Craving that rich, savory-sweet Japanese BBQ sauce flavor that perfectly coats grilled meats, sizzles on the pan, or adds depth to your favorite bowls? This homemade Japanese BBQ Sauce Recipe might just be better than the bottled kind. Crafted with fresh garlic, ginger, soy sauce, and mirin, it delivers a robust balance of umami, sweetness, and spice. With a touch of toasted sesame oil and red chili flakes, the flavor is layered, comforting, and addictive. Whether brushed over grilled chicken, drizzled on rice bowls, or used as a dipping sauce, this additive-free version offers a cleaner, more vibrant alternative to store-bought varieties, right from the first taste!

Japanese BBQ Sauce Recipe

0.0 from 0 votes

Servings

cup

Prep time

minutes

Total time

minutes

A flavorful, umami-rich Japanese BBQ Sauce made with soy sauce, mirin, garlic, ginger, and brown sugar. Thickened with a cornstarch slurry for a silky finish. Yields approx. ¾ cup and store for 2–3 weeks in the fridge.

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Ingredients to make the cornstarch slurry:

1 tsp Cornstarch
1 tbsp Cold Water
Ingredients to make the sauce:
½ cup Soy Sauce
¼ cup Mirin
2 tbsp Dry Sherry (Sub: Sake for authentic depth)
3 tbsp Brown Sugar
1 tbsp Honey
2 tsp Toasted Sesame Oil
4 cloves Garlic (minced)
1 piece Fresh Ginger (1-inch piece, minced)
½ tsp Ground White Pepper
¼ tsp Red Chili Flakes

Directions

In a small bowl, combine the cornstarch and cold water to make a slurry. Mix well and set aside.
In a saucepan, add all the remaining sauce ingredients—soy sauce, mirin, dry sherry, brown sugar, honey, toasted sesame oil, garlic, ginger, ground white pepper, and red chili flakes.
Whisk the mixture until the sugar is mostly dissolved.
Place the saucepan over medium heat and bring the sauce to a gentle simmer, stirring frequently.
Let it simmer for 5–7 minutes to allow the flavors to develop and the sauce to reduce slightly.
Stir in the prepared cornstarch slurry and continue to cook for 1–2 more minutes, until the sauce thickens to the desired consistency.
Remove from the heat and let the sauce cool. Strain for a smoother texture if preferred.
Use immediately, or transfer to a sterilized jar and refrigerate for up to 2–3 weeks.

Notes

This Japanese BBQ Sauce Recipe delivers bold, savory-sweet flavor with a smoky, umami-rich profile that’s perfect for dipping, grilling, and glazing.
Use with your stir-fries, grilled meats, or roasted veggies.
This version is thickened slightly with a cornstarch slurry for a luscious texture and can be adjusted easily for more heat or sweetness.