Japanese BBQ Sauce
- Debney
- Sep 14
- 2 min read
This post may contain affiliate links.
Japanese BBQ Sauce is glossy, sweet-savory, and full of umami. Inspired by Japanese tare, this sauce is perfect for grilling, dipping, or drizzling. It’s similar in spirit to teriyaki but deeper, with aromatics like garlic, ginger, and green onion. This sauce is also great as a marinade or for drizzling, and it's delicious on meat, seafood, and even veggies.
Tare is a Japanese category of sauces used for grilling and ramen. This homemade version keeps the balance of soy, mirin, and sugar while adding garlic, ginger, sesame oil, and tomato paste for richness. It’s perfect for brushing on grilled meats, serving as a dip, or using as a finishing glaze.
This sauce simmers gently until glossy and reduced, then cools to deepen in flavor. Overnight rest is recommended so it clings beautifully to grilled meats. It stores well, so you can make a batch ahead and use it throughout the week.
WHAT YOU'LL NEED (scroll to full ingredient list)
DIRECTIONS
STEP 1: COMBINE
Whisk together soy sauce, mirin, brown sugar, tomato paste, vinegar, garlic, ginger, sesame oil, and green onion in a heavy-bottomed saucepan.
STEP 2: HEAT
Warm gently on low to medium-low for about 5 minutes, stirring, until the sugar dissolves.
NOTE: Avoid rushing this step to prevent scorching.
STEP 3: SIMMER
Bring to a gentle simmer and cook 10–12 minutes, stirring often, until flavors meld and the sauce is glossy and slightly reduced.
STEP 4: COOL
For best results, transfer to a jar and refrigerate overnight. This deepens the flavor and helps the sauce cling better to food.
If using immediately, cool quickly in an ice bath.
STORAGE
Keep refrigerated up to 7–10 days, or freeze up to 3 months.
INGREDIENTS
Makes about 2 cups
1.5 C low-sodium soy sauce
1 C mirin
3/4 C packed light brown sugar
3 TBSP tomato paste
3 TBSP rice vinegar
5 cloves garlic, minced
1.5 TBSP fresh ginger, grated
1.5 TBSP toasted sesame oil
3 green onions, finely chopped
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