Japanese Barbecue Sauce (Yakiniku Sōsu)
This Japanese barbecue sauce is a great balance of salty, sweet and umami flavours. This personality-laden sauce pairs well with grilled meats, such as a strip loin steak. Made from soy sauce, mirin and sesame, it’ll tantalize your taste buds and feed your wanderlust.
Ingredients
- 2 tsp roasted sesame seeds
- ¼ cup (60 ml) Japanese soy sauce (shoyu) (see note)
- 2 tbsp sugar
- 1 tbsp (15 ml) mirin
- 2 tsp (10 ml) rice vinegar
- 2 tsp (10 ml) toasted sesame oil
- 1 garlic clove, finely grated
- 1 tsp fresh ginger, finely grated
- ½ tsp Korean chili powder (gochugaru)
Instructions
- In a mortar and pestle or coffee grinder, crush the sesame seeds.
- In a small pot off the heat, combine the crushed sesame seeds with the remaining ingredients. Bring to a boil over medium heat. Simmer for 3 minutes while stirring.
- Strain through a sieve placed over a bowl, pressing down with the back of a ladle (see note.) The sauce and the residue will keep for 3 days in separate airtight containers in the refrigerator.
This Japanese barbecue sauce is a great balance of salty, sweet and umami flavours. This personality-laden sauce pairs well with grilled meats, such as a strip loin steak. Made from soy sauce, mirin and sesame, it’ll tantalize your taste buds and feed your wanderlust.