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Yakiniku Sauce Recipe: How to Make Japanese Grilling Sauce

Name: Yakiniku Sauce Recipe: How to Make Japanese Grilling Sauce
Prep time: 2 min
Cook time: 5 min
Total time: 7 min
Yield: About ¼ cup
Cuisine: Japanese
Ingredients: 1 tablespoon sake; 1 tablespoon mirin; 1½ tablespoons *shoyu*; 1 garlic clove, grated; 1 teaspoon white sesame seeds (optional); *Ichimi togarashi* (Japanese red pepper flakes), to taste

Written by MasterClass

Last updated: May 29, 2025 • 1 min read

This Japanese-style barbecue sauce is the perfect marinade for grilling.

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What Is Yakiniku?

The word yakiniku means “grilled meat” in Japanese. The most popular kind of yakiniku in Japan consists of thin slices of beef grilled over coals or an electric grill, then dipped in yakiniku sauce. Yakiniku is commonly made on a tabletop grill in yakiniku restaurants or served as part of a donburi (rice bowl).

What Is Yakiniku Sauce?

Yakiniku sauce is a tare (glaze/dipping sauce) commonly served as a condiment or marinade for yakiniku, or Japanese grilled meat. Like all great kitchen condiments, individual recipes for tare vary, but they can be easily adjusted to suit the dish at hand. Add miso or shio koji for a sweet boost of umami or togarashi (or preferred spice powder) for heat. The most popular tare to serve with yakiniku is made with shoyu (soy sauce), mirin, garlic, and sesame seeds.

Japanese Yakiniku Sauce Recipe

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makes

About ¼ cup

prep time

2 min

total time

7 min

cook time

5 min

Ingredients

1 tablespoon sake
1 tablespoon mirin
1½ tablespoons shoyu
1 garlic clove, grated
1 teaspoon white sesame seeds (optional)
Ichimi togarashi (Japanese red pepper flakes), to taste

1
In a small saucepan over medium-high heat, bring sake and mirin to a boil.
2
Reduce heat to medium, and simmer until the alcohol has evaporated, about 2 minutes.
3
Transfer the sake and mirin mixture to a small heatproof bowl.
4
Add the shoyu, garlic, white sesame seeds, and ichimi togarashi, if using, and whisk to combine.
5
Serve as a dipping sauce for grilled meat.

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