Mollie Stone’s Markets is proud to now carry Bachan’s Japanese Barbecue Sauce!
This delicious sauce came to be on Justin Gill’s (Bachan’s Founder) family’s first trip to Japan, they discovered that Teriyaki Sauce was nowhere to be found. Turns out, in the Land of the Rising Sun, Teriyaki Sauce is simply referred to as Barbecue Sauce!
For as long as Gill could remember, his Bachan—you might say Granny— would cook up the most amazing meals with their umami-filled sauce! It has been passed down and perfected over generations and today, Gill’s family is honored to share their authentic Japanese Barbecue Sauce with Mollie Stone’s customers!
Bachan’s is a local family company that is based in Sebastopol, CA. Their sauce is cold-filled (not pasteurized), so they don’t have to use any preservatives or flavorings; just clean, high quality, and authentic ingredients. They are Non-GMO certified, and make their sauce in small batches in Northern California, their customers love our chef inspired packaging, and we do to!
Here’s a tasty recipe perfect for Game Day!
Ingredients:
- 2 eggs, lightly beaten
- 1 cup Bachan’s Japanese Barbecue Sauce, divided
- 2 lbs chicken wings
- 1.5 cups flour
- neutral high heat oil such as canola or grapeseed
- 1 bag shishito peppers (20-30 peppers)
- flaky salt
Prep Time: 25 min.
Cook Time: 30 min.
Serves 4-5
Instructions:
1. In a large bowl, whisk together the eggs with 1/4 cup Bachan’s sauce. Add the wings and toss to coat evenly. Let marinate for 1 hour.
2. In a shallow container, whisk in 2 tablespoons Bachan’s sauce to the flour so the flour forms some large clumps – these add extra crispy bits.
3. Take a wing out of the egg mix, shake gently, then coat in flour, pressing to ensure all sides are covered. Place on a tray and continue to coat all of the wings.
4. Heat up at least 2 inches of oil in a deep cast iron or heavy bottomed pot over medium heat until 375°F.
5. Carefully add the coated wings to the hot oil and deep fry in batches, being careful not to crowd the pan. Flip occasionally as needed, until crunchy, brown and cooked through, 8-10 minutes.
6. Meanwhile, heat up 2 tablespoons of oil in a cast iron or nonstick skillet over medium high heat. When hot, add shishito peppers (in batches if needed) and cook until browned and blistered, 1-2 minutes, flipping as needed. Sprinkle with salt and set aside
7. When the wings are done, toss the wings with the shishito peppers and remaining sauce. Enjoy hot.
