This recipe suggestion was submitted by Cindy K, of Rosamond, CA. Buy some fresh ahi, about 1/3 to 1/2 pound per person. Marinate the ahi in spicy yakitori sauce overnight in a ziplock bag. Heat skillet (we used clarified butter) on medium-high to high heat, place ahi into skillet and cook to desired doneness. We preferred about 3 minutes per side. Remove and serve with your favorite accompaniment. Ours was served with a kale and quinoa salad which included, carrots, celery, toasted pecans, tart dried cherries, flat leaf parsley, basil, feta cheese, a pinch of kosher salt (to taste), and the dressing was lemon juice and olive oil. Yummy! Thanks for the email Cindy!
This one is as simple as it gets! Purchase some fresh swordfish and marinate overnight (I ended up marinating for two nights, something came up) in a zip lock bag. Heat your grill on medium to medium high heat, spray some non-stick spray on the grill and place your fish on the grill. Grill it about 5 minutes per side (depending on thickness), I turned it 45 degrees after two and a half minutes, to get some nice grill marks. Do the same on the other side. I happened to have a piece of fish that was an inch and a half thick, so after the five minutes on each side I placed it into some foil and left it on the grill for another 5 minutes in indirect heat, it was moist and completely cooked through. Next time I would have it sliced three quarters of an inch to an inch thick. I served it with rice and some butter glazed (with a pinch of sugar) carrots.
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.
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!
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
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.
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).
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!
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!
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
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!
2-2.5 pound center cut pork loin
1/2 cup spicy yakitori sauce
1/2 cup white cooking wine
2 tablespoons olive oil
1/4 cup yakitori sauce
4 tablespoons orange marmalade
1 teaspoon white vinegar
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.