How to Make Japanese BBQ Sauce

Japanese barbecue sauce, also known as tare, is a versatile condiment that can transform grilled meats and vegetables into delicious Japanese-style dishes. With a savory, slightly sweet, and umami-rich flavor profile, homemade Japanese BBQ sauce is simple to prepare and an essential component for making your own yakitori, teriyaki, and other Japanese grilled foods at home.

Introduction to Japanese BBQ Sauces

Japanese barbecue sauce is a catch-all term for the various savory sauces and glazes used to flavor grilled skewered meats (yakitori), vegetables, seafood, and other ingredients in Japanese cuisine.

Yakitori tare is the most common type of Japanese BBQ sauce. It features a balance of sweet and savory flavors, usually combining soy sauce, mirin, sake, and sugar. Teriyaki sauce is a type of tare sauce made with an even higher ratio of sugar to soy sauce for a glossy, sticky glaze. There are also tare sauces specific to certain regions in Japan, such as the miso-based sauces of Hokkaido.

While ready-made Japanese BBQ sauces can be purchased, homemade sauces taste far superior. The basic components—soy sauce, mirin, sake—can be adjusted to create customized sauces to match your tastes and ingredients. Making it at home also allows cooks to avoid additives like corn syrup found in many mass-produced Asian sauces.

Below are tips, recipes, and instructions for easily crafting flavorful homemade Japanese barbecue sauces to bring authentic yakitori flavors to your home grill or kitchen.

Key Ingredients in Japanese BBQ Sauces

Japanese tare sauces combine a few key ingredients to produce their characteristic umami, sweet, and salty profile. Here are the core components and what they contribute to the final sauce:

Soy Sauce

Soy sauce provides the primary savory flavor in Japanese BBQ sauces. Regular Japanese soy sauce (koikuchi shōyu) offers the best balance of saltiness, umami, and moderate sweetness for tare. Avoid very salty varieties like usukuchi shōyu. For those avoiding wheat, tamari is a gluten-free soy sauce substitute.

Mirin

Mirin is a sweet Japanese rice wine used extensively in cooking. It adds sweetness, depth of flavor, and sheen to tare sauces. Look for hon-mirin, which contains alcohol. If avoiding alcohol, swap in non-alcoholic mirin or a mixture of rice vinegar and sugar.

Sake

Sake contributes its own unique umami flavor and aroma to Japanese BBQ sauces. Any drinking-quality sake works fine. For non-alcoholic sauces, substitute rice vinegar or additional mirin.

Sugar

White granulated sugar balances and enhances the other savory flavors in the sauce. Brown sugar can also be used. Or for a rich caramel note, try muscovado or coconut palm sugar. The sugar ratio can be adjusted to preference.

Optional Ingredients

Other ingredients like ginger, garlic, sesame oil, ponzu, rice vinegar, dried mushrooms, miso paste, and citrus juices can also be added to tare sauces for extra layers of flavor.

Essential Equipment for Making Japanese BBQ Sauce

You don’t need any special tools for making Japanese BBQ sauce at home. Here is the basic equipment you’ll need:

• Small saucepan – For boiling and reducing the sauce ingredients.
• Whisk – To thoroughly blend ingredients as sauce simmers.
• Fine mesh strainer – To strain out aromatics and achieve a silky texture.
• Glass jar or container – For storing sauce; glass allows you to easily see the contents.
• Small bottles – For serving individual portions of sauce and basting.
• Brush – If using sauce as a glaze, a silicone basting brush helps evenly coat.
• Measuring cups & spoons – Precise measuring ensures proper flavor balancing.
• Kitchen scale – For most consistent measurements of smaller quantities.

Having the right basic kitchen tools on hand will make the process of crafting and using your homemade Japanese BBQ sauces much simpler.

