How do you use Bachan’s Japanese BBQ sauce?

In this brief guide, we will address the question “How do you use Bachan’s Japanese BBQ sauce?” and the various lip-smacking dishes you could make using Bachan’s Japanese BBQ sauce. 

How do you use Bachan’s Japanese BBQ sauce?

This barbecue sauce can also be used as a marinade! Before putting your poultry and meats on the grill, marinate them in this barbeque sauce. Alternatively, use it as a BBQ sauce or a dip for grilled meat. Your chicken nuggets have never tasted so fantastic! 

Bachan’s Japanese BBQ Sauce is made with an authentic Japanese BBQ sauce recipe for the greatest flavour! Bachan’s Japanese BBQ Sauce can be used in a wide variety of recipes. 

Here are some of the mouth-watering dishes you should make using Bachan’s Japanese BBQ sauce

• Beef Bulgogi
  
• Asian Meatloaf
  
• Skillet Shrimp
  
• Glazed Ham
  
• Pulled Pork Sandwich

Beef Bulgogi

Ingredients

Dish

• 2 lbs. thinly cut Bavette/Flap Steak
  
• ½  Vidalia Onion, sliced
  
• 3 cups rice (jasmine)
  
• 2 scallion stalks, sliced diagonally
  
• Sesame Seeds, Toasted

Marinade 

• 1 cup Bachan’s Japanese BBQ Sauce
  
• Grated Vidalia Onion (¼ Vidalia Onion)
  
• 1 tbsp. Gochujang
  
• 1-2 Tablespoons Sesame Oil (toasted)
  
• 2 tbsp Mirin
  
• ¼ cup brown sugar, packed
  
• ¼ Asian Pear, grated
  
• 2-3 minced garlic cloves
  
• 1 Tablespoon Ginger, grated
  
• 1 teaspoon cayenne pepper

Preparation 

• In a mixing bowl, properly combine all marinade ingredients.
  
• Thinly slice the Bavette against the grain and combine with the onions and marinade in a gallon ziplock bag (or marinate). Shake to coat the meat, then press out all of the air from the bag and refrigerate for at least 6-8 hours to marinate.
  
• Prepare jasmine rice according to your preference.
  
• In a big cast iron pan, caramelise the marinated Bavette and onions while still soft.
  
• Toss the Bulgogi with scallions and toasted sesame seeds and serve over jasmine rice! 

Asian Meatloaf

Ingredients

• 2 tablespoons ketchup
  
• 3 tablespoons butter
  
• 1 ½ pound beef mince (lean)
  
• ½ pound pork mince
  
• 1 cup bread crumbs (Panko)
  
• 2 lightly beaten eggs
  
• 2 tbsp Rainier Foods Gochu Seasoning
  
• 1 finely sliced tiny red onion
  
• 2 celery stalks, finely chopped
  
• 1 finely sliced small carrot
  
• Bachan’s Original Japanese BBQ Sauce (¼ cups)
  
• 1 tbsp minced fresh ginger
  
• chopped green onion
  
• Sesame seeds, toasted white
  
• Sesame seeds, black 

Preparation 

• In a skillet, heat Bachan’s Japanese BBQ Sauce until it’s heated, stirring often.
  
• In a big skillet, melt the butter, then add the onion, celery, and carrots. Cook, stirring frequently, for about 10 minutes, or until the liquid from the veggies has evaporated. Allow cooling before serving.
  
• Prepare the oven by preheating it to 350 degrees Fahrenheit.
  
• Whisk together the eggs, ginger, and Bachan’s Original Japanese BBQ Sauce in a mixing bowl. Combine the ground beef, pork, Gochu spice, and bread crumbs in a mixing bowl. Then, with your hands, gently mix in the cooled vegetables.
  
• Shape the mixture into a loaf and lay it on a parchment-lined sheet pan.
  
• Bake until well done (155F degrees).
  
• After the meatloaf has been baked for 10 minutes, brush it with Bachan’s Ketchup sauce.
  
• Garnish with sesame seeds and chopped green onions.
  
• Allow for a 20-minute rest period before slicing. Enjoy! 

