A Family Flavorite

August 2024 Issue

by Lindsay Gifford
Recipes, Information and Photography provided by Bachan's

 

With summer’s sweltering days and busy schedules at full tilt, there are two directions dinner normally takes in my house—quick-and-easy or light the grill (sometimes both)! With this in mind, choosing great ingredients and instant flavor boosters are key. I’m all about seasoning and sauces—a culinary market that’s bursting with new products. So, when I came across Bachan’s Japanese Barbeque sauce, I decided it was definitely worth a try. And it’s now a flav-orite of mine! Whether you’re looking to boost flavor for a healthy stir fry, or seeking the elusive umami flavor after hours on the smoker, this sauce does triple duty as a marinade, dip, or drizzle. Bachan’s is officially saucing up summer from here on out, one BBQ at a time.

In the words of Justin Gill, Bachan’s founder and CEO, “Bachan means grandma, and my Bachan means business!” The recipe for Bachan’s Japanese Barbecue Sauce has been passed down in his family for generations. Justin’s Bachan grandmother, Judy Yokoyama, was born in Sebastopol, California, in 1936. She spent her whole life there, except for a two-year displacement in a Japanese internment camp. There, the love and support that she sustained with her family oftentimes over a shared meal is what kept them strong and connected. She later taught their family’s authentic Japanese barbecue sauce recipe to Justin and his parents, and now he’s excited to share it with other families as a way to celebrate his family’s rich heritage and flavors.

Their motto is: “Our Ingredients Matter.®” To stay true to the original family recipe, Bachan’s makes their sauces in the way you would for your own family—in small batches with high quality, non-GMO ingredients. They also cold-fill their sauces, which eliminates the need for additives, preservatives, or flavorings. “Our crave-worthy flavor comes naturally from delicious, clean ingredients—Bachan’s orders!”

Also, vegan and in BPA-free packaging, Bachan’s product line includes a gluten-free option along with six other flavor-packed bottles of deliciousness. The newest member of their lineup, Hella Hot (exclusively at Target) can light up any meal with its red-hot blend of red jalapeño and red habanero. It delivers a double hit of mouthwatering warmth that intensifies as you eat it. Paired with bold punches of soy, ginger, and green onion, this sauce is on fire with flavor.

With flavors like Yuzu, Miso, Sweet Honey and Hella Hot there is a Bachan’s for everyone. And it goes way further than BBQ and stir fry sauce. In fact, they’ve heated things up with 500+ recipes at www.Bachans.com.

Traveling Chef Corey Glover, a local South Carolinian, works with Bachan’s to develop recipes your family will relish for years to come. Check them out on Chef Corey’s Instagram @shiftandseason. Turn the page for our flavorite recipes, including Bachan’s Hella Hot Bloody Mary—loaded with enough firepower to wake the whole neighborhood. Proceed with caution.

Let’s get sauced this summer! It’s time to kickstart Labor Day Weekend with a bang by enjoying some sensational summer meals.

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Breakfast Burrito
Prep Time: 5 mins | Cook Time: 10 mins
Serves: 2

4 links breakfast Sausage
2 Tbsps Bachan's Hot and Spicy Japanese Barbecue Sauce
1 cup fresh Spinach
½ cup shredded Cabbage
4 scrambled Eggs
½ cup shredded Cheese
1 ripe Avocado, sliced
¼ cup Cilantro, chopped

Extra large 12 inch flour tortillas
In a non-stick frying pan, remove the breakfast sausage from the casing, crumble and cook over medium-high heat. Add 1-2 Tbsps Bachan's Hot and Spicy Japanese Barbecue Sauce and fry until aromatic and browned. Lay out the tortillas and evenly divide the spinach and cabbage. Evenly top with cooked sausage, scrambled eggs, avocado, cheese, and cilantro. Fold the bottom flap of the burrito up and over the filling, tucking in the sides and the filling as you roll the burrito. Wrap in foil, slice in half, and serve with extra Bachan's Hot and Spicy Japanese Barbecue Sauce for dipping.

