Hawaiian Style Meatloaf

First off, Happy New Year to everyone. Secondly, sorry for such a long period of no recipes. I was under the weather for almost three months. All better now.

Here is a easy and very tasty recipe to start the new year! Put all the meatloaf ingredients in a bowl, mix them together, and bake. It’s that simple.

Here is what you’ll need for the meatloaf:

1 pound very lean ground beef

1 pound ground pork

1 cup original yakitori sauce

1 cup onion, finely chopped

2 eggs

1 cup Panko bread crumbs

1/3 cup of milk

2 tablespoons mayonnaise

Here is what you’ll need for topping the meatloaf:

fresh pineapple slices, if available, otherwise canned will work

2-3 stalks green onion, chopped

more yakitori sauce

Here is what you’ll do:

Preheat oven to 350 degrees. Combine all the meatloaf ingredients in a large mixing bowl. Mix well by hand. Coat a 9 x 13 baking dish with cooking spray. Make a loaf shape in the cooking dish, leaving room along the sides lengthwise (see photo).

Shape mixture into a loaf

Shape mixture into a loaf

Bake in oven for 45 minutes. Remove from oven and place pineapple slices on top of meatloaf and drizzle yakitori sauce over meatloaf and pineapple to cover, as desired, then return to oven for 15 minutes. Remove, top with green onion, and serve with steamed rice and vegetable. As they say in Hawaii, “Ono-liscious” very tasty, enjoy!

Finished meatloaf

Finished meatloaf

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

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

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

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

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