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

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.


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.

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.

Grilled Ahi Tuna

Here is a recipe that is easy and fantastic! All ingredients and instructions are per one half pound of fresh ahi. What you need: one half pound of fresh ahi, two tablespoons of original yakitori sauce, one teaspoon of wasabi, a little bit of butter or non-stick cooking spray, and some heavy duty aluminum foil. Here’s what you do: start your grill on high heat to warm it up; in a small rameken, combine two tablespoons of original yakitori sauce with one teaspoon of wasabi and set aside; make a foil “boat” out of heavy duty aluminum foil by folding up the sides, spray with non-stick foil or place some butter on foil to help prevent sticking; place ahi on top of foil, place on grill, on high, add one tablespoon of mixture on top of ahi and close grill (I cooked it for 3 minutes); turn fish over and add another tablespoon of mixture for three more minutes, then remove; slice about one quarter to one half inch thick slices and serve. If this is not done enough for your liking, I cooked my daughter’s for six minutes per side. Trust me, the three minute version is heavenly! We served it with a green salad.

Hot off the grill

Hot off the grill 

Sliced just right

Sliced just right

Finished with a little drizzle of the yakitori/wasabi mixture

Finished with a little drizzle of the yakitori/wasabi mixture


We’ve Been Accepted Into Whole Foods!

Starting off with the Newport Beach store at Fashion Island. We will be demoing both Saturday, February 16, and Sunday, February 17, from noon to 4 p.m. Eventually we will be adding another 8 stores. I will post them as we go. Thanks for ALL the support!

Happy New Year!

As this year comes to a close, and we look forward to the new year, I would like to thank all who have supported our little start-up. From the initial focus group who gave feedback, to the store owners that took a chance on our products, to everyone who tried it and purchased it, and everyone in between, a heartfelt thank-you! Your support and encouragement has been overwhelming. I would like to wish everyone a healthy, happy, and prosperous New Year! I look forward to meeting more fans of our products in the coming new year and getting your feedback. Hopefully, together, we will expand the recipe ideas and create a growing community of people who enjoy good food and good times sharing our experiences and ideas on how to use our products

Make beef jerky for some weekend fun with the family!

Here is a fun project that you can do with your kids. Make some beef jerky! Prep time is less than half an hour for marinating and prep time to go into the oven is about the same.
What you’ll need:

  • 1 bottle of spicy or regular yakitori sauce
  • 2 pounds of top round, have your butcher slice it (with the grain) about 1/8 inch thick
  • bamboo skewers (6-8)
  • small bowl
  • ziplock bag
  • paper towels
  • one small dish towel
  • wax paper
  • aluminum foil



Pour bottle of yakitori sauce into a small bowl. Take each strip of top round and dunk in bowl to coat both sides well. Place each piece into the ziplock bag as you go. When all the pieces have been coated, pour any excess sauce into the bag. Remove as much air as possible, seal bag and massage in the sauce. Lay bag flat in your refrigerator for 48 hours or more. I turn it over and work in the sauce every 12 hours. When you are ready to dehydrate the meat, lay out paper towels a couple of layers thick. Line bottom of oven with aluminum foil. Remove other racks. Pre-heat oven to 170-180 degrees. Pull strips from bag a lay flat on paper towels. Fold over a handful of paper towels and pat dry, do not rub! Skewer the meat on one end and space about a half inch apart. I like to use two skewers (to keep the meat spread apart).Place about six or seven slices on the skewer and fit between the wires of your oven rack. When you have finished this process, place the rack in the oven on the topmost level.Pry the oven door open about a half inch at the sides by placing a rolled up dish towel inthe top of the door and push the door shut against it until there is the half inch opening at the sides. This will allow for the moisture to escape.  I check on the meat at the 4 hour mark. If it still looks and feels too wet, go for a half an hour longer. You shouldn’t have to go past 5 hours, you don’t want it too dry either. When it’s ready, remove from the oven and lay out on wax paper to cool and to air dry a bit further, about 2-4 hours. Place a second sheet of wax paper on top to protect the jerky. At this point I like to take kitchen scissors and cut the strips into pieces. Put the finished jerky in the refrigerator and enjoy!

Note, if you would like hotter jerky, I use hot shot, a combination of red and black pepper, and pat it into the jerky after drying with the paper towels.

Hello world!

Hey everyone! This is to thank all of you that supported the birth of a new brand! Hopefully we will be able to provide timely content, info on upcoming events, new recipes, and anyones comments sent to the company website. We are really looking forward to sharing new ideas for grilling on the bar-b-que, broiling, sauteing, stir-frying, cooking with, or using Obaachan Sauce Company’s Original and Spicy Yakitori sauces. Please share your favorite uses with us so that we may post them for others to try. Everyday we learn of new ways to use these versatile sauces. Remember, they are all natural and preservative free!