Bachan's

Bachan's 🐙 Look For The Octopus™
❤️The Original Japanese BBQ Sauce
👨‍👩‍👧‍👦 Multigenerational Family Recipe
📍Find us at your local grocery store
(1)

08/29/2026

who said we can’t use scallion pancake (pajeon) batter to make scallion noodles

08/24/2026

A very convincing argument for bringing lunch from home: Salmon Onigirazu Bento Box

INGREDIENTS
Bachan’s Sweet & Spicy Japanese Barbecue Sauce
Can salmon, drained
Japanese Mayo
Nori sheet
Cooked short grain rice
Avocado, sliced
Baby spinach
Carrot, cut into matchsticks

DIRECTIONS
1. Mix together the fish, Bachan’s Sweet & Spicy Japanese Barbecue Sauce, and Japanese Mayonnaise until smooth.
2. Lay your nori sheet, shiny side down, on a sheet of plastic wrap on a cutting board.
3. Take half of the rice and flatten it into a square in the middle of the seaweed. Place the spinach leaves, avocado slices, carrot matchsticks, and 1/4 cup of salmon mix (you will have extra filling). Top with the remaining rice.
4. Fold in the four corners of seaweed tightly, but gently, over the rice and fillings. Wrap the plastic wrap tightly around the onigirazu. Slice in half and pop into a bento.

08/24/2026

A very convincing argument for bringing lunch from home: Salmon Onigirazu Bento Box

INGREDIENTS
Bachan’s Sweet & Spicy Japanese Barbecue Sauce
Canned salmon, drained
Japanese Mayo
Nori sheet
Cooked short grain rice
Avocado, sliced
Baby spinach
Carrot

DIRECTIONS
1. Mix together the fish, Bachan’s Sweet & Spicy Japanese Barbecue Sauce, and Japanese Mayonnaise until smooth.
2. Lay your nori sheet, shiny side down, on a sheet of plastic wrap on a cutting board.
3. Take half of the rice and flatten it into a square in the middle of the seaweed. Place the spinach leaves, avocado slices, carrot matchsticks, and 1/4 cup of salmon mix (you will have extra filling). Top with the remaining rice.
4. Fold in the four corners of seaweed tightly, but gently, over the rice and fillings. Wrap the plastic wrap tightly around the onigirazu. Slice in half and pop into a bento.

08/19/2026

Crispy Rice Poke Pizza. Genius? Or a crime? Either way we’re eating the whole thing

Would you try it?

08/15/2026

Free will led us to SPAM® Pasta Salad

Majoring in sauce, minoring in snacksThe required readingAnyone got the Quizlet?That’s enough studying for today
08/11/2026

Majoring in sauce, minoring in snacks

The required reading

Anyone got the Quizlet?

That’s enough studying for today

Our natural habitat
08/04/2026

Our natural habitat

plz be nice
08/03/2026

plz be nice

07/30/2026

Celebrating our favorite day of the year ❤️

We’re so grateful to eat, laugh, and celebrate with our local community every year.

Thank you to everyone who came out and to everyone celebrating with us from afar

07/23/2026

Save these Smoked Deviled Eggs to make this summer

INGREDIENTS
Bachan’s Original Japanese Barbecue Sauce
Eggs
Thick cut bacon
Fresh Jalapeno slices
Pickles jalapeños, sliced
Softened cream cheese
Mayo
Dijon mustard
BBQ rub

Recipe
• Place 12 eggs on the smoker at 325F for 30 minutes directly on the grill grates. Note: you can also boil the eggs instead of smoking them.
• Place the eggs in a bowl full of ice water for 10-15 minutes. This will help stop the cooking process and cool the eggs down.
• Peel the eggs by gently removing the shell.
Place the eggs back on the smoker at 165F for 30 mins.
• Slice each egg in half then scoop out the yolks into a bowl.
Add 2 tbsp Bachan's Japanese BBQ Sauce Original, 3 tbsp softened cream cheese, 3 tbsp pickled jalapenos, 2 tbsp mayo, 1 tsp bbq rub then mix thoroughly and place in a piping bag.
• Pour some bbq rub on a plate then place each egg white on the bbq rub face down to season the rim of the egg.
• Pipe each egg white with the filling then top with crumbled bacon, a slice of fresh jalapeño and chives.

Address

Sebastopol, CA

Website

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