Japanese BBQ Sauce
Japanese BBQ sauce, or "Yakiniku sauce," is a delicious blend of soy sauce, mirin, garlic, and sesame. With its savory-sweet flavor, it's perfect for grilling meats, vegetables, or even as a dipping sauce, adding a unique depth to your BBQ dishes.
Equipment
- Small saucepan
- Whisk or spoon
- Measuring spoons and cups
- Small bowl (for mixing the cornstarch slurry, if using)
Ingredients
- 1/2 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 1 tablespoon grated ginger
- 1 tablespoon minced garlic
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions
Combine the Ingredients
- Start by gathering all the ingredients in your saucepan. Add the soy sauce, mirin, rice vinegar, brown sugar, honey, grated ginger, minced garlic, and sesame oil. Stir them well to combine.
Bring the Sauce to a Simmer
- Turn your stove to medium heat and bring the mixture to a gentle simmer. Stir the sauce occasionally as it heats up. The sugar should dissolve completely, and the sauce will begin to thicken slightly as it cooks. This step usually takes about 5 minutes.
Make a Cornstarch Slurry (Optional)
- If you prefer a thicker sauce, make a cornstarch slurry by mixing the cornstarch and water in a small bowl. Slowly pour the slurry into the simmering sauce, stirring constantly to avoid any lumps. Let it simmer for another 2-3 minutes until it reaches your desired consistency.
Adjust the Flavor
- Taste the sauce and adjust if necessary. You can add more honey if you like it sweeter, or more soy sauce for saltiness. Depending on your preference, feel free to adjust the balance of flavors until it tastes just right.
Cool and Serve
- Once the sauce has thickened to your liking, remove it from the heat and let it cool slightly. You can serve it immediately with your BBQ meats, grilled vegetables, or even as a dipping sauce.
Notes
One of the things I love about this Japanese BBQ sauce is its versatility. It’s not just for grilling meat! Use it as a marinade for chicken, beef, or pork before cooking.
It also works wonders as a dipping sauce for tempura or even on a simple bowl of rice for an easy weeknight meal.
If you prefer a spicier version, try adding a dash of chili paste or crushed red pepper flakes during the simmering process.
Additionally, if you can’t find mirin in your local store, you can substitute it with a mix of 2 tablespoons of white wine and 1 tablespoon of sugar as a quick alternative.