gluten free, dairy free, naturally sweetened
1 garlic clove
1/4 cup gluten free tamari
2 tablespoons white grape juice
2 tablespoons raw unfiltered honey
2 teaspoons sesame oil
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!
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.
Find it online: https://tastegoodfeelgood.com/yakiniku-sauce/