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A slice of thinly grilled beef held by chopsticks being dipped into a small bowl of yakiniku sauce.
5 from 1 vote

Japanese BBQ Sauce (Yakiniku Tare) Recipe

This homemade Japanese BBQ Sauce is a sweet, savory, and umami-rich blend inspired by traditional yakiniku tare (焼肉のたれ), or grilled meat sauce. Use it as a marinade, glaze, or dipping sauce for grilled beef, pork, or chicken.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 8 servings (2 tbsps)
Calories: 62kcal
Chef: Jessica Randhawa

Ingredients

Instructions

  • Add the ingredients to a blender. Or a small food processor.
    A small countertop blender filled with soy sauce, sliced green onions, tomato paste, sugar, garlic, ginger, mirin, and sesame oil, ready to be blended.
  • Blend the ingredients. Blend on high until the mixture is smooth and the green onions are fully incorporated.
    A smooth, caramel colored sauce with visible flecks of green onion and garlic shown inside the blender, freshly blended and ready for cooking.
  • Simmer and thicken. Pour the blended mixture into a medium saucepan and set it over high heat. Bring the sauce to a boil, then immediately reduce the heat to low. Simmer the sauce gently for 10–15 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon. Keep in mind it will thicken a bit more as it cools.
    The blended sauce poured into a medium saucepan, simmering gently over low heat on a stovetop.
  • Garnish and Serve: Remove the sauce from heat and let it cool slightly. Garnish with white sesame seeds and sliced green onions, if desired.
    A rich, glossy sauce resting in a saucepan off heat, slightly thickened and cooling before serving.

Notes

Yield and servings: This recipe makes approximately 1 cup of sauce, or 8 (2 tablespoon) servings.
Storage: Allow the sauce to cool before transferring to an airtight container or glass jar in the refrigerator for up to one week or the freezer for up to 2 months (full disclosure: I have not tried freezing this sauce, so I can't guarantee its quality after thawing and reheating). Stir well before each use.
  • Food Safety Tip: If you've used the sauce as a marinade for raw meat, do not reuse it unless it's been cooked to a boil first.
 
Substitutions and Variations: 
  • Soy sauce: Tamari (gluten-free) or coconut aminos (gluten-free, sweeter, but lower in sodium).
  • Tomato paste: Grated Asian pear or apple (2–3 tablespoons), white or red miso (1–2 teaspoons), or ketchup (consider reducing the sugar slightly).
  • Granulated sugar: Brown sugar, honey, or maple syrup.
  • Mirin (Japanese cooking wine): 1 teaspoon rice vinegar + 1 teaspoon sugar, or dry sherry
  • Fresh ginger and garlic: Ground ginger (1/4 tsp), or ginger paste and garlic powder (1/4 teaspoon), garlic paste, or roasted garlic.
  • Toasted sesame oil: Regular sesame oil.
  • For a more authentic yakiniku no tare, swap the tomato paste for 2-3 tablespoons of grated apple or Asian pear or 1 teaspoon of miso paste (white miso is milder and sweeter; red miso is more robust).
  • Gluten-free: Use tamari or coconut aminos instead of soy sauce and double check that your mirin (or mirin alternative) is gluten-free.
Storage: Up to 1 week when stored in an airtight container or glass jar. Allow the sauce to cool completely before sealing.

Nutrition

Calories: 62kcal | Carbohydrates: 12g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 1196mg | Potassium: 162mg | Fiber: 0.5g | Sugar: 10g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
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