Blender

Homemade Yakiniku Sauce (Japanese Grilled Meat Sauce)

  • Condiment

Whether you call it yakiniku sauce or Japanese BBQ sauce, our sweet, umami and addictive grilled meat sauce makes the perfect dip for everything from spare ribs to grilled wagyu to Korean ssam wraps.

  • Servings 3
  • Preparation
  • Cooking

Ingredients

  • 1/3 apple, peeled and removed seeds and cored
  • 1/2 onion, peeled
  • 2/3 carrot, peeled
  • 3 cloves of garlic
  • 1 1/3 pieces ginger
  • 2/3 cup soy sauce
  • 3 tbsp sugar
  • 3 tbsp cooking sake
  • 2 tbsp white miso
  • 2 tbsp sweetened sake
  • 1 tbsp vinegar
  • 1 tbsp oyster sauce
  • 2 tsp white sesame
  • Appropriate amount of chili powder

Directions

  • Place ingredients except white sesame and chili powder into the blender container and firmly secure the lid.
  • Turn the dial to start the blender and set the speed to “8” or “9”. Blend for 1 minute.
  • Transfer the contents to a storage container, add white sesame and chili powder, and refrigerate for more than one night.

Allowing it to sit for more than one night will help the flavors meld and become smoother.
Store the prepared sauce in the refrigerator and use it within 10 days.

A VERSATILE JAPANESE BARBECUE SAUCE

Yakiniku sauce balances sweet, nutty, gingery and unbelievably umami flavors like it isn’t even trying. It’s most iconically used as a dipping sauce for grilled meats like lean beef chuck and richly marbled Kobe beef. But it goes with literally any hot and charred protein, fresh off the grill. We’ve used it as an all purpose dip for grilled squid, shrimp, tofu and even grilled veggies. In a pinch, we’ve even used it as a dipping sauce for nabe (hotpot). And don’t get us started on delicious Korean lettuce wraps! The secret is in the blend of ingredients that range from garden fresh carrots, onions and apples – to powerful sauces like miso paste, oyster sauce and sake. Blending these ingredients is the first step.

HOW TO GET THE BEST TEXTURE

Load all of the sauce ingredients from the recipe card above (except the chili powder and sesame seeds) into the jar of your Tiger Edge blender – and blend for one minute. This quick spin expertly mixes these flavor forward ingredients together – and leaves you with an almost perfect yakiniku sauce. The final step is both the hardest and the easiest in the whole process of making homemade yakiniku sauce from scratch.

AN IMPORTANT TIP ON DEVELOPING THE BEST FLAVORS

While you can technically serve this grilled meat sauce as soon as it comes out of the blender, we recommend something a little different. Stick the blended sauce in a covered container in the fridge overnight. This wait time not only helps the flavors mature, it makes the sauce texture more smooth and silky overall. We know it’s tough to wait, but your taste buds will be handsomely rewarded for your patience!

Products used in this recipe

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