John P. from Burlingame, California came up with a REALLY unusual recipe that I want to share with y’all. This is what he said when I asked him if he had a Chicaoji recipe. RW
“I do have a recipe for you. It’s a super simple one, once you obtain the 3 ingredients, that is, but amazing if I might say so myself.
I put it on everything and make lots to give away.
Here ya go:
- 1/3 Chicaoji Sauce
- 1/3 Kewpee Mayonaise
- 1/3 (or less, depending on how runny you want it) Yuzu Juice
I riff’ed it up while messing around in the kitchen one evening. It just clicked.
Now, I can’t live without it on things like:
- Fried Okra, or fried anything
- Grilled Asparagus
- Roast veggies of any type
- Fish of any type and cooking style
- Anything where you might use mayo or a sauce”
The ingredients for John’s recipe can be found online. I had to look up both ingredients that were not Chicaoji!
Kewpie Mayo is apparently the go-to mayo for master chefs. (Not surprisingly, I’d never heard of it!)
Yuzu Juice is a really interesting food that is common on the other side of the Pacific Ocean. It’s a variety of citrus that is considered to have some health benefits. Here’s a LINK to some info I found about the benefits. John even has a Yuzu growing at his Bay Area home.
Now not everyone is going to have Kewpie Mayo and Yuzu Juice on hand but you can get the idea from John’s recipe. Please do let me know if you come up with substitutes and or any “recipe riff” of your own.
Thank you, Randall
Thank you for providing such a lovely product over these years! Thank you for the information, I truly had no idea I could get my favorite sauce here in Everett! [Sno-Isle Food Co-op] Thank you for letting me know, I will check it out there next time!
I have been enjoying chicaoji for quite some time now… roughly 6-8 years or so now. I first found out about Chicaoji at a local market on Lopez Island some years back, and I believe it was you that sold it to me 🙂
Typically, I use chicaoji on my egg recipes or chicken recipes. My favorite breakfast to make for myself and my wife is as follows:
-1 piece of toast
-small layer of cream cheese
-a few cut cherry tomatoes
-sprinkle sunflower seeds
-various greens mix of lettuce
-2 eggs over easy/medium on top
-chicaoji sauce drizzled to liking
-1 piece of toast
-layer of lightly fried ham
-cheese (cheddar or pepperjack)
-2 eggs over easy/medium on top
-dollup of sour cream
-chicaoji sauce drizzled to liking
Perhaps you will try them and see what you think!
Lopez Island Chicken Wings
- Chicken wings – First and second sections only – the drumette and flat wingette. Cut off the wing tips and use them for bait in your crab traps.
- Preheat a grill to a relatively low heat. I put all six burners on my natural gas grill to the lowest setting.
- Place the wing sections on the grill and cook over direct heat for approximately 7 – 8 minutes. Turn the sections over and allow to grill for another 7 – 8 minutes on the other side. Wings should have crispy skin at this point, and some grill marks. There should be visible signs that cooking is complete, such as small amounts of clear juices bubbling under the skin.
- Remove the wing sections from the grill and place in a large bowl. Put a few tablespoons of Chicaoji sauce for each pound of wings into the bowl and toss with a spatula to make sure all the wings are coated with the Chicaoji. Cover the bowl with plastic wrap and allow the wings to rest and steam in their juices for about 10 minutes and for the Chicaoji to adhere to the chicken skin.
- Serve with crunchy vegetable sticks such as celery, carrot, jicama, or cucumber, and a creamy dipping sauce such as blue cheese or ranch dressing.
Tony P. of San Juan Island WA is cutting new culinary trails with Chicaoji
- Peanut butter
- 4 cups vegetables – such as yams, potatoes, beets, squash, summer squash, parsnips, onions, carrots, garlic, celery… whatever.
- 2 Tablespoons of your preferred cooking oil
- 2 cups chopped greens (kale, chard, spinach, collards, orach etc.)
- ½ cup chopped parsley (or more…parsley is really good and good for you.)
Chicaoji Yogurt Dressing
- 1 cup plain yogurt
- 2 Tablespoons Chicaoji Sauce
This recipe is extremely flexible. Basically, it’s about pan roasting whatever you want to eat, steaming some greens on top of it and then eating this with Chicaoji Sauce & plain yogurt. The quantity of food depends on how many people you are feeding and how big a skillet/pan you have.
