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Japanese BBQ Sauce

A light and refined Japanese BBQ sauce made in about 10 minutes using soy sauce, mirin, garlic, ginger, and brown sugar for a perfectly balanced umami glaze.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 16 tablespoon
Course: Condiment, Sauce
Cuisine: Japanese
Calories: 35
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1/2 cup soy sauce
  • 1/4 cup mirin sweet rice wine
  • 4 garlic cloves minced
  • 1 tablespoon grated ginger
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch optional, for thickening
  • 1 tablespoon water if using cornstarch

Equipment

  • Small saucepan
  • Whisk or wooden spoon
  • Measuring spoons and cups
  • Glass jar for storage
  • Fine mesh strainer (optional)

Method
 

  1. Pour the soy sauce and mirin into a small saucepan and stir over medium heat.
  2. Stir in the minced garlic and grated ginger and cook for 1 minute.
  3. Add the brown sugar and stir continuously until it dissolves, about 1 to 2 minutes.
  4. Pour in the rice vinegar and mix thoroughly.
  5. Whisk in the sesame oil until the sauce is glossy and combined.
  6. Bring the sauce to a gentle simmer over medium heat and let it bubble softly for 2 to 3 minutes without stirring.
  7. If desired, mix the cornstarch and water to form a slurry, whisk it into the simmering sauce, and cook for 1 to 2 minutes until thickened.
  8. Remove the saucepan from heat and let the sauce cool for 5 minutes, then strain through a fine mesh strainer if a smooth texture is preferred.

Notes

Store the sauce in a glass jar in the refrigerator for up to 7 days; stir well before each use and reserve a portion for serving to avoid cross-contamination.