This Bachan BBQ sauce recipe combines a harmonious blend of rich, savory, sweet, and aromatic flavors, perfect for elevating your grilled dishes.
The base of soy sauce and mirin offers a savory umami depth, while brown sugar adds a subtle sweetness to balance the flavors.
A touch of sesame oil enhances the sauce with a nutty, aromatic note, and rice vinegar provides a tangy contrast to the sweetness.
Fresh ginger and garlic infuse the sauce with a vibrant, zesty kick, while Dijon mustard and smoked paprika add complexity and depth.
In today’s blog post, I’ll share some of the best Bachan BBQ sauce recipe that will not only spice up your next barbecue but also leave your guests asking for more.
This Bachan BBQ Sauce Recipe is versatile, and you can tweak it according to your personal taste. Let’s dive into the details!
How To Prepare Bachan BBQ Sauce Recipe?
Recipe Overview:
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Course: Condiment / Sauce
Calories: 55
Cuisine: Japanese
Yield: About 2 cups of BBQ sauce
Kitchen Utensils
- Large saucepan
- Whisk
- Measuring cups and spoons
Ingredients
- 1/2 cup soy sauce
- 1/4 cup mirin (Japanese sweet rice wine)
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 1/4 cup rice vinegar
- 2 tbsp freshly grated ginger
- 2 cloves garlic, finely minced
- 1 tbsp ketchup
- 1 cup sake (Japanese rice wine)
- 1 tbsp cornstarch (optional, for thickening)
- 1 cup granulated sugar
- 1 tsp ground black pepper
Step-by-Step Instructions
Step 1: Combine Ingredients
In a saucepan, add the soy sauce, mirin, brown sugar, sesame oil, rice vinegar, grated ginger, minced garlic, ketchup, sake, granulated sugar, and ground black pepper.
Step 2: Heat the Sauce
Place the saucepan over medium heat and whisk the ingredients together. Allow the mixture to come to a simmer. Stir occasionally to ensure that the sugar dissolves and the ingredients are well combined.
Step 3: Optional Thickening
If you prefer a thicker BBQ sauce, mix the cornstarch with a tablespoon of cold water to create a slurry. Add the slurry to the sauce and continue simmering for an additional 3–5 minutes, stirring constantly, until the sauce thickens to your desired consistency.
Step 4: Cool and Store
Once the sauce has thickened (or reached your desired consistency), remove the saucepan from the heat. Let the BBQ sauce cool completely before transferring it into a clean jar or bottle for storage.
Special Notes
❖ Adjust the Spice Level: If you love a bit of heat, feel free to add more cayenne pepper or even some finely chopped jalapeños. On the other hand, if you want a milder sauce, simply omit the cayenne.
❖ Vegan-Friendly: This sauce can easily be made vegan if you substitute honey with maple syrup or agave nectar.
❖ Perfect for Grilling: Use this sauce to glaze meats, vegetables, or tofu while grilling. It’s perfect for basting or serving as a dipping sauce.
❖ Thickening the Sauce: If you prefer a thicker consistency, you can simmer the sauce longer or mix in a small amount of cornstarch dissolved in water to thicken it up.
Serving Suggestions
This Bachan BBQ sauce recipe is incredibly versatile and pairs well with a variety of dishes. Use it as a glaze for grilled chicken, ribs, or steak, or brush it onto vegetables like corn on the cob and bell peppers for a smoky, sweet kick.
It’s also perfect as a dipping sauce for crispy fries, onion rings, or even grilled tofu. For a fun twist, drizzle it over a burger or use it as a tangy topping for a veggie bowl. No matter how you serve it, this sauce will elevate any dish!
Storage & Make-Ahead
This Bachan BBQ sauce can be stored in an airtight container or jar in the refrigerator for up to 2 weeks. It’s great for making ahead, as the flavors continue to meld and improve over time.
Simply prepare the sauce in advance, let it cool, and store it in the fridge. When ready to use, give it a good stir, as it may thicken slightly upon cooling.
For longer storage, you can also freeze the sauce in small portions for up to 3 months.
Frequently Asked Questions (FAQs)
1. Can I substitute mirin in this recipe?
Yes, if you don’t have mirin, you can substitute it with a mixture of white wine and sugar (about 1 tablespoon of sugar for every 1/4 cup of wine). However, the flavor will be slightly different, as mirin has a unique sweet and tangy taste.
2. Is cornstarch necessary for this recipe?
No, cornstarch is optional. It’s used to thicken the sauce, but if you prefer a thinner consistency, you can skip it and simply simmer the sauce to reduce it to your desired thickness.
3. Can I use a different type of vinegar instead of rice vinegar?
While rice vinegar is ideal for this recipe due to its mild flavor, you can substitute it with apple cider vinegar or white vinegar. Keep in mind that the taste might vary slightly.
4. How can I make this sauce spicier?
If you like spicy BBQ sauce, you can add red pepper flakes, chili paste, or hot sauce to the mixture while cooking. Adjust the amount based on your preferred spice level.
5. How long does this BBQ sauce last in the fridge?
This homemade Bachan BBQ sauce will last for up to 2 weeks when stored in an airtight container in the refrigerator. Make sure to keep it tightly sealed to maintain freshness.
Conclusion
This Bachan BBQ sauce recipe is a flavorful and versatile addition to any grilling or cooking session. Its well-balanced combination of savory, sweet, tangy, and aromatic elements makes it an ideal marinade, glaze, or dipping sauce for meats, vegetables, and even tofu.
The unique blend of ingredients, from soy sauce and mirin to sesame oil and smoked paprika, ensures that every bite is packed with depth and character.
Whether you’re preparing a casual backyard barbecue or an elevated dinner, this BBQ sauce will bring an unforgettable taste to your dishes.
Experiment with the optional chili flakes for a bit of heat, and enjoy the dynamic flavors of this homemade, umami-rich sauce.
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Bachan BBQ Sauce Recipe
Equipment
- Large saucepan
- Whisk
- Measuring cups and spoons
Ingredients
- 1/2 cup soy sauce
- 1/4 cup mirin Japanese sweet rice wine
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 1/4 cup rice vinegar
- 2 tbsp freshly grated ginger
- 2 cloves garlic finely minced
- 1 tbsp ketchup
- 1 cup sake Japanese rice wine
- 1 tbsp cornstarch optional, for thickening
- 1 cup granulated sugar
- 1 tsp ground black pepper
Instructions
Step 1: Combine Ingredients
- In a saucepan, add the soy sauce, mirin, brown sugar, sesame oil, rice vinegar, grated ginger, minced garlic, ketchup, sake, granulated sugar, and ground black pepper.
Step 2: Heat the Sauce
- Place the saucepan over medium heat and whisk the ingredients together. Allow the mixture to come to a simmer. Stir occasionally to ensure that the sugar dissolves and the ingredients are well combined.
Step 3: Optional Thickening
- If you prefer a thicker BBQ sauce, mix the cornstarch with a tablespoon of cold water to create a slurry. Add the slurry to the sauce and continue simmering for an additional 3–5 minutes, stirring constantly, until the sauce thickens to your desired consistency.
Step 4: Cool and Store
- Once the sauce has thickened (or reached your desired consistency), remove the saucepan from the heat. Let the BBQ sauce cool completely before transferring it into a clean jar or bottle for storage.