribs and brown (on all sides) in two tablespoons of olive oil in a large oven-safe pan (such as a Le Creuset), about 5 minutes should do it. Once browned, add 2 cups of beef stock and orange slices (if desired) for a citrus kick. I did this on half of the ribs, cover and place into the oven for 3 hours. At some point, you can start your rice and the your choice of vegetable so that they will be ready when the ribs come out of the oven. I left the orange slice on just for show, you should remove them prior to serving.

Brown short ribs in olive oil

Brown short ribs in olive oil

Add two cups of beef stock and orange slices (if desired)

Add two cups of beef stock and orange slices (if desired)

Here is how they look when done

Here is how they look when done. Well, after I already plated two of them!

Short ribs without orange slices

Short ribs without orange slices

Short ribs with orange slice

Short ribs with orange slice

Salmon Patties with Chili Garlic Lime Aioli and Diced Cucumber

Here is a very simplified way to make flavorful salmon patties. You can choose to either grill them or fry them in a pan with a little oil. I chose the latter, since I wasn’t sure if they would hold up on the grill or not. I am now confident that they would have made it on the grill just fine. They key is to place them down and not fuss with them until it’s time to flip them. Let’s get started! Make the aioli first, that way it can be chilling in the fridge while you are preparing the patties.

Chili Garlic Lime Aioli (original post 1/15/14) with (new) Diced Cucumber

1/3 cup of mayonnaise

1 tablespoon olive oil

2 teaspoons chili garlic sauce

1 tablespoon fresh lime juice

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper

1/2 medium/large cucumber, seeded and diced

Mix all ingredients in a small bowl until combined and smooth. Plastic-wrap bowl and refrigerate until ready to use. Note: save diced cucumber and add to aioli just before serving.

Salmon Patties

One and a quarter pound of fresh salmon, diced into chunks

1 egg

2 tablespoons original yakitori sauce

2/3 cup of breadcrumbs (we chose 1/3 panko and 1/3 regular)

In a large bowl, add egg and 2 tablespoons of yakitori sauce and whisk. Next, add salmon and coat well, then add breadcrumbs and mix by hand until nicely incorporated. Wipe hands and coat them with a little vegetable oil and divide mixture into four parts and form patties and place onto wax paper (see photo).

salmon patties on wax paper ready for cooking

salmon patties on wax paper ready for cooking

Heat pan with oil to cover bottom (or grill) on medium to medium high heat and gently place patties being careful not to break them apart. I found that by brushing a little oil on my spatula the patties were easier to pick up and slide off. After cooking about 3 minutes flip patties. At this point I placed a little more yakitori sauce on the center of each patty and cooked about 3 minutes more. Remove from heat and place each on a bun and top with the Chili Garlic Lime Aioli and Diced Cucumber. Enjoy!

Yakitori salmon patty with Chili Garlic Lime Aioli and Diced Cucumbers

Yakitori salmon patty with Chili Garlic Lime Aioli and Diced Cucumbers

Yakitori salmon patty with Chili Garlic Lime Aioli with Diced Cucumber

Yakitori salmon patty with Chili Garlic Lime Aioli and Diced Cucumber

Pineapple Crock Pot Chicken

Here’s one you can prep for in ten minutes the night before, then place in your crock pot on low for 6-8 hours and dinner is ready.

What you’ll need: 2 pounds of chicken, cubed; 1 large red bell pepper, chopped; 1 large green bell pepper, chopped; 1 large sweet onion, thick sliced and quartered; 1 (20 ounce) can of chopped pineapple, in pineapple juice; a half cup of original yakitori sauce; a quarter cup of brown sugar, packed.

Prep: wash and clean your chicken then cut into large cubes; cut bell peppers and onion into chunks; mix pineapple juice from 20 ounce can with a half cup of original yakitori sauce and the brown sugar. Place chicken into crock pot and top with bell peppers, onion, and chopped pineapple. Pour sauce mixture over chicken, vegetables, and pineapple. Turn crock pot on to low for 6-8 hours.

We served with white rice, either on the side or with everything on top. We used chicken breasts in this recipe, if you prefer a moister chicken, thighs might be better.

Crock pot pineapple chicken

Crock pot pineapple 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

Won Tons, a Great Appetizer!

 

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.

The process:

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

Folded won ton

 

Rows of folded won tons

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!

Finished won tons ready to eat!

Finished won tons ready to eat!

Marinated Flank Steak and Peppers

Here is another easy, and tasty, dinner idea.

What you’ll need:

1.5 pounds of flank steak

1 each, red, yellow, and green bell peppers

1 large onion

2 tablespoons olive oil

spicy and or original yakitori sauce

steamed rice optional

Marinate a flank steak (one and a half pounds) overnight in the original yakitori sauce. Heat your grill on medium-high heat, spray with non-stick spray or wipe grates with some olive oil. Place the marinated flank steak on the grill for 4-6 minutes per side. While that is grilling, slice in half one each, green, red, and yellow bell pepper, remove seeds, and quarter each half lengthwise and cut each strip into thirds or quarters. Take one onion and cut into half inch thick slices then quarter. Heat two tablespoons of olive oil in a large skillet over medium-high heat and place all vegetables in skillet to soften. Remove flank steak from grill and slice into strips, add to skillet then pour either spicy or original yakitori sauce over meat and veggies to coat. Remove from heat after 3-4 minutes and serve. Note: if your skillet isn’t large enough, divide ingredients into half for an easier time incorporating the sauce to caramelize. We even skipped making the rice! Enjoy!

Spicy yakitori flank steak and bell peppers

Spicy yakitori flank steak and bell peppers

Crock Pot Beef

Here’s one you can put in the crock pot and check on in 8-10 hours. All you need is two pounds of beef stew meat (or chuck roast, if you prefer it a little moister). Place the cubed stew meat into the crock pot, add a half cup original yakitori sauce, and one quarter cup white cooking wine, turn crock pot on at low setting, that’s it!

We served it with brown rice and sautéd vegetables. We used two bunches of broccolini; one bunch of green onions, cut into 3 inch slices; two carrots, sliced diagonally; one red bell pepper, sliced. In a large skillet, over medium-high heat, add one tablespoon of olive oil, all the vegetables, and stir occasionally for 5 minutes, then add one quarter cup of spicy yakitori sauce and stir for two to three minutes to caramelize.

CrockPotBeef