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

Some email suggestions received regarding recipes

Ultimate Obaachan BBQ Steak

Salmon Patties with Chili Garlic Lime Aioli and Diced Cucumber

Here is a very simplified way to make flavorful salmon patties. You can choose to either grill them or fry them in a pan with a little oil. I chose the latter, since I wasn’t sure if they would hold up on the grill or not. I am now confident that they would have made it on the grill just fine. They key is to place them down and not fuss with them until it’s time to flip them. Let’s get started! Make the aioli first, that way it can be chilling in the fridge while you are preparing the patties.

Chili Garlic Lime Aioli (original post 1/15/14) with (new) Diced Cucumber

1/3 cup of mayonnaise

1 tablespoon olive oil

2 teaspoons chili garlic sauce

1 tablespoon fresh lime juice

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper

1/2 medium/large cucumber, seeded and diced

Mix all ingredients in a small bowl until combined and smooth. Plastic-wrap bowl and refrigerate until ready to use. Note: save diced cucumber and add to aioli just before serving.

Salmon Patties

One and a quarter pound of fresh salmon, diced into chunks

1 egg

2 tablespoons original yakitori sauce

2/3 cup of breadcrumbs (we chose 1/3 panko and 1/3 regular)

In a large bowl, add egg and 2 tablespoons of yakitori sauce and whisk. Next, add salmon and coat well, then add breadcrumbs and mix by hand until nicely incorporated. Wipe hands and coat them with a little vegetable oil and divide mixture into four parts and form patties and place onto wax paper (see photo).

salmon patties on wax paper ready for cooking

salmon patties on wax paper ready for cooking

Heat pan with oil to cover bottom (or grill) on medium to medium high heat and gently place patties being careful not to break them apart. I found that by brushing a little oil on my spatula the patties were easier to pick up and slide off. After cooking about 3 minutes flip patties. At this point I placed a little more yakitori sauce on the center of each patty and cooked about 3 minutes more. Remove from heat and place each on a bun and top with the Chili Garlic Lime Aioli and Diced Cucumber. Enjoy!

Yakitori salmon patty with Chili Garlic Lime Aioli and Diced Cucumbers

Yakitori salmon patty with Chili Garlic Lime Aioli and Diced Cucumbers

Yakitori salmon patty with Chili Garlic Lime Aioli with Diced Cucumber

Yakitori salmon patty with Chili Garlic Lime Aioli and Diced Cucumber

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

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

Four Easy Sauce Recipes Revisited

Ahi Drizzle

Two tablespoons of Original Yakitori sauce to one teaspoon of wasabi. Great on seared ahi. Goes well with any type of sashimi or sushi too!

Asian Salad Dressing

Mix Original Yakitori sauce at  a one to one ratio with seasoned rice vinegar. This goes well with any asian themed salad, add grilled chicken, beef, or fish to your salad for protein. In addition to the above ingredients you can add some smooth peanut butter, and red pepper flakes to give the salad dressing a Thai style taste. For the recipe check out the Asian Slaw post on 9-13-13.

Poor Man’s Sweet and Sour

In a small sauce pan, combine 1/4 cup of Original Yakitori Sauce, 4 tablespoons of orange marmalade, and 1 teaspoon of white vinegar. For a kick use the spicy version of our yakitori sauce. Heat on medium heat until mixture starts to boil. Once mixture is boiling, stir constantly for about 5 minutes or until mixture starts to thicken. Remove from heat and let sit 5-10 minutes to cool. Use as a dipping sauce for egg rolls, chicken fingers, or won tons, you may use it as a glaze in the oven on chicken or pork, or as a drizzle on pulled pork sandwiches.

Spicy Wing Mixture

Mix one half cup of Spicy Yakitori sauce with two tablespoons (more, if you’d like it hotter) of chili garlic sauce. Use to coat your cooked chicken wings, bake in oven 10-15 minutes at 425 degrees until caramelized and remove, or you can coat cooked wings and eat as is. For a great recipe baking chicken wings see the post dated, 12/07/12.

We’ve Been Accepted Into Whole Foods!

Starting off with the Newport Beach store at Fashion Island. We will be demoing both Saturday, February 16, and Sunday, February 17, from noon to 4 p.m. Eventually we will be adding another 8 stores. I will post them as we go. Thanks for ALL the support!

Update on Stores That Carry Our Products

Here is a list of stores (and links) that we are currently in:

The Meat House Costa Mesa  http://www.themeathouse.com/store-location/California/Costa-Mesa.aspx

The Meat House Brea  http://www.themeathouse.com/store-location/California/Brea.aspx

Gem Meats Fullerton  http://gemmeats.com/

Pacific Ranch Market Orange  http://pacificranchmarket.com/

Beef Palace Huntington Beach  https://plus.google.com/107306949284212343000/about?gl=us&hl=en

El Toro Meats  Lake Forest  http://www.eltoromeats.com/

Check back next month, hopefully we will have added a few more locations. Thanks for helping us grow! All the best in the New Year!!!

Next Demo at Pacific Ranch Market this Friday, August 24, from 4-7 p.m.

Anyone interested in sampling Obaachan Sauce Company’s Original and Spicy Yakitori Sauces is invited to join me at Pacific Ranch Market in Orange. I will be there handing out free samples this Friday, August 24, from 4-7 p.m. please come out and have a taste. The address is 7540 East Chapman Avenue Orange, CA 92869. I truly hope to see a lot of you there!