I had the absolute pleasure of partnering recently with San-J Tamari and Sauces for a deliciously fun recipe development project! I wanted to create recipes that were simple and a bit on the healthier side, and luckily when using San-J Tamari sauces it’s easy to create great recipes your family and friends will love.

I am always inspired by fusion food and enjoy taking my favorite dishes from each culture and combining them to create something new and delectable. My favorites from their product line include the San-J Organic Tamari, Organic Shoyu, Gluten Free Hoisin, and the Orange which can be used as a sauce, for a marinade, and for dipping.  

Here are some simple and delicious recipes you can create, using San-J products!

Tamari Ahi Tuna on Sushi Rice Cakes with Avocado Mayo- By Sara Lehman

Yield: 6-8 Rice Cakes, Prep Time: 20-30 minutes, Cook Time: 8-10 Minutes

1/2lb Ahi Tuna

1 Tbsp San-J Tamari

1 Tbsp San-J Organic Shoyu

1 pinch Garlic Powder

1/2 Tsp Rice Vinegar

1/2 Tsp Ginger “Zest”

TT Nori Chips (garnish)

Rice Cakes

3/4 C Water

1/2 C Sushi Rice

1/2 Tsp Rice Vinegar

Avocado Mayo

1/2 Ripe Avocado

2 Tbsp Organic Mayo

1/2 Lemon (squeezed)

TT Salt & Pepper

Method: Cook sushi rice as directed on the bag (a rice cooker is an easy way to make sure you cook the rice perfectly). While rice is cooking, prepare your tuna and avocado mayo. For the tuna, take the fresh ahi tuna steak and slice into small cubes. Place in a bowl, and top with all other ingredients. Mix well, and let sit in the fridge until serving time. For the mayo, simply mash the 1/2 avocado, and whisk well with mayo, lemon, salt, and pepper.

Once the rice is cooked, let cool so it gets sticky (about 8-10 minutes). In a saute pan, pour about 1/4 C Canola Oil into the pan. Get the pan nice and hot. While heating the pan, form into small discs with the sushi rice, about the width of three fingers. Place rice cake in the pan and cook on each side about 3 minutes, or until golden brown. Once brown and crispy, place onto a paper towel to get off any excess oil.

Place rice cakes on a plate, top with the Ahi Tuna mixture, grated ginger, and nori chips. Add a splash of avocado mayo on the side for a fun and creamy dipping sauce!


Hoisin Pulled Pork Tacos with Cabbage Slaw and Wasabi Ginger Mayo- By Sara Lehman

Yield: 12-14 Tacos (can cut in half, depending on pork size)

Cook time: 8 hours in crockpot + 1-hour prep/cook time

1 Pork Shoulder (around 3-5 lbs)

7 Dried Prunes (rough chopped)

1/2 C San-J Hoisin Sauce

1/3 C San-J Shoyu Sauce

1/2 C Light Brown Sugar

1/4 Tsp Black Pepper

1 Tbsp Salt

1 Package Corn Tortillas

1/2 Tsp Wasabi Paste

1/4 Tsp Ginger Zested

2 Tbsp Organic Mayo

Purple Cabbage


Method: Take the pork shoulder and lightly wash it to get off any excess juice from the package. Chop prunes roughly and set aside. In a crockpot, place the pork in the center, and rub with light brown sugar. Combine all ingredients including prunes, and coat pork so it’s nice and covered. Cook 8 hours on medium. Once pork is done, gently shred pork shoulder using two forks. Let shredded pork sit in juices for 1 hour.

While pork sits, it’s time to fry the scallions and make the slaw. Chiffonade purple cabbage and chop scallions. Using a wok (or a saute pan) pour a shallow amount of oil into the bottom of the pan (vegetable oil or canola oil will work) once hot, fry the scallions so they are crispy and browned. Using a spider or heat safe slotted spoon, place fried scallions on a paper towel to let dry. Next, combine the wasabi paste with ginger and mayo. Whisk until smooth. Toast the tortillas over an open flame if desired, to add a nice charred flavor.

Serve pork in a tortilla, and top with cabbage shreds and fried scallions. Add a dollop of wasabi mayo.

Orange Coconut Chicken over Ginger Tamari Broccoli Rabe- By Sara Lehman

Yield: 8 Chicken Strips, Prep Time: 15 Minutes, Cook time: 30 Minutes

1 C shredded coconut

1C Panko Bread Crumbs

1/2 C Flour

1/4 Tsp Garlic Powder

TT Salt & Pepper

1/3 C Whole Milk

1 Egg (beaten)

1 Tsp San-J Orange Sauce

1 Package Chicken Breast Tenders

Broccoli Rabe

1 Bunch Broccoli Rabe

1 Tsp San-J Tamari

1 Pinch Garlic Powder

TT Ginger Zest

Method: Combine flour, coconut, salt, garlic powder, and pepper in a bowl. In a separate bowl, combine milk, egg, and orange sauce. Using the wet hand dry hand method, take the chicken strips and dip into the wet mixture, then the dry mixture. Coat well with the dry mixture.

Using 2 pans (1 for chicken and 1 for broccoli), pour 3 Tbsp Olive Oil into the chicken pan, and 1.5 Tbsp into the broccoli rabe pan. Chicken: Using medium to high heat, place the chicken strips in the pan and cook until browned on both sides, about 2-3 minutes on each side (3-4 minutes for thicker strips). Broccoli Rabe: In a pan, with 1.5 Tbsp Olive Oil, combine San-J Tamari, garlic powder, and sauteed broccoli rabe until the desired doneness. Once done, grate ginger over the broccoli rabe (I like ginger, so I use about 2 Tsp’s).

Once both the chicken and broccoli rabe are done, place broccoli rabe on platter and top with chicken strips. Use the San-J Orange Sauce, and drizzle over the dish to lightly coat and add a touch more of tangy orange flavor. If you’re obsessed like I am, set yourself a side bowl of orange sauce for dipping!