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!

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

Stuffed Pork Chops

We started with two generously cut bone-in pork chops. Around 1.75 to 2 inches thick. Have your butcher cut a large pocket in each for stuffing. What you will need besides the two pork chops.

1 cup panko bread crumbs

8 ounces of mushrooms, sliced

1 medium onion, chopped

1/4 cup of spicy yakitori sauce

2 tablespoons of butter

Melt the butter in a large skillet on medium heat, add mushrooms and onions, stir occasionally, sauté for around 10 minutes. Also start preheating oven to 350 degrees. Let mushrooms and onions cool while measuring the panko bread crumbs into a medium bowl, reserve half of the mushrooms and onions for later and add other half to bread crumbs and stir. After mixing, add 1/4 cup of spicy yakitori sauce to bread crumb mixture and stir well. Stuff what will fit into each pork chop without packing too tightly. Spray a large glass baking dish with cooking spray (and I drizzled a little olive oil as well) and place stuffed pork chops into dish, cover with heavy duty aluminum foil and place in oven and bake at 350 degrees for 45 minutes. After 45 minutes, remove foil, place remaining mushrooms and onions on top of pork chops equally and drizzle some spicy yakitori sauce on top. Return to oven for an additional 25 minutes (150 degree internal temp.) then remove and cover with foil to rest for 5 more minutes. Serve with favorite veggies, rice, or potatoes and salad. Unless you are a big eater these two pork chops will feed four people.

Spicy yakitori, mushroom, and onion stuffed pork chops.

Spicy yakitori, mushroom, and onion stuffed pork chops.

A Twist on Our Lettuce Wraps

This recipe was submitted by Monet W. of Chino Hills. For those of you who like minimal prep, and a quick meal, this one hits the spot!

Here’s what you need:

1 head of butter lettuce

1-1 1/2 pounds of ground turkey

8 ounces of Bella mushrooms, finely diced

8 ounce can of sliced water chestnuts, drained and finely diced

3-4 stalks of green onions, sliced

1/4 cup of pine nuts

1/2 tablespoon of olive oil

1/4 cup of original yakitori sauce

additional (we used spicy) yakitori for drizzling

Here’s what you do:

In a large skillet, over medium high heat, brown turkey and reserve. Next, heat olive oil and sauté mushrooms for 2-3 minutes, then add water chestnuts, turkey, and 1/4 cup yakitori sauce. Mix well for 2-3 minutes then add green onions, stir for a minute, add pine nuts and stir all for 1-2 minutes. Remove and serve over butter lettuce. Monet suggested drizzling some spicy yakitori sauce on top of mixture before eating (which we did, and it was good) for an added kick.

Obaachan Sauce Company 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

Chicken Yaki-soba

Here’s a great, quick recipe. I used chicken but you may substitute beef, pork, or tofu. Just adjust cooking times appropriately.

What you will need:

2 boneless, skinless, chicken breasts, sliced thinly

1 package Maruchan yaki-soba noodles (we use all three packs) do not use the seasoning packet

8-12 ounces of bean sprouts

2 large carrots, sliced

2 stalks of celery, sliced

1/2 large white onion, sliced and quartered

1 bunch of green onions, sliced and separated into whites and greens

1/4 cup of spicy or original yakitori sauce (for chicken)

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

sesame oil

In a large skillet, heat 1/2 tablespoon of sesame oil over medium-high heat, add white ends of green onions and stir for about one minute. Add the white onion, carrots, and celery, stirring occasionally until onions start to become translucent, then add the bean sprouts for about one minute and reserve in a bowl. In the same skillet over medium-high heat, add another 1/2 tablespoon of sesame oil and chicken, stirring frequently until done, approximately 10-12 minutes, then add 1/4 cup of yakitori sauce (we used the spicy on the chicken) and stir until caramelized, around 3 minutes. Reserve to a bowl. Finally, in the same skillet, over medium-high heat, add 3/4 cup of water and 1 tablespoon of sesame oil and all three packs of the yaki-soba noodles. IMPORTANT, do not add the seasoning packets. Stir until noodles are separated and heated, around 3 minutes. Add 1/8 cup of yakitori sauce (we used the original for this step) and mix in, add veggies and chicken, mix to incorporate for 2-3 minutes to heat all. Serve and top with remaining sliced green onions. Serves 4.

ChickenYaki-Soba

Chicken Lettuce Wraps

Made these for the second time tonight and thought we should share! They are very tasty and easy to make. Here is what you will need:

1 pound boneless, skinless chicken breast, cubed

12 butter lettuce leaves

1 ripe mango, diced and divided in half

1 red bell pepper, diced

1/4 cup green onions, sliced

1/4 cup cashews, chopped

1/4 cup cilantro, chopped

1/4 cup spicy yakitori sauce

2 tablespoons honey

1/2 tablespoon sesame oil

Heat sesame oil in a medium skillet over medium heat. Add chicken and cook until lightly browned, about 10-12 minutes, stirring frequently. Stir in yakitori sauce, honey, cashews, and half of the diced mango. Cook for an additional 5 minutes until mixture starts to thicken. Remove from skillet into glass bowl to cool slightly. Place 3 leaves per plate, top with chicken mixture, and add green onion, cilantro, red bell peppers, and mango as desired. Serves four. Enjoy! We certainly do!

Wraps1reduced

One Year Anniversary is Approaching!

For those of you not on Facebook, I  posted there that we are fast approaching the first anniversary of our product getting on store shelves. That day is July 25. So, in celebration of this occasion, we are offering anyone who orders 3 bottles or more (through the website) the week of July 22-26, an extra bottle for free! Please let your friends know as well. We truly appreciate your business, friendship, and support of our products.

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