Vegetable Medley

Easy side dish or main course, serve alone or over noodles or rice. About fifteen minutes of prep time and about fifteen minutes for cooking.

Here’s what you’ll need:

8 ounces of green beans, cut 1 inch long

2 carrots, sliced 1/4 inchthick

1 broccoli crown, cut into bite-size pieces

15 stalks of asparagus, cut 1 inch long

1 yellow squash, halved lengthwise and sliced 1/4 inch thick

4 ounces of mushrooms, sliced

1 sweet onion, halved and sliced 1/4 inch thick

1/2 head of cabbage, rough chopped

1/2 cup yakitori sauce

1-2 tablespoons vegetable oil

toasted sesame seeds (optional)

Here’s what you’ll do:

Bring a large pot of (slightly salted) water to a boil and place first four ingredients into boiling water (green beans, carrots, broccoli, asparagus). Par boil 3 minutes and drain, do not rinse with cold water, and set aside. In a large skillet, heat 1-2 tablespoons of vegetable oil over medium heat, then add squash, mushrooms, sweet onion, and cabbage. Sauté for 5-6 minutes until slightly softened and add reserved vegetables to mixture and 1/2 cup of yakitori (original or spicy as preferred) sauce and mix to incorporate. Continue stirring over medium heat for an additional 4-5 minutes and serve. You may add toasted sesame seeds to taste. Enjoy as a side dish or serve over noodles or rice.

Obaachan Sauce Company vegetable medley

Obaachan Sauce Company vegetable medley

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

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