Yakiniku Sauce Recipe

Combine soy sauce, mirin, sake, water and granulated sugar in a small saucepan. Stir to dissolve the sugar before heating.

Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally, for about 3–4 minutes to meld flavors and slightly reduce the liquid.

While the base is warming, mince the garlic, grate the ginger, and thinly slice the green onions (use white and light green parts).

Add the minced garlic and grated ginger to the simmering sauce. Continue to simmer gently for 1–2 minutes to soften the raw edge of the aromatics and infuse the sauce.

Turn off the heat and stir in the sesame oil and toasted sesame seeds. Let the sauce cool slightly so the sesame oil aroma remains bright.

Stir in the rice vinegar and lemon juice off the heat. Taste the sauce and, if desired, add the chili paste (tobanjan) or red pepper flakes for heat. Start with the listed amount and adjust to taste.

If you prefer a slightly thicker, glossy yakiniku sauce, make a slurry by mixing the cornstarch with the cold water until smooth.

Return the saucepan to low heat and slowly whisk in the cornstarch slurry. Cook for 30–60 seconds, whisking constantly, until the sauce thickens to a coating consistency. Do not overcook — the sauce will thicken slightly more as it cools.

Remove from heat. Stir in the sliced green onion (reserve a little for garnish if desired). Allow the sauce to cool to room temperature before transferring to a clean jar. Refrigerate; the flavors continue to develop and the sauce will keep 1–2 weeks refrigerated.