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

Marinated, Pan Seared Ahi

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!

Ahi tuna marinated overnight with Obaachan Sauce Company's spicy yakitori sauce

Ahi tuna marinated overnight with Obaachan Sauce Company’s spicy yakitori sauce

Grilled Marinated Swordfish

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.

Grilled Swordfish marinated in Obaachan Sauce Company's original yakitori sauce

Grilled Swordfish marinated in Obaachan Sauce Company’s original yakitori sauce

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

Dutch Oven Short Ribs

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

ziplock bag

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.

Brown short ribs in olive oil

Brown short ribs in olive oil

Add two cups of beef stock and orange slices (if desired)

Add two cups of beef stock and orange slices (if desired)

Here is how they look when done

Here is how they look when done. Well, after I already plated two of them!

Short ribs without orange slices

Short ribs without orange slices

Short ribs with orange slice

Short ribs with orange slice

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

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

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

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 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