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

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.

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

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

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

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

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.