In this brief guide, we will answer your question “Where is Bachan’s BBQ sauce made?”, the various types of Bachan’s BBQ sauce available and what are they good on.
Where is Bachan’s BBQ sauce made?
Bachan’s BBQ sauce is traditionally made in Japan. Their ingredients are all of the greatest calibres. As a result, when they say, “Our Ingredients Matter,” they truly mean it! Real Mirin is used in Bachan’s Japanese Barbecue Sauce, which is a staple in traditional Japanese sauces.
What are the different sauce products they sell?
Bachan’s has a wide variety of products to choose from. Here are some of them-
- Bachan’s Original Japanese BBQ Sauce
- Bachan’s Hot & Spicy Japanese BBQ Sauce
- Bachan’s Yuzu Japanese BBQ Sauce
- Bachan’s Gluten-Free Japanese BBQ Sauce
How can you use Bachan’s BBQ Sauce?
You can create a myriad of dishes using the variety of Bachan’s BBQ Sauce available. Here are some of the scrumptious recipes:
- Air Fryey Yuzu Chicken Tanquitos
- Hot & Spicy Lettuce Cups
- Fried Chicken Musubi
- Mongolian Beef
- Air Fryer Chicken Karaage
- Hot & Spicy Burnt Ends
- Niku Udon
- Beef Sukiyaki
Air Fryey Yuzu Chicken Tanquitos
- 2 garlic cloves
- 2 medium diced tomatoes
- ¼ cup Yuzu Japanese Barbecue Sauce Bachan’s
- ½ cup chicken stock (no sodium)
- 2 cups shredded cooked chicken
- 2 cups shredded cheese (option of shredded cheese)
- 20 little corn tortillas that have been warmed through
- Puree the garlic, tomatoes, and Bachan’s Yuzu Japanese Barbecue Sauce in a blender or food processor until smooth.
- Combine the sauce, shredded chicken, and chicken stock in a skillet and cook, covered, for 10 minutes. Season with salt and pepper to taste. Remove from the equation.
- Warm the tortillas in the microwave until they are soft and pliable. Apply a little coat of neutral oil on both surfaces. Add 2 tbsp chicken on one end and cover with cheese. Roll up firmly and lay seam side down in an air fryer basket coated with foil.
- Fry in the air for 6-7 minutes at 400°F, flipping once, or until crispy and cheese is melted. As needed, repeat the process. As the taquitos cool, they will crisp up even more. While you finish the rest of the taquitos, set them aside on a rack.
- Toss with more Bachan’s Yuzu Japanese Barbecue Sauce, sour cream, and salsa before serving.
Hot & Spicy Lettuce Cups
- 1 lb ground chicken
- 2 tbsp Bachan’s Japanese Barbecue Sauce (Hot & Spicy)
- 1 sliced shallot
- ¼ cup cilantro, chopped
- ¼ cup scallions, sliced
- 1 choice of lettuce head, washed and split into leaves
- Oil for the pan
- Lime- to serve with
- In a medium-sized pan, heat a small amount of oil. When the pan is heated, add the chicken and cook, breaking it up as it cooks, until it is browned and cooked through.
- Combine the shallot, cilantro, and scallions with Bachan’s Hot & Spicy Japanese Barbecue Sauce, then remove from the fire.
- Toss with chopped toasted cashews, lime, and spicy peppers, if preferred, and serve in lettuce cups.
Fried Chicken Musubi
- 1 pound boneless, skinless chicken thighs, cut into 2×4 inch pieces
- ¼ cup of flour
- ¼ cup of cornstarch
- Bachan’s Hot and Spicy Japanese Barbecue Sauce (2 tbsp)
- 1 gently beaten egg
- frying oil that is neutral
- 3 cups rice (steamed)
- if desired, furikake
- cut nori into 2-inch wide strips
- Whisk together the flour, cornstarch, Bachan’s Hot & Spicy Japanese Barbecue Sauce, and the egg in a large mixing basin. Blend until smooth, then add the chicken and toss to coat. Marinate for at least 1 hour and up to 24 hours.
- In a deep-sided saucepan, heat 2 inches of neutral oil over medium-high heat until it reaches 350°F.
- Drain any extra marinade from the chicken and return it to the bowl. Add the chicken to the hot oil in a single layer, without crowding it, and cook until golden and crispy, about 6-7 minutes, flipping as required.
- Allow cooling on a wire rack after removing from the oil.
- Cut the rice into 2 x 4-inch rectangles (use a musubi maker if you have one) and top with furikake. Wrap with seaweed and top with a piece of fried chicken.
- flank steak, 2 pounds
- a quarter cup of arrowroot
- 3 tbsp extra virgin olive oil
- 1 cup Bachan’s Japanese Barbecue Sauce (original)
- 1 tbsp sugar (brown)
- sliced green onions as a garnish
- Cut flank steak into thin slices and cover evenly with arrowroot.
- Heat the olive oil in a large skillet over medium-high heat. Cook the steak in a single layer until golden brown on each side. Place the cooked chicken in a separate bowl. (Depending on the size of the skillet, it may take several rounds.)
- Bring to a boil Bachan’s Original Japanese Barbecue Sauce. Immediately add brown sugar. Allow the sauce to thicken for a few minutes before adding the meat.
- Garnish with green onions and serve with your favourite rice.
Air Fryer Chicken Karaage
- 1 pound skinless, boneless chicken thighs, cut into 1 inch cubes
- 2 tablespoons Bachan’s
- 1 tbsp. oil
- a quarter cup of cornstarch
- Marinate the cubed chicken thighs in Bachan’s and oil for an hour.
- Coat the chicken in cornstarch well.
- Lightly grease the air fryer basket and put the chicken in a single layer with plenty of space between them.
- Using an oil mister or frying spray, spray the top of the chicken with oil and air fry for 5-7 minutes at 400°F. Air fry for another 5-7 minutes after flipping and spraying with oil.
- Remove the chicken from the air fryer basket and set it aside to cool on a wire rack. Enjoy while it’s still hot!
Note: If you want extra crispy chicken, let it cool for 5 minutes before cooking it for another 5 minutes at 400°F.
Hot & Spicy Burnt Ends
- Full Packer Brisket or Chuck Roast, 3-5 lbs
- Holy Cow Seasoning for Meat Church
- Bachan’s Japanese Barbecue Sauce (Hot & Spicy)
- Seeds of Sesame
- Lightly season meat with Meat Church Holy Cow.
- Preheat Traeger (or any other smoker) to 250 degrees Fahrenheit and add Oak or Hickory Pellets/Wood.
- Smoke the meat until it reaches an internal temperature of 160°F, then remove it and wrap it in unwaxed butcher paper. Smoke until it reaches a temperature of 195°F.
- *For brisket, detach the point from the flat rewrap and place it back in the smoker until it reaches 205 degrees or is probe tender. Continue wrapping the chuck roast until it reaches 205 degrees or is probe tender (probes like butter).
- Set aside for 45 minutes to an hour in the cooler.
- Cut into 1″ cubes and place in a half-pan made of aluminium. Toss heavily with Bachan’s Hot & Spicy Japanese Barbecue Sauce and season with additional Holy Cow (sub Original or Yuzu for different flavour profile).
- Return to the smoker for another hour to 1.5 hours, or until the sauce has caramelised.
- Allow cooling for a few minutes before serving, garnishing with sesame seeds and green onion for presentation.
In this brief guide, we have answered your question “Where is Bachan’s BBQ sauce made?”, the various types of Bachan’s BBQ sauce available and what are they good on.
Hope this blog was insightful. If you have any queries, comment down below.