- Cut up vegetables (I like to just cut roots in half or quarters and put a flat side down. RW)
- Put them in skillet with the oil and cover with lid. (The lid helps to steam things but isn’t absolutely necessary.)
- Cook these in the oven or on top of the stove. Cooking time and heat varies depending on how soon you want to eat and how finely you cut up the veggies. High heat/finely chopped is faster and low heat/coarsely chopped is slower…. Medium heat….well…you get the idea. (I like to cook root vegetables a long time on low-medium heat until they blacken, i.e. “Cajun Style”. RW)
- Mix Chicaoji and yogurt in separate bowl.
- Toss chopped greens on top of other veggies and continue to cook for a couple of minutes, according to taste. Some people prefer raw greens. I like to cook them 4-5 minutes so that they wilt but are still bright green. Dark greens are interesting because their flavor evolves the longer they are exposed to heat.
- Serve up the vegetables and greens.
- Scoop on the Chicaoji Yogurt Dressing.
- Sprinkle on parsley
- Serve with bread, tortillas, crackers, chips or whatever you prefer.
Here’s a recipe for Salmon Tagine from Jon P. over in Texas.
“Coat salmon generously with Chicaoji and let marinate for 30-60 mins. Do this on the counter to let the fish come to room temp, but if you go longer than 30 mins you might want to do it in the fridge for the first while and then take it out.
- 2 Tablespoons oil
- 1-3 medium Shallots, (depending on size) finely chopped
- Couple cloves of garlic, crushed
- Pinch of saffron, ground in mortar & pestle
- 4-6 small or 2 large preserved lemons (removing any seeds!), coarsely chopped
Into stovetop tagine,
- add oil and heat on medium flame,
- add shallots, sautéd half until clear
- Add crushed garlic and continue cooking on low heat for a couple of minutes
- Grind a large pinch of saffron in a mortar & pestle and mix well into shallot/garlic mix and keep cooking on low
- Add preserved lemons
- Cover with tagine lid and let whole mixture cook on low heat for another 15-20 mins
- Let stand until you are ready to cook fish (I usually make this first and then reheat to temp for fish once I’m ready to cook and serve)
- Heat tagine with mixture in it to just slightly higher than medium heat.
- Once things are sizzling immediately add fish, skin side up, so that non-skin side is directly on top of the mixture and cover.
- Let cook for 4 minutes, then
- flip fish so skin is down, moving as much of the shallot/lemon mixture to the top of the fish,
- cover and cook another 5 minutes.
- Turn off heat and let stand another few minutes—this sort of depends on how thick the fish is!! I generally choose pretty thick pieces and then let stand another 3-5 mins.”
Megan from Lopez Island shared this recipe and I’ve quoted her below:
“So the original recipe I found online but used different ingredients of course so I changed it and ran with the change bc I loved it sooooo much!!! so I can only take credit for my version of it but yes you may use my name if you would like, thank you for asking.
I call it
Chicaoji Cream Sauce
- 1/2 cup Mayo
- 2-3 tablespoons of Chicaoji
- 1 1/2 tablespoons of sweetened condensed milk
I know that all sounds soo odd together but it’s amazing. I make a full jar of it anytime I make it so I double if not more that recipe. Also, I don’t measure it out anymore. But it’s easy to tweak if you like it spicer or sweeter or more tang just adjust each portion as the individual prefers.
Hope that all makes sense.
I use it on veggies (both as a dip or drizzle), on salmon (plain or teriyaki), on chicken, in wraps or sandwiches, on my egg breakfast sandwiches or burritos. I just love it on everything!!!!
Hope you enjoy it!!! I’d love to hear what you think if you try it.”
I shared Megan’s recipe in the Chicaoji Newsletter so she received her free 12 oz bottle of Chicaoji.
Maple syrup provides the sweetness to balance the tart apple cider vinegar. I decided to make Maple Chicaoji Sauce because many people prefer maple syrup to agave syrup.
I use Maple Valley Cooperative maple syrup. You may not be able to detect a flavor difference between maple and agave versions because the goji berries, cacao, and smoky chipotles dominate the flavor and aroma.
Here’s link to the Chicaoji order page.