Skillet Shrimp

Ingredients

• 1 pound shrimp
  
• lemons, sliced in half
  
• ½ pound salted butter
  
• Bachan’s Japanese BBQ Sauce (½ cup)
  
• Season with black pepper
  
• thyme leaves
  
• Scallions

Preparation 

• Add salt and pepper to the shrimp.
  
• Preheat a cast-iron pan over high heat over embers.
  
• Place lemon halves cut side down in skillet, then add butter and Bachan’s Japanese BBQ Sauce, stirring to combine.
  
• Cook for 5-6 minutes with the shrimp in the skillet.
  
• Remove skillet from heat and mix in fresh thyme and scallions.
  
• Allow cooling before digging in!

Glazed Ham

Ingredients

• ½ cup sugar (white or brown)
  
• ½ cup honey
  
• ½ cup Bachan’s Japanese Barbecue Sauce
  
• 4 garlic cloves, slightly smashed
  
• 4 ginger slices
  
• ¾ pounds bone-in quarter spiral sliced ham

Preparation 

• Preheat the oven to 250 degrees Fahrenheit.
  
• In a small pot, combine brown sugar, honey, Bachan’s Japanese BBQ Sauce, garlic, and ginger to make the glaze.
  
• Heat over medium heat, stirring constantly, until the sugar dissolves and the mixture begins to boil. Take the pan off the heat and set it aside.
  
• Place a wire rack in the bottom of a deep roasting pan and fill it halfway with water. Brush the ham with glaze and place it bone side down on the rack.
  
• Bake for 12-15 minutes per pound of ham, wrapped in foil, until internal temperature reaches 130°F. Every 15 minutes, brush with glaze.
  
• Preheat the oven to 450°F and brush a substantial amount of glaze on the ham. Bake for 5-10 minutes, brushing with glaze every 2-3 minutes, until deeply glossy and caramelised.
  
• Before serving, remove the dish from the oven and let it aside for 10-15 minutes to cool. 

Pulled Pork Sandwich

Ingredients

• 1 roast pork shoulder (or premade pulled pork if preferred)
  
• Mustard (yellow)
  
• Omega & Smoky Honey spices
  
• Hog Wash Spritz
  
• Burger Buns
  
• Coleslaw
  
• Bachan’s Japanese BBQ Sauce

Preparation 

• Trim any excess fat from the pork shoulder that you don’t want (this is a preference).
  
• Apply a light coat of yellow mustard on the outside of the meat to help the spice adhere (this will not leave a mustard flavour).
  
• Season the pork shoulder on all sides with a generous amount of spice.
  
• Smoke for 3-4 hours at 225 degrees until a bark forms and the meat begins to look dry, then spritz every 30-45 minutes. Hog Wash spritz, water, or apple juice can all be used.
  
• Increase the heat to 250 degrees and cook until the beef reaches an internal temperature of 165 degrees.
  
• Arrange the pork shoulder in a tin baking dish, spray again, and cover securely with tin foil.
  
• Return to the smoker or oven at 275 degrees until the internal temperature hits 203-205 degrees and your probe goes in easily.
  
• Leave the pork to rest for 1 hour in the casserole while still covered in foil, then tear it apart and season with Smoky Honey flavour.
  
• Spread a good amount of Bachan’s Japanese BBQ Sauce on the pulled pork, then top with coleslaw and any additional things you desire.

Other FAQs about Sauces that you may be interested in.

Does marinara sauce go on spaghetti?

Does marinara sauce have meat in it?

Does pasta sauce go bad?

Does Prego sauce have sugar?

Conclusion

In this brief guide, we addressed the question “How do you use Bachan’s Japanese BBQ sauce?” and the various lip-smacking dishes you could make using Bachan’s Japanese BBQ sauce. 

Hope you found this blog helpful! If you have any questions or additional comments, do let us know in the comment section below. 

Citation 

https://thetakeout.com/i-use-bachans-japanese-barbecue-sauce-every-single-day-1846652860

https://mantry.com/blogs/manual/one-good-find-bachan-s-japanese-barbecue-sauce

https://www.southernliving.com/recipes/ham-bbq-recipe

https://www.foodnetwork.com/recipes/robert-irvine/bbq-pulled-pork-sandwiches-recipe-1946753