Get ready to ignite your taste buds with these 20 mouthwatering Japanese barbecue sauce recipes! From classic teriyaki glazed chicken skewers to innovative Korean-Japanese fusion BBQ beef short ribs, we’ve got you covered. Whether you’re a seasoned grill master or just looking to spice up your meal routine, these irresistible sauces will elevate your cooking game.
From sweet and savory glazes for grilled meats like salmon and pork belly bites, to tangy marinades for vegetables like eggplant and zucchini, there’s something for every palate and preference. So why settle for boring old barbecue sauce when you can try one of these 20 flavorful Japanese BBQ sauces? Read on to discover the perfect recipe to add some excitement to your next cookout or family dinner!
Teriyaki Glazed Chicken Skewers with Homemade Japanese BBQ Sauce
Elevate your outdoor gatherings with these sweet and savory Teriyaki Glazed Chicken Skewers, smothered in a rich and tangy homemade Japanese BBQ sauce. Perfect for summer cookouts or quick weeknight meals!
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
– 1/4 cup soy sauce
– 1/4 cup honey
– 2 tbsp rice vinegar
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1/4 cup water
– Japanese BBQ Sauce (recipe below)
– Bamboo skewers, soaked in water for 30 minutes
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together soy sauce, honey, rice vinegar, vegetable oil, garlic, and ginger.
3. Add chicken pieces and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
4. Thread chicken onto skewers, leaving a small space between each piece.
5. Brush with Japanese BBQ Sauce during last 10 minutes of grilling.
6. Cook for 8-10 minutes per side, or until chicken is cooked through.
Homemade Japanese BBQ Sauce:
– 1 cup ketchup
– 1/2 cup soy sauce
– 2 tbsp rice vinegar
– 2 tbsp honey
– 1 tsp grated ginger
Mix all ingredients in a bowl until smooth. Refrigerate for at least 30 minutes to allow flavors to meld.
Grilled Salmon with Sweet and Savory Japanese Barbecue Glaze
Elevate your grilled salmon game with this sweet and savory glaze, inspired by the flavors of Japan.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup soy sauce
– 1/4 cup sake (or dry white wine)
– 1/4 cup brown sugar
– 2 tbsp mirin (sweet Japanese cooking sake)
– 2 tbsp rice vinegar
– 1 tsp grated ginger
– 1 tsp sesame oil
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together soy sauce, sake, brown sugar, mirin, rice vinegar, ginger, and sesame oil.
3. Brush the glaze onto both sides of the salmon fillets.
4. Grill the salmon for 4-5 minutes per side, or until cooked through.
5. Serve immediately.
Cooking Time: 8-10 minutes
Beef Bulgogi Tacos with Spicy Japanese BBQ Drizzle
Experience the bold flavors of Korea and Japan combined in this unique taco recipe. Thinly sliced beef, marinated in a sweet and spicy bulgogi sauce, is served in a crispy taco shell with crunchy kimchi slaw and a drizzle of spicy Japanese BBQ sauce.
Ingredients:
– 1 lb beef (sirloin or ribeye), thinly sliced
– 1/2 cup soy sauce
– 1/4 cup Korean chili flakes (gochugaru)
– 2 tbsp brown sugar
– 2 tbsp rice vinegar
– 2 tbsp vegetable oil
– 8-10 taco shells
– Kimchi slaw (store-bought or homemade)
– Spicy Japanese BBQ Drizzle (recipe below)
Spicy Japanese BBQ Drizzle:
– 1/4 cup gochujang
– 2 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tsp grated ginger
– 1 tsp sesame oil
Instructions:
1. Marinate beef in bulgogi mixture for at least 30 minutes.
2. Grill or pan-fry beef until cooked through, about 3-4 minutes per side.
3. Assemble tacos with beef, kimchi slaw, and Spicy Japanese BBQ Drizzle.
4. Cook time: 10-12 minutes.
Cooking Time: 10-12 minutes
Yakitori Chicken Thighs with Charred Scallion and BBQ Sauce
This recipe combines the bold flavors of Japanese yakitori with sweet and tangy BBQ sauce, all wrapped up in a deliciously charred scallion package. Perfect for a quick weeknight dinner or a crowd-pleasing appetizer.
Ingredients:
– 4 boneless, skinless chicken thighs
– 1/4 cup soy sauce
– 2 tablespoons sake (or dry white wine)
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 scallion, cut into 1-inch pieces
– 2 tablespoons vegetable oil
– 1/4 cup BBQ sauce
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together soy sauce, sake, brown sugar, and garlic.
3. Add chicken thighs to the marinade, turning to coat. Let sit for at least 30 minutes.
4. Grill scallion pieces until charred, about 5-7 minutes per side.
5. Grill chicken thighs for 5-7 minutes per side, or until cooked through.
6. Brush with BBQ sauce during the last minute of grilling.
7. Serve chicken with charred scallions and additional BBQ sauce on the side.
Cooking Time: 20-25 minutes
Pork Belly Bites with Sticky Japanese Barbecue Coating
Transform pork belly into crispy bites coated with a sweet and sticky Japanese-inspired barbecue sauce. Perfect for a quick snack or appetizer.
