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–+ servings

Homemade Yakiniku Sauce (Easy Japanese BBQ Sauce/Tare)

Prep Time5 minutes
Cook Time3 minutes
Total Time8 minutes
Author Yuto Omura
Servings 6 servings

Ingredients 
 

Spices

  • ½ tsp cayenne pepper powder
  • ½ tsp garlic powder
  • ⅛ tsp ground white pepper
  • ½ tsp ginger powder
  • ½ tsp onion powder

Instructions 

  • Add 2 tsp sugar and a splash of water to a small saucepan. Heat over medium, stirring until the sugar has dissolved. Stop stirring, and continue to heat the sugar until it turns amber. Avoid mixing, and swirl the pan occasionally for even coloring.
    melting sugar in a small pot on the stove top
  • Once the sugar has transformed into a deep amber syrup, pour in 3 tbsp mirin a little at a time and swirl the pan to distribute. The mixture will sputter aggressively as you add the mirin, so keep back and wear protective clothing when you do this.
    heating sugar and mirin in a pot on the stove top
  • Reduce the heat to medium-low and add 2 tbsp apple juice, 1 tsp ketchup, ½ tsp yellow miso paste (awase), ½ tsp Worcestershire sauce, and 1 pinch dashi granules to the pan. Stir continuously for 2-3 minutes, or until the miso is completely dissolved. Let it bubble gently for 3 minutes while stirring, then take the pan off the heat.
    yakiniku sauce simmering in a pot on the stove top
  • Add ½ tsp cayenne pepper powder, ½ tsp garlic powder, ⅛ tsp ground white pepper, ½ tsp ginger powder, ½ tsp onion powder, and mix.
    combining ingredients in a saucepan to make yakiniku sauce
  • Add 3 tbsp Japanese soy sauce (koikuchi shoyu), and ½ tbsp toasted sesame oil. Pinch ½ tbsp toasted white sesame seeds between your fingers, then sprinkle them into the sauce and mix well. Finally, stir in 1 tsp grated apple and then transfer to a serving bowl or clean airtight container for storage.
    yakiniku sauce in a saucepan on the stove top
  • Serve with your favorite grilled meats and vegetables. Enjoy!
    Homemade yakiniku sauce in a white bowl next to a plate of sliced raw beef, and a wire rack with grilled beef

Notes

Stop the caramel at deep amber. Look for strong toffee smell and the first faint wisps of smoke rising from the surface.
Add soy sauce off heat. Soy sauce contains over 300 volatile aroma compounds that heat can destroy within seconds. Stir it into the sauce after removing the pan from the stove.
Rest overnight before judging flavor. A freshly made batch tastes sharp and disjointed. After 8 to 12 hours in the refrigerator, the components diffuse and merge into a cohesive profile.
Refrigerate in an airtight container for up to 1 week.