If you’re a Costco shopper, chances are you’ve put Yoshida sauce in your cart one time or another. So, now…what to do with it?
So, there is this sauce so many of us buy from Costco. It’s a huge, huge bottle. Why do we buy it? Because we heard it’s great. But then it takes up so much real estate in the fridge…and you wonder, ‘Just why did I buy this Yoshida?’
Although it is available in smaller bottles, it was the Costco one that really got me. And also got me stuck with a huge bottle.
First, what is Yoshida sauce? It’s similar to Teriyaki, but a bit sweeter. You can easily replace it with teriyaki and some honey.
It’s used mostly use it for stir-fries, over salmon (sprinkle with sesame seeds), or anywhere you would use teriyaki sauce.
Here are some dishes I’ve made using the sauce:
Portobello Mushroom Salad
Cut up portobello mushrooms into chunks; place in baking pan. Pour Yoshida sauce over mushrooms. Cover and bake in the oven until mushrooms shrink. In a bowl combine spinach leaves, baked mushrooms, and chopped sweet nuts. For the dressing, mix some of the sauce with any mayo-based dressing – such as Caesar. Toss with salad.
Yoshida Flanken or Ribs
Mix ¼ cup orange juice, ¼ cup ketchup, and ½ cup Yoshida sauce. Pour over ribs or flanken in a 9×13-inch pan. Cover very tightly. Bake at 350ºF until soft (2-3 hours or more).
Yoshida Green Beans
On a greased baking sheet, toss green beans with a cube of frozen sauteed onions, some Yoshida sauce, salt and pepper. Roast until crispy on edges.
Do you use this sauce? What do you do with it?
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