Prep: 10 min · Cook: 12 min

The robust, umami-rich character of the sauce stands up perfectly to red meat, acting as an instant stir-fry seasoning that requires no additional mixing or prep. Thinly sliced beef absorbs the glaze rapidly.

You will need:

•Thinly sliced beef (flank or skirt steak)

•Broccoli florets

•Red and yellow bell peppers

•Neutral cooking oil

•Omni Sauce

Instructions:

1.Slice the beef as thinly as possible against the grain — partially freezing it for 20 minutes makes this easier.

2.Heat oil in a wok or large skillet over the highest heat your stove allows.

3.Flash-fry the beef slices in a single layer until just browned on the outside, about 60–90 seconds. Remove from the pan and set aside.

4.Add the vegetables to the hot pan and stir-fry until crisp-tender, about 3–4 minutes.

5.Return the beef to the pan and pour in the Omni Sauce.

6.Toss everything vigorously for 1–2 minutes until the sauce thickens and coats the meat and vegetables evenly. Serve immediately over steamed rice.

Chef's note: High heat is essential. A crowded pan will steam rather than sear — cook in batches if your pan is small.

Prep: 10 min · Cook: 15 min

The most traditional application for this sauce. The sugars in the tare caramelize over the fire, creating a slightly charred, sticky glaze that is the hallmark of Osaka's yakitori counters.

You will need:

•Boneless skinless chicken thighs

•Scallions or green onions

•Omni Sauce

Instructions:

1.Cut the chicken thighs and scallions into bite-sized pieces (roughly 1½ inches each).

2.Thread the chicken and scallions alternately onto skewers. If using bamboo skewers, soak them in water for 30 minutes first to prevent scorching.

3.Grill or broil the skewers for 4–5 minutes per side until almost cooked through.

4.Generously brush Omni Sauce over the skewers and return to the heat for 1–2 minutes until the sauce bubbles and caramelizes into a sticky glaze. Watch closely — the sugars can catch quickly.

5.Serve immediately with extra Omni Sauce on the side for dipping.

Chef's note: For the best char, leave a little space between each piece on the skewer so the heat can reach all sides.

Prep: 5 min · Cook: 10 min

Seafood pairs exceptionally well with the sweet and savory profile of the tare. The sauce creates a beautiful lacquered finish on rich fish, and the same method works equally well with shrimp or scallops.

You will need:

•Salmon fillets (or shrimp, scallops)

•Neutral cooking oil

•Omni Sauce

•Toasted sesame seeds (optional)

Instructions:

1.Pat the salmon fillets dry with a paper towel — this helps the glaze adhere.

2.Heat a small amount of oil in a skillet over medium-high heat until shimmering.

3.Sear the salmon skin-side up for 3–4 minutes until golden on the bottom.

4.Flip the fillets and cook for another 2 minutes.

5.Pour Omni Sauce directly into the pan, letting it bubble and reduce slightly around the fish.

6.Spoon the thickening sauce continuously over the salmon for the final 60 seconds of cooking until the fish is coated in a rich, glossy glaze.

Chef's note: Do not overcrowd the pan. Cook fillets in batches if needed to maintain high heat and a proper sear.

Prep: 10 min · Cook: 30 min

Transform simple vegetables into a deeply savory side dish. The sauce enhances the natural sweetness of roasted vegetables and creates a caramelized, glossy coating that makes this a satisfying dish on its own.

You will need:

•Eggplant

•Zucchini

•Shiitake mushrooms

•Olive oil

•Omni Sauce

•Scallions (garnish)

Instructions:

1.Preheat your oven to 400°F (200°C).

2.Chop the vegetables into large chunks — roughly 1½ to 2 inches. Larger pieces hold up better and develop a better texture.

3.Toss the vegetables lightly with olive oil and spread in a single layer on a baking sheet. Do not overcrowd.

4.Roast for 20–25 minutes until tender and the edges are beginning to brown.

5.Remove from the oven and immediately brush or toss the hot vegetables with Omni Sauce.

6.Return to the oven for a final 3–5 minutes just to set the glaze. Garnish with sliced scallions.

Chef's note: Mushrooms and eggplant absorb sauce particularly well. For extra depth, add a splash of Omni Sauce to the roasting pan in the final minutes so it reduces into the juices.

Prep: 5 min · Cook: 10 min

Sometimes the simplest application is the most satisfying. The sauce acts as a perfect flavour enhancer for a comforting bowl of rice — a quick weeknight meal that captures the spirit of a Japanese izakaya in minutes.

You will need:

•Steamed white or brown rice

•Fried egg (or cooked protein of choice)

•Toasted sesame seeds

•Sliced scallions

•Omni Sauce

Instructions:

1.Cook rice using your preferred method and scoop hot, freshly steamed rice into a deep bowl.

2.Fry an egg to your liking — a runny yolk works particularly well as it mixes with the sauce.

3.Place the egg on top of the rice.

4.Drizzle Omni Sauce generously over the egg and rice — the heat of the rice will release the aromatic qualities of the sauce.

5.Garnish with toasted sesame seeds and sliced scallions. Serve immediately.

Chef's note: This also works beautifully as a finishing sauce over fried rice, noodles, or any grain bowl. A little goes a long way — start with a small drizzle and add more to taste.