Salmon Musubi

Here is a recipe submitted by Tracey O., from Orange County, CA

Thanks Tracey! We really appreciate all the new recipes from you and are very glad you enjoy our products too!

Total Time: 2 hours 30 minutes

Prep: 30 minutes

Inactive: 2 hours

Smoked time: 45 minutes

 

For Smoked Salmon:

1/3 cup of yakitori sauce for marinade
8 ounces salmon

For the musubi:

1 sheet of Nori
1 cup of rice
yakitori sauce to brush over the fish and dipping sauce.

Here’s what you’ll do:

Marinade the salmon in the yakitori in a ziplock bag or air tight container for about an hour.

Donabe

Basic Smoking Instructions for the Donabe Smoker, “Ibushi Gin”

1. Line the bottom of the Donabe with the aluminum foil. Place a handful of smoke chips (about ½ ounce). *By lining the bottom with the aluminum foil, it will make the cleaning easier.

2. Set the ingredients on the grates so that each ingredient won’t overlap each other. *Cut the ingredients into smaller pieces if necessary. Wipe off excess moisture and grease with the paper towel, if any. *If you like, season the ingredients to your taste, with salt, coarse pepper, etc. *Because the lower level grate will be hotter temperature, we recommend that you set the meat or thicker ingredients on the bottom level grate.

3. Set the Donabe (with the ingredients) over high heat on the gas stove top (medium-high heat for the professional use high-calorie burner). Once the smoke starts to come out of the smoke chips (approximately 7-8 minutes), close with the lid. *Make sure the Donabe sits flat on the stove.*Do not light the smoke chips directly with the flame.

4. Once the smoke starts to come out of the rim of the Donabe body (approximately 5-6 minutes after closing the lid) fill the rim with the water. Wait for 2-3 minutes and turn off the heat. *The water shouldn’t overflow from the rim.

5. Let it sit with the lid on for 45 minutes. The ingredients are ready to eat! *The ingredients will be smoked with the carry-over heat after turning off the flame. Make sure not to open the lid meanwhile. The smoking time may vary depending on the ingredients. Adjust the smoking time according to your preference.

Musubi
Take the salmon out of the smoker and cut the salmon into 2” rectangles to fit in the musubi mold.

Note: You can also bake the salmon for 10-15 minutes or grill on a bar-b-que.

Place musubi mold on top of the nori sheet and place about ½ cup of rice in the double musubi mold.  If you have the regular size or smaller mold place enough rice to cover the bottom third of the mold.

Musubi1

Press the rice firmly and evenly.

Musubi2

Place salmon on the rice.  And brush the salmon with the yakitori sauce.

Musubi3

Place rice over the salmon and press firmly and evenly.  Pull the mold up and away from the musubi and wrap the nori around the rice and salmon.

Cut and serve with yakitori sauce on the side for dipping.

Musubi4

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

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.

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

 

Hey! We received a shout out in Orange Coast Magazine’s June issue.

Check us out in the June issue of Orange Coast magazine, on page 58. Thanks to Priscilla for taking notice of us and liking us enough to mention.

OC Mag article

Tofu Stir Fry

Here is a relatively quick meal to prepare and quite flavorful. What you will need:

1 package of firm or extra firm tofu, cut into 1 inch cubes

10 sweet, mini peppers, sliced into rings

6 ounces fresh green beans, cut into 1-2 inch pieces

1 yellow onion, cut into slices, then in half

1 tablespoon of olive oil

1/4 cup of spicy or original yakitori sauce

After slicing and prep of the ingredients listed above, heat 1 tablespoon of olive oil in a large skillet over medium heat and add onions. Stir for about 5 minutes, then add green beans, stirring occasionally for about 7-8 minutes more, onions should just be starting to get a little brown on the edges. Add peppers and stir for 3 minutes more, then add tofu. Stir entire mixture for another 5 minutes, breaking tofu slightly, then add yakitori sauce for a final 3-4 minutes and serve.

Tofu-Obaachan Sauce

Effortless Spicy Crock Pot Chicken

Here is an easy recipe with very little fuss or prep. All you will need is a crock pot, spicy yakitori sauce, white cooking wine, and 2 1/2 pounds of boneless, skinless chicken breast. To start, mix 1/4 cup of white cooking wine with 1/4 cup of spicy yakitori sauce and pour into crock pot. Clean your chicken breasts and place into crock pot. Set crock pot to low setting for four hours. At the two hour mark turn your chicken breasts over to let top side soak into the liquid. After four hours, remove and shred chicken (as fine or course as you desire) with two forks and return to crock pot. Add an additional 1/4 cup of spicy yakitori sauce and mix well, let sit in crock pot on warm setting for 15-20 minutes to absorb the juices. Serve with steamed rice. Garnish with green onions (and sesame seeds if desired).

CrockPotChickenPlate2755