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Pan Fried Yuzu Garlic Shrimp
Prep Time: 10 mins | Cook Time: 10 mins
Serves: 2

1/4 cup (1/2 stick) Butter
3 cloves Garlic, minced
1 lb medium or large Shrimp, peeled
and deveined
2 Tbsps Bachan’s Yuzu Barbecue Sauce
Juice of 1/2 lemon
2 Tbsps Cilantro, roughly chopped

In a large skillet, melt the butter over medium heat. Add the garlic and cook, stirring frequently, until soft, about 2 minutes. Add the shrimp to the pan and season with salt and freshly ground pepper. Cook, flipping as needed, until the shrimp are cooked through and pink, about 3-4 minutes. Remove the pan from the heat and toss with Bachan’s Yuzu Barbecue Sauce, lemon juice, and chopped cilantro. Enjoy immediately.

 

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Smashburger Tacos
Prep Time: 15 mins | Cook Time: 1 hr | Serves: 4

1 lb. Porter Road ground beef
6 slices thick cut Bacon
6 fajita size flour Tortillas
6 slices American cheese
1 medium Onion, diced
½ cup Mayonnaise
4 Tbsp Hot & Spicy Bachan’s
6 Eggs

Fry thick cut bacon over medium heat on a griddle until crispy. Then cook the diced onion in the bacon grease for 10 minutes and remove once softened.

Divide raw ground beef into 6 portions. Spread each on one side of a flour tortilla. Season the beef with your favorite burger seasoning. Place the tortilla, burger side down on the hot griddle over high heat, then take a burger press and smash the patty down to help sear it.

Meanwhile, mix the mayonnaise and Bachan’s Hot & Spicy Japanese Barbecue Sauce to form the burger sauce. Flip the smashburger over after 5 minutes, shut off the heat and add a slice of cheese. Remove once the cheese is melted and the tortilla becomes crispy. Cook eggs over medium heat sunny side up. Assemble the smashburger taco with bacon, onions, burger sauce and an egg on top then enjoy!

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Spicy Bloody Mary
Prep Time: 5 mins | Cook Time: 5 mins | Serves: 2

4 Lime wedges
4 shots Vodka
1 tsp Wasabi
11/2 cups Tomato juice
2 Cucumber spears
2 Celery sticks
1 Tbsp Bachan’s Hella Hot Barbecue Sauce
1/4 tsp freshly ground Black pepper
2 Five Alarm Fire Wings skewered, optional
Other optional toppings of choice: shrimp skewers,
mini Nashville hot chicken, pickled pepperoncini, or olives

Fill two tall glasses with ice. Squeeze the lime wedges and drop them into a cocktail shaker. Add the vodka, tomato juice, wasabi, pepper, ice, and Bachan’s Hella Hot Barbecue Sauce. Shake until the outside of the shaker is cold, about 15-20 seconds.

Evenly strain the bloody Mary into the two glasses then finish each cocktail with a lime wedge, cucumber spear, celery stick, skewered Hella Hot Five Alarm Fire Wings or other toppings, as desired.

Tip: If desired, use a lime wedge to rim the side of the glass, then dip into furikake before filling the glass with ice and making the cocktail.

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Summer Watermelon Salad
Prep Time: 15 mins | Serves: 4

1/2 cup Bachan's Yuzu Japanese
Barbecue Sauce
5 cups Watermelon, cubed
1 cup Cucumber, diced
1/4 cup Red onion, thinly sliced
1/3 cup crumbled Feta cheese
1/3 cup fresh Mint leaves

Arrange the watermelon, cucumber,
red onions on a large platter. Drizzle with Bachan’s Yuzu Barbecue Sauce and top with feta and mint. Taste and season with salt and pepper if desired. Enjoy immediately.

