Name: Japanese Barbecue Sauce (Yakiniku Sōsu)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: about 1/3 cup (75 ml)
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)

Note from Ricardo

Japanese soy sauce (shoyu) is made from a combination of fermented soybeans and wheat. Its flavour is slightly sweeter and less salty than Chinese soy sauce, which is produced solely from processed soybeans. Shoyu is available in Asian grocery stores. We found it an essential ingredient in reproducing the sauce commonly served in Japanese barbecue restaurants (yakiniku). If not available, you can use whatever soy sauce you have on hand.

Once the sauce has been strained, the residue left in the sieve will form a paste. Do not discard the paste. It can be served as a condiment with grilled steak. It’s a real flavour bomb!

Japanese Barbecue Sauce (Yakiniku Sōsu)

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Preparation

Note from Ricardo

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