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It’s easy to make a delicious homemade Japanese BBQ Sauce for grilled meats, shrimp, vegetables and more.
Make a delicious Japanese BBQ Sauce at home
It seems like Japanese BBQ Sauce is all the rage these days. It’s a nicely balanced, salty-sweet, syrupy sauce often used as a dip for meats, seafood, and vegetables, to drizzle on foods as a condiment, or even used as a marinade.
After recently buying (and loving) the Bachan’s brand of Japanese BBQ Sauce from our local Costco – we used up a seventeen-ounce bottle so quickly – Jack and I decided we needed to make our own copycat version at home. I think we’ve come close!
Why you’ll love this Japanese BBQ Sauce recipe
- It’s a versatile sauce with so many different uses – dipping, drizzling, and marinating. We made this delicious Grilled Shrimp recipe with our homemade Japanese BBQ Sauce.
- The flavor is fantastic – salty and sweet with umami flavors as well. This sauce complements so many different foods – not just Asian cuisine.
- You can make it at home for a fraction of the cost of buying a bottle at the store.
What is Umami?
Umami is recognized as one of five basic tastes – along with salty, sweet, sour and bitter. Umami is the “savory” taste in foods and sometimes described as “meaty” or “broth” flavors.
Key Ingredients & Substitutions
- Soy sauce – Start with a good quality soy sauce. (San-J Tamari is a good Japanese soy sauce with a mild flavor and a thicker texture than some Chinese soy sauce brands. This brand is also gluten-free.)
- Mirin – This is a Japanese cooking wine with a sweet rice taste and a slightly syrupy consistency. You can find it at most supermarkets in the Asian foods aisle. Or you can buy it online.
- Granulated sugar
- Toasted Sesame Oil – Another ingredient found in the Asian section of your supermarket – look specifically for the toasted (or roasted) sesame oil, as it has a more intense flavor than the non-toasted version.
- Fresh Ginger
- Garlic
- Scallions
- Tomato Paste
- Sea Salt (or coarse Kosher salt)
Special Tools Needed
- Small saucepan
- Whisk
- Blender or Immersion Blender
- Fine mesh strainer (or cheese cloth)
How do I make Japanese BBQ Sauce?
- Place all ingredients in a small sauce pan and whisk to combine.
- Simmer for 15 minutes.
- Blend until smooth.
- Strain to remove any solids from the sauce.
- Refrigerate until ready to use. Brush on shrimp or chicken, serve as a dipping sauce, or use as a marinade.
Chef’s Tip
Use a very fine mesh strainer to strain out all solids after simmering. Or, use two layers of cheesecloth over a strainer. With either option, use the back of a spoon to press the solids into the strainer.
Frequently Asked Questions
- Can I make Japanese BBQ Sauce ahead of time? Yes
- How do I store leftovers? Store refrigerated (in a covered jar or bottle) for up to four weeks.
Use this sauce to make this delicious Grilled Shrimp with Japanese BBQ Sauce!
See the RecipeYou might like these other Homemade Sauce recipes:
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Japanese BBQ Sauce
Use as a marinade or as a condiment on meat, fish, chicken, pork or vegetables.
Ingredients
1 cup + 2 tablespoons good quality soy sauce
3/4 cup Mirin
2/3 cup granulated sugar
4 teaspoons tomato paste
2 tablespoons fresh ginger, grated fine
4 teaspoons fresh garlic, minced fine
2 tablespoon rice vinegar
2 each whole scallions, cut into pieces
1 teaspoon sea salt
2 teaspoons sesame oil
Instructions
Place all ingredients into a small sauce pan and bring to a boil. Lower to a medium simmer uncovered for 15 minutes.
Use a blender or an immersion blender and puree for one minute.
Pour through a fine mesh strainer or cheese cloth, using the back of a teaspoon to press the solids into the bottom of the strainer. Discard solids.
Store refrigerated for up to four weeks.
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Great stuff. Super tasty with my wontons
Thanks James!
I should have read the ingredients label. It has 520 mg of sodium per Tbsp. The flavor is overwhelmingly salty. Generic soy sauce has 879 mg. Reduced sodium soy sauce has 570mg. Perhaps I will stay with that and a little honey in the future.
Sorry you were disappointed Joe – from your comment, our recipe still has less sodium than your reduced soy option?
Easy to prepare and so delicious
Thank you!
Any tips on the hot and spicy version? I know Bachans has red jalapeño paste, but a measurement is what I need for the 2 cup copycat version you gave us. Thank you, this is our most favorite bbq sauce Ever!!
Hi Signe – We haven’t tried the hot and spicy version ourselves. Sorry we can’t be more help!