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Hot & Spicy Fish Tacos
Prep Time: 30 mins | Cook Time: 20 mins
Serves: 4

2 medium Tomatoes, chopped
½ Red onion, chopped
1 clove Garlic, minced
½ cup Cilantro, chopped
1 Jalapeño, sliced
fresh Limes
¼ cup Bachan's Hot and Spicy Japanese Barbecue Sauce
1 lb. firm white Fish, cut into 3“ long strips
¼ cup Flour
¼ cup Cornstarch
Neutral oil to deep fry
Fresh corn tortillas
Cabbage, shredded

Make a quick salsa by combining the tomatoes, onion, garlic, and cilantro. Season to taste with lime juice, salt and pepper. Set aside.

In a bowl, marinate the fish in Bachan's Hot and Spicy Japanese Barbecue Sauce. In another bowl, mix together the flour and cornstarch, along with a pinch of salt and pepper. In a deep frying pan, heat up 1/2 inch of oil over medium high heat until hot and shimmery. Remove the fish from the sauce and dredge the strips through the flour mix, shaking to remove the excess. Fry the fish, without crowding, until deeply golden brown, 3-5 minutes, flipping as needed. Remove to a wire rack or paper towel-lined plate, keep warm and repeat with the remaining fish.

Warm the tortillas and top with fried fish, cabbage, salsa, lime wedges, and a generous amount of Bachan's Hot and Spicy Japanese Barbecue Sauce.

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Grilled Zucchini Steaks
Prep Time: 10 mins | Cook Time: 15 mins
Serves: 2

2 medium Zucchini, sliced lengthwise in
1/4 inch thick planks
1 Tbsp neutral Oil
1/4 tsp Garlic powder
2 Tbsps Bachan’s Sweet Honey Barbecue Sauce
Lemon or lime wedges, to serve

Lay the zucchini out on a baking sheet and drizzle with oil. Season with salt and pepper and sprinkle on the garlic powder. Toss to coat evenly. Heat the grill (or grill pan) to medium heat and grill for 1-3 minutes per side, or until charred grill marks form. Brush generously with Bachan’s Sweet Honey Barbecue Sauce on both sides and continue to grill for 30 seconds per side. Remove from the grill and serve immediately with lemon or lime wedges and extra Bachan’s Sweet Honey Barbecue Sauce. Optional: Top with fresh herbs of choice, such as basil, mint, or cilantro.

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Pineapple Chicken Kabobs
Prep Time: 25 mins | Cook Time: 15 mins
Serves: 4

1/2 cup Bachan's Original Japanese Barbecue Sauce + extra for dipping
1/4 cup neutral Oil, divided
1 lb. boneless skinless Chicken breast, 1" cubed
3 cups fresh Pineapple, 1" cubed
2 large Green pepper, 1" cubed
1 large Red onion, 1" cubed
Soaked wooden or metal skewers
In a bowl, marinate the chicken breast in 1/2 cup Bachan’s Japanese Barbeque Sauce and 2 Tbsps neutral oil for 1 hour. Heat the grill to medium. Drizzle the remaining 2 Tbsps oil over the pineapple, green pepper, and red onion. Season with salt and pepper. Thread the chicken, pineapple, pepper, and red onion onto skewers. Brush the grill with oil and grill the skewers, brushing with any extra marinade. Grill, flipping as needed, until the chicken is cooked through, 10-15 minutes. Enjoy!

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Yuzu Smashed Cucumber Salad
Prep Time: 20 mins | Serves: 2

3 small Persian cucumbers (or
1 large seedless English cucumber)
1/2 tsp Salt
2 cloves Garlic, smashed and minced
1 tsp toasted Sesame oil
2 Tbsps Cilantro, freshly chopped
1 tsp toasted Sesame seeds
2 Tbsps Bachan’s Yuzu Japanese Barbecue Sauce

Wash and dry the cucumbers. Lay the cucumbers down on a cutting board and use the flat side of a large knife to lightly smash the cucumber until it cracks open. (Alternatively, use a wooden rolling pin to lightly smash until the cucumber splits.) Once the cucumber is smashed, cut it into bite sized pieces, angling each cut. Place the smashed cucumbers to a large bowl and add a generous pinch of salt. Toss and let sit for 10 minutes, then rinse and drain off the excess cucumber liquid.

