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

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

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

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

Asian Slaw Recipe

Here is an easy Asian slaw recipe with many interchangeable ingredients. Put some in, take others out, your choice. I’ll even give you two dressings, depending on your mood, or if you have a nut allergy.

What you’ll need for the slaw:

1/2 head of green cabbage, sliced thinly

1/4 head of red cabbage, sliced thinly

2 medium-large carrots, grated (I did this at a 45˚ angle to the grater)

1 cup shelled edamame, cooked and cooled

1/4 cup sliced green onions

3 tablespoons cilantro, roughly chopped, (optional)

peanuts or slivered almonds, (optional)

won ton strips or chow mein noodles, (optional)

What you’ll need for the dressing:

1/4 cup rice vinegar

1/4 cup spicy yakitori sauce

1/4 teaspoon crushed red pepper flakes

2 tablespoons creamy (smooth) peanut butter

What you’ll do:

In a large bowl, combine the first six listed slaw ingredients (or those that you choose to include) and toss until mixed well. Set aside. For a spicy, Thai style, dressing include the peanut butter with the first three (dressing) ingredients, and whisk well, it was very tasty! For those with a nut allergy, combine the first two ingredients, then add two tablespoons of honey and two tablespoons of lime juice for a sweeter, more citrusy, type dressing. Before serving, add the peanuts, almonds, and won tons or chow mein noodles to your salad and drizzle as much dressing as desired. We added the dressing directly to the individual servings, not the entire mixture. This keeps everything from getting soggy and you can make each serving to taste. If you are making this for a large group and premixing, you should double the dressing quantity and add to desired taste.  Note; the peanuts went well with the spicy Thai style and the slivered almonds went well with the honey/citrus. Also, we chose to add grilled chicken tenderloins on top of our salads. Enjoy!

AsianSlawThai AsianSlawChicken

Marinated Center Cut Pork Loin

We made a great center cut pork loin on the stove top today. Start out by marinating a two to two and a half pound center cut pork loin in 1/2 cup of Obaachan Sauce Company’s spicy yakitori sauce in a ziplock bag for two days. I turned the baggie once in the morning and again at night. In a dutch oven or similar heavy pot, heat two tablespoons of olive oil over high heat, place pork loin into pot and brown on all sides, about 5-6 minutes. Once browned, reduce heat to low and pour 1/2 cup of white cooking wine into pot with pork loin, cover, and let simmer for 50-60 minutes, turning  every 15-20 minutes. Check internal temperature, when around 150-160 degrees, remove from heat and place into heavy duty foil to rest for 10-15 minutes. During this time, make the sweet and sour sauce recipe. We used apricot-nectarine jam this time as I didn’t realize we were out of orange marmalade. It was very tasty! For those of you who don’t want to look up the sweet and sour recipe, it’s 1/4 cup of spicy (or original) yakitori sauce, 4 tablespoons of orange marmalade (or apricot-nectarine), one teaspoon white vinegar. Combine all three ingredients and heat until they just start to boil, then reduce down to simmer, and stir, for a few minutes and pour into a ramekin to cool. By now the meat should be ready to be sliced. After slicing, drizzle sweet and sour over meat and serve with your choice of rice or mashed potatoes, and a vegetable. Enjoy!

Ingredients list:

2-2.5 pound center cut pork loin

1/2 cup spicy yakitori sauce

1/2 cup white cooking wine

2 tablespoons olive oil

For sauce:

1/4 cup yakitori sauce

4 tablespoons orange marmalade

1 teaspoon white vinegar

PorkLoinSlicedCenterCutPorkLoin

 

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