Step-by-Step Instructions for Making Basic Japanese BBQ Sauce

Once you understand the core components, making homemade Japanese BBQ sauce is straightforward. Here is a step-by-step walkthrough for crafting a simple, tasty tare you can use right away:

Gather Ingredients

• 3/4 cup soy sauce
• 1/2 cup mirin
• 1/4 cup sake
• 1/3 cup sugar
• 1-inch knob ginger, peeled and sliced
• 4 garlic cloves, peeled and smashed
• 2 green onions, chopped

Make the Sauce

1. In a small saucepan, combine the soy sauce, mirin, sake, sugar, ginger, garlic, and green onions.
2. Bring the mixture to a boil over medium-high heat. Reduce heat and simmer for 5 minutes, stirring frequently with a whisk.
3. Remove the saucepan from heat. Use a fine mesh strainer to strain out the solids.
4. Transfer the strained sauce to a glass jar or container. Let cool completely before sealing. Sauces keeps refrigerated for up to 1 month.

Use the Sauce

• For basting: Use an oven-safe brush to coat proteins and vegetables before and during grilling or broiling.
• For dipping: Serve sauce in small dishes alongside yakitori or other grilled foods.
• For glazing: Bring sauce to a boil and reduce to a syrupy texture. Brush over foods in the last few minutes of cooking.
• For marinating: Mix sauce with boneless meats in a Ziploc bag. Refrigerate 1-8 hours before cooking. Discard used marinade.

And that’s it! With this easy recipe, you can quickly make a versatile Japanese BBQ sauce to amplify the flavor of all kinds of grilled foods. Tweak ingredient ratios to suit your tastes.

Creating Flavor Variations of Japanese BBQ Sauce

While the standard tare recipe makes a great tableside dipping sauce, you can also expand your repertoire with different regional and seasonal variations. Here are some easy ways to put unique spins on your homemade Japanese BBQ sauces:

Citrus Tare

• Add the zest and juice of 1 lemon, lime, or yuzu. Brightens flavor.

Ginger Scallion Tare

• Use a 2-inch knob of ginger and 4 chopped scallions for extra punch.

Spicy Tare

• Stir in a minced chili pepper or sambal oelek for heat.

Miso Tare

• Whisk in up to 1/4 cup red or white miso paste for rich umami.

Ponzu Tare

• Use ponzu instead of (or along with) soy sauce. Provides tangy citrus notes.

Teriyaki Tare

• Increase sugar to equal soy sauce for thicker, sweeter glaze consistency.

Yuzu Kosho Tare

• Mix in 1-2 teaspoons of yuzu kosho (Japanese chili paste). Adds bright spice.

Sesame Tare

• Toast 2 tablespoons sesame seeds. Blend into finished tare. Provides nutty crunch.

Mushroom Tare

• Simmer dried mushrooms like shiitake in the sauce for earthy flavors.

Mix and match different additions like fresh herbs, toasted nuts, spices, fruit juices, and more to create your own signature Japanese BBQ sauces.

Best Proteins and Vegetables for Japanese BBQ Sauces

Homemade tare can be used to add flavor to all kinds of ingredients. Try using it to enhance these proteins, seafood, and vegetables:

Proteins

• Chicken – Thighs, legs, wings, skinless breasts
• Pork – Shoulder steaks, ribs, loin chops, belly
• Beef – Flank steak, skirt steak, tri-tip, tenderloin
• Lamb – Chops, leg slices
• Turkey – Wings, thighs, cutlets
• Quail
• Duck

Seafood

• Salmon
• Sturgeon
• Trout
• Squid
• Scallops
• Shrimp
• Oysters

Vegetables

• Onions
• Zucchini
• Eggplant
• Mushrooms
• Asparagus
• Cherry tomatoes
• Sweet potatoes
• Corn
• Brussels sprouts
• Tofu

Mix and match different ingredients for varied flavors and textures when making yakitori, teriyaki bowls, or plated grilled dishes. Brush sauce on meats and veggies directly on the grill or in the oven.