While the cucumbers are sitting, make the dressing: Whisk together Bachan’s Yuzu Barbecue Sauce, garlic, toasted sesame oil, chopped cilantro, and toasted sesame seeds. Add the dressing to the rinsed cucumbers and toss to coat well. Finished with extra toasted sesame seeds and chopped cilantro, if desired, and enjoy.

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Miso Pulled Pork
Prep Time: 1 hr | Cook Time: 6 hrs
Meals: 6

1/2 cup Bachan's Miso Japanese Barbecue Sauce
4 lb. Pork butt

Salt and freshly ground pepper
Heat the oven to 300°F. Lightly season the pork butt all over with salt and freshly ground pepper. Place the pork butt in a small roasting pan so it’s snug (this helps keeps it moist) and slow roast it, basting every hour with the pan juices if needed. Roast for 6 hours or until the pork is soft and tender and falls apart under a fork. Remove from the oven and let cool slightly before using two forks to shred. While still hot, toss with Bachan’s Miso Barbecue Sauce. Enjoy in rice bowls, noodle bowls, fried rice, burrito bowls, tacos, or kimchi stew.

Meal Prep Tip: This recipe is great for meal prep! Log onto www.bachans.com and search Miso Pulled Pork to find 5 detailed recipes for Pulled Pork Rice Bowl, Pulled Pork Fried Rice, Pulled Pork Tacos, Pulled Pork Noodle Bowl and Pulled Pork Kimchi Stew.

Click Here to Check Out the Meal Prep Recipes!

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Sweet Honey Party Ribs
Prep Time: 10 Mins | Cook Time: 2.5 hrs
Serves: 4

1 rack of pork Baby back ribs
Bachan’s Sweet Honey Japanese Barbeque Sauce
2 Tbsps Salt
2 Tbsps Pepper
2 Tbsps Garlic powder
2 Tbsps your favorite BBQ rub
Green onion
Toasted white sesame seeds
4 Tbsps Butter
¼ cup Brown sugar

Cut the pork ribs in between each bone, into individual pieces. Blend together salt, pepper and garlic powder. Coat the ribs in Bachan’s Sweet Honey sauce to serve as a binder, then season the outside of each rib with seasoning mixture and a light coat of BBQ rub. Smoke the ribs at 275°F using cherry wood for 2 hours. Once the ribs have good bark, and they’ve reach an internal temperature of 165°F, remove them from the smoker.

Place the ribs in a foil pan with the butter, brown sugar and a drizzle of Bachan’s Sweet Honey. Place foil over the top then put the pan back on the smoker for an additional 45 minutes. Unwrap the ribs the last 15 minutes to help the sauce tack up. Remove the ribs once they reach an internal temperature of 200°F. Garnish with thinly sliced green onions and some toasted sesame seeds. Serve warm and enjoy!

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Sausage Balls
Prep Time: 15 mins | Cook Time: 15 mins
Serves: 4

1 lb. lean ground Pork
1/2 cup Green onions, sliced
1/2 tsp freshly ground Black pepper
11/4 cups All purpose flour
11/2 tsp Baking powder
2 cups shredded Cheddar
1/4 cup Bachan’s Original Japanese Barbecue Sauce, plus extra for serving

Heat the oven to 450°F and line a large baking sheet with parchment paper. In a large bowl, mix together the ground pork with Bachan’s Japanese Barbecue Sauce, sliced green onions, and black pepper until throughly mixed and homogeneous. Set aside. In another bowl, whisk together the flour, baking powder, and cheese. Add the flour mix to the ground pork and mix until you can form small balls of sausage that stick together. If the mixture seems dry, add Bachan’s by the tablespoon until the mix holds together. Scoop out 11/2 Tbsps of the sausage mixture and roll, forming into a ball. Continue until you are out of sausage mix. Place the formed balls 1 inch apart on the prepared baking sheet.

Bake for 20-25 minutes, or until golden and cooked through. Brush generously with Bachan’s Japanese Barbecue Sauce and broil for 1-2 minutes, being careful not to burn. Remove from the oven, let cool and enjoy with extra Bachan’s Japanese Barbecue Sauce for dipping.