Recipe
Japanese Garlic Yakiniku Sauce
A glossy Japanese garlic yakiniku sauce made with soy, mirin, ginger, sesame and grated fruit, ready for dipping, marinating or glazing grilled food at home.
Ingredients
Method
5 mins prep8 mins cook13 mins total
Put the Japanese soy sauce, mirin, sake or water, brown sugar, garlic, ginger and grated apple or pear into a small saucepan.
Bring the mixture to a gentle simmer over medium-low heat, stirring until the sugar has fully dissolved.
Simmer for 5 minutes, stirring occasionally. Keep the heat gentle so the sauce does not boil hard or reduce too far.
Remove from the heat and stir in the rice vinegar, toasted sesame oil and toasted sesame seeds.
Cool for at least 10 minutes before serving as a dipping sauce, or transfer to a clean jar and refrigerate.
Notes
Dipping sauce: Serve with grilled beef, pork, chicken, mushrooms or aubergine.
Marinade: Use about 4 tbsp per 500g of meat and marinate for 30 minutes to 4 hours.
Glaze: Brush onto grilled or air-fried food during the final 2–3 minutes, as the sugar can burn.
Always discard marinade that has touched raw meat, unless it is boiled thoroughly before serving.
The grated apple or pear adds gentle sweetness and helps round out the soy and garlic.
Replace the sake with water if preferred.
Add ½ tsp chilli flakes or shichimi togarashi for a spicy version.
For a thicker glaze, simmer for an extra 2–3 minutes.
Use tamari instead of soy sauce if you need a gluten-free version, checking the other ingredients too.
Keep refrigerated in a clean, sealed jar for up to 5 days. Shake or stir before using.
About this recipe
This glossy Japanese-style yakiniku sauce balances salty soy sauce with sweet mirin, brown sugar and grated apple. Garlic, ginger, rice vinegar and toasted sesame add depth without making the sauce heavy.
Simmer it gently until the sugar dissolves, then cool before using it as a dip, a short marinade or a final glaze for grilled meat, vegetables or mushrooms. Keep the heat low when glazing because the sweet sauce can catch quickly. Its concentrated flavour means a little goes a long way, whether served at the table or brushed over food.
