You can’t make music with these drum sticks but you will enjoy eating them. All you will need are some drum sticks, in this case we had eight of them, one third of a cup of yakitori sauce (we used spicy), and two tablespoons of chili garlic sauce, and a little olive oil.
Here is what we did:
• pre-heat oven to 400 degrees
• wash the drum sticks (we left the skin on) and pat dry
• lightly oil the drum sticks and place in a baking pan lined with heavy duty aluminum foil. make sure drum sticks are not touching
• place in oven for 40 minutes, then remove and coat with yakitori sauce mixture (drizzle the remaining sauce over each drum stick) and return for 15 more minutes to caramelize the sauce mixture
Remove and Enjoy!
yummy, spicy drum sticks with Obaachan Sauce Company spicy yakitori sauce
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 originalyakitori 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.
Brown short ribs in olive oil
Add two cups of beef stock and orange slices (if desired)
Here is how they look when done. Well, after I already plated two of them!
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.
When I made these the flavor reminded me a little bit of Korean style kalbi ribs, a hint of sweetness followed by a bit of spice. This is a pretty simple recipe without too much prep or clean-up, what most of us guys like! Here is what you will need; Two full racks of baby back ribs (I had the butcher remove the membrane from the back of the ribs, it makes them so much more tender and easier to eat), two bottles of Obaachan Sauce Company’s Spicy Yakitori sauce, four tablespoons of chili garlic sauce (more, if you like your ribs hotter), heavy duty aluminum foil, and a baking pan. Preheat oven to 225 degrees. Cut each rack in half and place into a large enough sheet of aluminum foil to fold over and seal. Take 1/2 cup of spicy sauce and pour some over meat side of ribs then flip meat side down, pour remaining sauce over back side, seal foil and roll up sides, place into pan, meat side down. Repeat this with other half. What we did with the other two half racks was mix the chili garlic sauce with the spicy yakitori sauce and then we coated the ribs the same way as before. After you have coated all the ribs, sealed them, and placed them meat side down in the baking pan, place them in the oven at 225 degrees for three and a half to four hours. Remove the ribs from the oven, drain the juices from the foil (a nice, large, set of tongs to hold the ribs is helpful, so is another pair of hands), replace the ribs into the foil meat side up and use one quarter cup of spicy per half rack (fold foil so that each set of ribs is uncovered but in it’s own tray (see photo), return to oven for 30 minutes, and then remove and enjoy!
Top photo, ribs uncovered, coated with sauce, in separate trays. Bottom photo, ribs with spicy yakitori sauce and chili garlic sauce ready to enjoy! Mmmm good!