This sauce is originally named after the Japanese meal “Yakiniku” translating as “grilled meats.” It can be used in a variety of ways from a dipping sauce to a marinade. Traditionally, Yakiniku is cooked on a tabletop grill where thin sliced meats and vegtables are grilled and dipped in a sauce.
This recipe is a simplified rendition of the traditional sauce. There are many different versions out there. Ours uses honey and white grape juice instead of cane sugar and mirin (Japanese rice wine), and omits some extra additions. I found I like it simple and it hasn’t let me down.
We use the traditional Yakiniku table top grill when inviting friends but you can also use a skillet to grill and serve like any other meal. Serve your meat and vegetables with rice alone or add in kimchi and eat it all in a lettuce wrap. Alternatively, we’ve used it as a marinade for tempeh or tofu before frying or used in stir fry. I’m not sure you can go wrong, the meal just becomes a way to get more of this delicious sauce into your mouth. Choose your own adventure.
PrintSimple Yakiniku Sauce
gluten free, dairy free, naturally sweetened
- Prep Time: 8
- Cook Time: 3
- Total Time: 11 minutes
Ingredients
1 garlic clove
1/4 cup gluten free tamari
2 tablespoons white grape juice
2 tablespoons raw unfiltered honey
2 teaspoons sesame oil
Instructions
PREP Peel your garlic clove, then smash in a garlic press using a knife to scraped the minced garlic into a small pot. If you do not have a garlic press you can smash the clove with the flat side of your knife and then mince it by hand.
COMBINE add in all other ingredients and bring to a boil.
SIMMER Turn the heat down and let it simmer for 2-3 minutes.
READY Pour into individual dipping dishes for your grilled meats and vegetables. Enjoy!
Notes
SERVE This sauce can be used to dip thin sliced meats and vegetables, drizzled as a sauce, or as a marinade before grilling. A little goes a long ways when it comes to flavor.
MEAT When choosing meat to grill there are many different cuts of beef you can choose. The first step is choosing something with marbling for a good balance between fat and meat. Chicken and pork belly are also great options. The variety is always fun to have. The second step is freezing the meat. You will get the thinnest slices when you cut the meat in this state. After cutting put them on a plate to thaw out before grilling.
GARLIC In traditional Yakiniku sauce recipes the garlic pieces are taken out using a strainer. You can do this to create a smooth consistent liquid sauce or keep it in as we do to enjoy the extra texture.
KEEP You can make this ahead of time or keep it for leftovers. It stores nicely in an airtight container for about 5 days.