Bachan's Japanese BBQ Sauce -- Amazing!

[RonB]

Sounds like it might be pretty good as a stir fry sauce too. Anybody done that?

[Michael_in_TX]

When I tasted my first spoonful yesterday that was the first thought I had in my mind. It might just replace stirfry (or yakatori) sauce for me!

[scottranda]

I marinate with it for my chicken fried rice.

[Michael_in_TX]

I tossed some chicken wings in it last night and it was amazing!

[Rocinante]

Yep, I stumbled upon this at World Market about 2 months ago and have been trying it out on a lot of stuff. Flavor bomb for sure.

[jfmorris]

I've been buying Bachan's for a couple of years, since discovering it at the local Fresh Market, but seem to find myself using it as a stir fry sauce in the wok more than anything. It's a great finishing glaze to take your stir fry over the top.

I feel like I did a rack of ribs as well as some chicken with it, but its been some time since I used Bachan's as a BBQ sauce. As others pointed out, it is a little thin, and tends to run off when used on the grill, compared to a conventional bbq sauce.

[Michael_in_TX]

I realized I have a bag of xantham gum and I might try a pinch of that and see what it does for the thickening.

[Spinaker]

I found that when I throw it on the stove and reduce it and then I brush it on, it works much better as a glaze.

[Michael_in_TX]

I picked up the Hot and Spicy and the Yuzu bottles the other day from Amazon. The Hot and Spicy is, like others have said, just a spicy version of their regular. I can't wait to try it in lo mein.

The Yuzu sauce is really interesting. Yuzu is a citrus fruit grown in japan that tastes like a hybrid of lemon, lime, and grapefruit. Indeed the Yuzu sauce reminds me a lot of ponzu, which a Japanese condiment made of equal parts soy sauce and grapefruit juice. (Try dipping sushi in it.)

In fact, I would describe Bachan's Yuzu sauce as a ponzu sauce mixed with mirin for that little extra sweetness. I might try it on chicken tonight.

[DeusDingo]

funny this came up. i tried just a drop on a little bit of brisket and i did not care for it at all. am i using it wrong? does it need to be cooked into the meat?

[Michael_in_TX]

These do have a very Asian profile. I don't think they'd go well with traditional American brisket -- I think the syrupy sweetness of the mirin is primary conflicting element.