Serving and Storing Leftover Japanese BBQ Sauce

To enjoy your homemade Japanese BBQ sauce whenever you crave it:

• Transfer cooled sauce to a glass bottle or jar for easy access.
• Store sealed sauce in the refrigerator for up to 1 month.
• Warm back up to room temperature or gently reheat when ready to use again.
• Pour into a small bowl or ramekins for dipping at the table.
• Divide among small squeeze bottles for basting meats on the grill.
• Freeze extra sauce in an ice cube tray, then transfer cubes to a freezer bag. Defrost as needed.

With the right storage methods, you can keep your homemade tare on hand to create crave-worthy Japanese barbecue cuisine anytime.

FAQs About Making Japanese BBQ Sauce

Here are answers to some common questions about preparing homemade Japanese BBQ sauces:

What is the difference between yakitori and teriyaki sauce?

• Yakitori sauce has a more balanced flavor with equal parts sweet and salty. Teriyaki has a higher ratio of sugar for a thicker, sweeter glaze-like consistency.

Can I use sake substitutes like rice vinegar in the sauce?

• Yes, rice vinegar makes a good non-alcoholic substitute for sake, as does using additional mirin. Both provide the desired sweet-tart flavor profile.

How spicy should the sauce be?

• Spice level is personal preference. For mild heat, add just a pinch of red pepper flakes. For more kick, incorporate chopped chili peppers or sambal to taste.

What’s the best way to thicken the sauce if needed?

• Simmer the sauce uncovered for longer to reduce excess moisture. Or make a cornstarch slurry and whisk into the simmering sauce until desired thickness is reached.

Can I prepare a large batch of the sauce in advance?

• Yes, you can easily double or triple the sauce recipe. Store in the refrigerator for up to one month or freeze for longer duration.

Is it possible to make the sauce gluten-free?

• Yes, substitute tamari for the soy sauce and ensure all other ingredients, like mirin, are gluten-free certified.

How long does homemade sauce last in the fridge?

• Properly stored in a sealed container, homemade Japanese BBQ sauce keeps fresh in the refrigerator for up to 1 month.

Tips for Making the Perfect Homemade Japanese BBQ Sauce

• Sample the sauce as it simmers. This allows you to adjust ingredient ratios to perfectly suit your palate.
• Work quickly when straining to keep aromatics submerged and infusing flavor.
• Stir sauce frequently to prevent scorching and evenly incorporate sweetness.
• Choose very fresh ginger and garlic for the brightest flavors.
• Let sauce cool completely before bottling to prevent separation of ingredients.
• When reheating, do so gently and briefly to maintain nuanced flavors.
• Liberally baste proteins and veggies to allow sugars to properly caramelize.
• Balance salty, sweet, spicy, and umami flavors to create complex taste profiles.
• Infuse more flavors by incorporating dried mushrooms, kombu seaweed, ground sesame, miso, and other umami ingredients.

Mastering homemade Japanese BBQ sauce provides incredible flavor payoff for minimal effort. With an arsenal of tare recipes and proper storage, you can enjoy from-scratch Japanese barbecue creations anytime.

Conclusion

Homemade Japanese BBQ sauce is a quick and easy way to add authentic flavor to everyday grilling. With just a few pantry staples like soy sauce, mirin, sake, and sugar, you can whip up a tasty sauce that rivals store-bought versions. Boil, reduce, strain, and store—then brush on proteins and veggies before or during cooking for finger-licking results.

Add extra ingredients to put your own spin on traditional tare recipes. Citrus, spices, miso, ponzu, sesame, and other flavor boosters allow you to create customized sauces. Pair your homemade Japanese BBQ sauce with chicken, pork, salmon, shrimp and more. Or mix up regional varieties like teriyaki or yuzu kosho tare. With the right sauce, everyday barbecuing achieves restaurant-worthy Japanese flavors. Give homemade tare a try for craveable yakitori, teriyaki, and grilled dishes at home. Oishii!