Quick review: Ever since I snagged a bottle of this Japanese BBQ sauce, I’ve been using it on anything and everything. Think of it as a thin teriyaki-style sauce, but with a little more umami bite. It’s thicker than regular sauce, but barely so. It has a gentle sweetness, but leans more into savory and salty. My personal favorite right now is to use it to make slowly caramelized mushrooms for burgers. After slow cooking shallots and mushrooms in a pan, squeeze a little Bachan’s over, then cook for a few mins. Do this three or four times, layering on the most delicious of glazes.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!