Yakiniku Sauce (Japanese BBQ Sauce)

May 14, 2014

Yakiniku Sauce (Japanese BBQ Sauce) - kvalifood.com

Yakiniku sauce is a Japanese dipping sauce for grilled meat. Soy sauce, mirin, sugar, grated apple, onion, garlic, ginger, and sesame are briefly heated and rested overnight. The fruit and onion break down during resting, mellowing the raw bite and creating a savory-sweet sauce with depth.

Makes ca. 200 ml

Ingredients

80 ml soy sauce
2 tbsp mirin
1 1/2 tbsp sugar
1/4 onion (ca. 60 g), finely grated with juice
1/2 apple (ca. 80 g), peeled, finely grated
2 cloves garlic, finely grated or pressed
1 tsp fresh ginger, finely grated
1 tbsp toasted white sesame seeds (half whole, half ground)
1 tsp toasted sesame oil
1/4 tsp ichimi togarashi (or chili flakes), to taste

Directions

Combine the soy sauce, mirin, sugar, grated onion with juice, grated apple, garlic, ginger, and chili in a small saucepan.
Bring to a boil over medium heat, stirring to dissolve the sugar.
As soon as it boils, remove from heat.
Stir in the sesame seeds (whole and ground).
Let cool to room temperature. Stir in the sesame oil.
Transfer to a clean jar. Refrigerate for at least a few hours before serving – overnight is better.

Notes

The sauce improves significantly after resting overnight. The grated onion and apple break down, the garlic mellows, and the flavors integrate.
Apple is most common. Asian pear (nashi) works equally well. Either should be grated finely so it dissolves into the sauce.
Grinding half the sesame seeds releases more oil and flavor; whole seeds add texture.
Without fruit, increase sugar to 2 1/2 tbsp to compensate.
Keeps 1-2 weeks refrigerated.
Serve in small individual dipping bowls alongside grilled meat and vegetables. Also works as a marinade, stir-fry sauce, or drizzled over rice bowls.