GWキャンプ・BBQをもっと美味しく！タレ・ソース仕込み完全ガイド

Make your Golden Week camping and BBQ even more delicious! The complete guide to preparing marinades and sauces

🔥 Golden Week Camping & BBQ Special

Make Your Golden Week Camping & BBQ Even More Delicious!
Complete Guide to Preparing Sauces & Dressings

Garlic Sauce, Miso Sauce, Herb Sauce, Salsa, Coleslaw Dressing | Prepare the day before with CH-208

Handmade sauces and dressings are the key to making your Golden Week camping and BBQ even more delicious. Unlike store-bought varieties, these authentic sauces, rich in garlic, herbs, and spices, can be prepared the day before using the Happilaff CH-208. On the day, all you have to do is pour them over your meat and vegetables. Elevate your Golden Week outdoor gourmet experience with these 5 sauce and dressing recipes.

🧄 Recipe 1 | Garlic Soy Sauce (All-Purpose BBQ Sauce)

Mince and mix garlic and ginger all at once in the small bowl

Uses small bowlRefrigerate 5 daysAll-purpose sauce
Ingredients (approx. 300ml)
  • 6 cloves garlic
  • 1 knob ginger (20g)
  • 100ml soy sauce
  • 50ml mirin, 50ml sake
  • 2 tbsp sugar, 1 tbsp sesame oil, 1 tbsp white sesame seeds
  1. Mince garlic and ginger in the CH-208 small bowl (pulse 3 times).
  2. Add soy sauce, mirin, sake, and sugar, and mix for 10 seconds.
  3. Bring to a boil in a small pot to evaporate the alcohol.
  4. Cool, add sesame oil and white sesame seeds, then store in a jar.
💡 Tip for Use: This all-purpose sauce pairs well with beef, pork, chicken, vegetables, tofu, and seafood. Marinating meat in it overnight for BBQ deepens the flavor. It can be stored in the refrigerator for 5 days, so you can prepare it the day before camping and bring it with you.

🍜 Recipe 2 | Miso Butter Herb Sauce (for Vegetables & Seafood)

Evenly emulsify miso, butter, and herbs in the small bowl

Uses small bowlRefrigerate 3 daysFor vegetables & seafood
Ingredients (approx. 200ml)
  • 4 tbsp white miso
  • 30g butter (returned to room temperature)
  • 2 cloves garlic
  • 1 tsp each rosemary and thyme
  • 1 tbsp lemon juice, 2 tsp honey
  1. Mince garlic in the CH-208 small bowl (pulse 2 times).
  2. Add white miso, butter, herbs, lemon juice, and honey, and mix for 20 seconds.
  3. Once it becomes a uniform paste, store in a jar.
  4. Simply spread on vegetables and seafood and grill.
💡 Tip for Use: Spreading this on corn, potatoes, scallops, and shrimp, then wrapping in aluminum foil and grilling, is exquisite. The rich flavors of butter and miso infuse into the ingredients, significantly upgrading your camp cooking.

🌿 Recipe 3 | Basil × Parmesan Herb Sauce (for Chicken & Vegetables)

Process basil, cheese, and nuts into a paste all at once in the small bowl

Uses small bowlRefrigerate 3 daysAuthentic Genovese style
Ingredients (approx. 150ml)
  • 30g basil leaves
  • 30g Parmesan cheese
  • 20g pine nuts (or walnuts)
  • 1 clove garlic
  • 80ml olive oil, pinch of salt
  1. Add all ingredients to the CH-208 small bowl.
  2. Process for 30 seconds until a smooth paste forms.
  3. Store in a jar with a thin layer of olive oil on top.
💡 Tip for Use: Use as a marinade for chicken, a dip for vegetables, or a spread for bread. It can also be used as a pasta sauce while camping. Covering the surface with olive oil prevents oxidation and allows it to be stored in the refrigerator for 3 days.

🍅 Recipe 4 | Fresh Salsa (for Tacos & Chips)

Roughly mince tomatoes, onions, and cilantro in the small bowl

Uses small bowlRefrigerate 2 daysFor parties
Ingredients (approx. 300ml)
  • 2 tomatoes
  • 1/4 onion
  • 1 bunch cilantro (optional)
  • 1 green chili (optional)
  • 2 tbsp lemon juice, 1/2 tsp salt, pinch of cumin
  1. Roughly mince tomatoes and onions in the CH-208 small bowl (pulse 2 times).
  2. Add cilantro and green chili, then pulse once.
  3. Add lemon juice, salt, and cumin, and mix for 5 seconds to finish.
💡 Tip for Use: Simply serving this with tortilla chips, tacos, or grilled chicken will turn your BBQ into a Mexican party. Roughly mincing preserves the fresh texture, creating an authentic salsa that's a step above store-bought versions.

🥗 Recipe 5 | Coleslaw Dressing (Large Batch)

Shred cabbage in the large bowl, emulsify dressing in the small bowl

Utilizes dual bowlsRefrigerate 3 daysFor large groups
Ingredients (for 10 servings)
  • 1/2 head cabbage, 1 carrot (for coleslaw)
  • 6 tbsp mayonnaise, 3 tbsp vinegar
  • 2 tbsp sugar, pinch each of salt and pepper
  • 1/2 tsp celery seeds (optional)
  1. Shred cabbage and carrot in the CH-208 large bowl (using the slicing disc).
  2. Massage with salt, let sit for 10 minutes, then squeeze out excess water.
  3. Emulsify mayonnaise, vinegar, sugar, salt, pepper, and celery seeds in the small bowl for 20 seconds.
  4. Combine vegetables and dressing, then refrigerate.
💡 Tip for Use: Utilize the CH-210's dual bowls to simultaneously shred a large quantity of vegetables in the large bowl and emulsify the dressing in the small bowl. Make coleslaw for 10 people in 10 minutes. Can be used as a side dish for BBQ or as a sandwich filling.

🎒 Camping & BBQ Day-Before Prep Checklist

✅ Garlic Soy Sauce → Marinate meat and store in a zipper bag in the refrigerator
✅ Miso Butter Herb Sauce → Store in a jar and place in the cooler box
✅ Basil Herb Sauce → Store in a jar, seal with olive oil on top
✅ Fresh Salsa → Store in an airtight container and place in the cooler box
✅ Coleslaw → Store in an airtight container and place in the cooler box
✅ On the day, simply grill meat and vegetables and add the sauces!

❓ Frequently Asked Questions (FAQ)

Q1. How should I transport homemade sauces to camp?
Store them in airtight jars, containers, or zipper bags and keep them cool in a cooler box. While garlic soy sauce lasts relatively well after being boiled, sauces made with fresh herbs and vegetables are best consumed within 2 days. Make sure jars are tightly sealed to prevent leaks.
Q2. Can I bring the CH-208 to camp?
The CH-208 requires an electrical outlet, so it cannot be used at campsites without power. We recommend preparing your sauces and dressings at home with the CH-208 the day before and bringing the finished products to camp. If your campsite has power hookups, then it can be used.
Q3. What can I substitute for basil in the basil herb sauce if I don't have any?
You can substitute basil with parsley, shiso (perilla), spinach, or arugula. Using shiso will create a Japanese-style Genovese, which pairs excellently with BBQ wagyu or pork belly. If using frozen basil, be sure to squeeze out excess water thoroughly after thawing before use.

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