What Is Bachan’s Good On?

What is Bachan’s good on?

In this brief guide, we will answer your question “What is Bachan’s good on?” and a few recipes that you can make using Bachan’s sauces.

Bachan’s works well as a sauce or marinade for meat, fish, vegetables, rice, or just about anything else. You can make crave-worthy recipes using the different varieties of dishes using Bachan’s BBQ Sauces’. Here are some of them-

Soy Curl Rice Noodles

Cedar Plank Salmon

Hot & Spicy Fish Tacos

Ebi Fry

Bachan’s Turkey Meatballs

Soy Curl Rice Noodles

Ingredients

8 ounces dried soy curls

1 tablespoon vegan beef bouillon powder

1 tablespoon vegan Worcestershire sauce

2 cups hot water

¼ cup corn starch

1 tbsp avocado oil

¼ cup Bachan’s BBQ Sauce

broccoli

Garlic (minced)

coleslaw veggies

green peas

rice noodles

sesame seeds (toasted)

Green onions (sliced)

Preparation

Combine dry soy curls, vegan beef bouillon powder, vegan Worcestershire sauce, and 2 cups hot water in a glass or metal bowl. Allow for 10 minutes of resting time before draining or straining in a colander.

Toss the seasoned soy curls in cornstarch to coat, then cook for 10 minutes in a frying pan with avocado oil over medium-high heat. Make a half-turn. Remove from heat and add Bachan’s.

Prepare the rest of your noodle bowl ingredients while the soy curls are soaking and then cooking. Broccoli, garlic, coleslaw vegetables, green peas, rice noodles, or any vegetables you have on hand.

In a wok or large pan, sauté your vegetables and rice noodles after the soy curls are in the frying pan. Serve with a drizzle of Bachan’s, soy curls, toasted sesame seeds, sliced green onions, and a sprinkling of toasted sesame seeds on top!

Serve and enjoy a great vegan supper that was simple to prepare and execute:-)

Cedar Plank Salmon

Ingredients

Salmon fillet

⅔ cup brown sugar

6 tbsp salt

1 tbsp freshly cut thyme

1 tbsp freshly cut dill

½ cup Bachan’s Original Japanese Barbecue Sauce

Preparation

Make a dry brine by combining brown sugar, salt, freshly chopped thyme, and freshly chopped dill.

Rinse the fish in cold water and pat it dry.

Place a thin layer of the dry brine mixture in a tiny box, top with the salmon, and fill with the remaining brine mixture.

Soak for 2-4 hours in a brine.

Soak a cedar plank for an hour in white wine.

Rinse the salmon with cold water after bringing and pat dry.

Preheat the grill to 360°F in both direct and indirect heat.

Place the cedar plank immediately above the heat on the grill.

When the cedar begins to smell, flip the plank with the heated side up and set the salmon on top.

Brush the salmon with Bachan’s Original Japanese Barbecue sauce and set the plank in the grill’s cold zone.

Brush the fish with a little more Bachan’s every 10 minutes until the internal temperature reaches 125°F.

Sprinkle sesame seeds and green onions finely over the salad.

Hot & Spicy Fish Tacos

Ingredients

2 medium tomatoes, chopped
½ red onion, peeled and chopped
1 clove garlic, minced
½ cup chopped cilantro
1 jalapeño, sliced
fresh limes
¼ cup of Bachan’s Hot and Spicy Japanese Barbecue Sauce
Approximately 1 lb of firm white fish, cut into strips of 3 inches
¼ cup flour
¼ cup cornstarch
neutral oil to deep fry
fresh corn tortillas
shredded cabbage

Preparation

Combine the tomatoes, onion, garlic, and cilantro to make a fast salsa. Lime, salt, and pepper to taste. Remove from the equation.

Marinate the salmon in Bachan’s Hot and Spicy Japanese Barbecue Sauce in a mixing bowl.

Combine the flour, cornstarch, and a bit of salt and pepper in a separate basin.

Heat 1/2 inch of oil in a deep frying pan over medium-high heat until hot and shimmering. Remove the fish from the sauce and dredge it in the flour mixture, brushing off any excess flour.

Fry the fish in batches, without crowding, for 3-5 minutes, or until golden brown, flipping as needed. Remove the fish to a wire rack or a dish lined with paper towels to keep warm, and continue with the remaining fish.
Place fried fish, cabbage, salsa, lime wedges, and a large amount of Bachan’s Hot and Spicy Japanese Barbecue Sauce on warm tortillas.

Ebi Fry

Ingredients

12 extra-large prawns
1/2 cup flour
2 eggs, lightly beaten
2 cups panko
3 cups neutral high heat oil
shredded cabbage
Bachan’s Japanese Original BBQ Sauce

Preparation

Leave the tail on the prawns after peeling off the shell. To straighten out the prawn, devein it and make three evenly spaced shallow slashes across the bottom. Season with salt and pepper after patting dry with paper towels.

Dredge the prawns in flour, egg, flour, egg, and finally panko, pushing firmly to adhere. Rep with the remaining prawns.

Heat the oil to 350°F and cook the prawns in batches of 2-3 until golden brown (2-3 minutes), flipping as needed. Using a wire rack, drain the liquid.