Ingredients:
– 1 pound pork belly, cut into 1-inch cubes
– 1/4 cup granulated sugar
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 2 tablespoons honey
– 1 tablespoon grated ginger
– 1 teaspoon sesame oil
– 1/4 teaspoon red pepper flakes (optional)
– Vegetable oil for frying
Instructions:
1. In a large bowl, whisk together sugar, soy sauce, rice vinegar, honey, ginger, and sesame oil.
2. Add the pork belly cubes to the marinade and mix well to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat the oil in a deep frying pan or a deep fryer to 350°F (175°C).
4. Remove the pork belly from the marinade, letting any excess liquid drip off. Fry the pork belly cubes in batches until crispy and golden brown, about 5-7 minutes per batch.
5. Drain the bites on paper towels and toss with sticky Japanese barbecue coating (see below).
Sticky Japanese Barbecue Coating:
Mix together equal parts soy sauce, rice vinegar, and honey. Add grated ginger to taste.
Grilled Eggplant with Miso-Infused Japanese BBQ Marinade
Elevate your summer grilling game with this unique and flavorful recipe that combines the sweetness of eggplant with the savory goodness of miso-infused Japanese BBQ. This dish is perfect for a light and refreshing meal or as a side to accompany your favorite grilled meats.
Ingredients:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 1/4 cup miso paste
– 1/4 cup soy sauce
– 1/4 cup sake (or dry white wine)
– 2 tablespoons brown sugar
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. In a blender or food processor, combine miso paste, soy sauce, sake, brown sugar, rice vinegar, sesame oil, and ginger. Blend until smooth.
2. Place eggplant slices in a shallow dish. Pour marinade over the eggplant, making sure each slice is coated.
3. Let marinate for at least 30 minutes or up to several hours in the refrigerator.
4. Preheat grill to medium-high heat. Remove eggplant from marinade, letting excess liquid drip off.
5. Grill eggplant slices for 2-3 minutes per side, or until tender and slightly charred.
6. Serve immediately.
Cooking Time: 10-15 minutes
Japanese BBQ Ribs with Honey and Garlic Glaze
Experience the sweet and savory fusion of Japanese flavors with this mouthwatering dish! Fall-off-the-bone tender ribs smothered in a sticky honey and garlic glaze.
Ingredients:
– 2 pounds pork ribs
– 1/4 cup soy sauce
– 1/4 cup sake (or dry white wine)
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 2 tablespoons honey
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– Salt and pepper to taste
Instructions:
1. Preheat grill or oven to medium-high heat.
2. In a large bowl, whisk together soy sauce, sake, brown sugar, garlic, and sesame oil. Add ribs and marinate for at least 30 minutes.
3. Remove ribs from marinade and grill or bake for 20-25 minutes per side, or until tender.
4. Meanwhile, combine honey, rice vinegar, and salt in a small bowl.
5. Brush the glaze onto ribs during the last 10 minutes of cooking.
6. Serve immediately and enjoy!
Cooking Time: 45-50 minutes
Skirt Steak with Smoky Japanese Barbecue Rub
Experience the bold flavors of Japan’s yakitori tradition with this easy-to-make skirt steak recipe, infused with a smoky barbecue rub.
Ingredients:
– 1.5 lbs skirt steak
– 2 tbsp Smoky Japanese Barbecue Rub (see below)
– 1 tsp sesame oil
– 1 tsp soy sauce
– 1 tsp sake or dry white wine
Smoky Japanese Barbecue Rub:
– 2 tbsp brown sugar
– 2 tbsp smoked paprika
– 1 tbsp grated ginger
– 1 tbsp garlic powder
– 1 tsp sesame seeds
– Salt and black pepper, to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together sesame oil, soy sauce, and sake.
3. Brush the marinade on both sides of the skirt steak.
4. Sprinkle the Smoky Japanese Barbecue Rub evenly over the steak, making sure it’s fully coated.
5. Grill the steak for 4-5 minutes per side, or until it reaches your desired level of doneness.
6. Let the steak rest for 5 minutes before slicing and serving.
Cooking Time: 10-12 minutes
Grilled Shrimp Skewers with Citrusy Japanese BBQ Dip
Elevate your summer gatherings with this flavorful and easy-to-make appetizer. Succulent shrimp skewers smothered in a zesty citrus sauce, served alongside a creamy Japanese-inspired BBQ dip.
Ingredients:
For the Grilled Shrimp Skewers:
– 1 pound large shrimp, peeled and deveined
– 1/4 cup soy sauce
– 2 tablespoons honey
– 2 tablespoons rice vinegar
– 2 cloves garlic, minced
– 1 tablespoon sesame oil
– 10 bamboo skewers
For the Citrusy Japanese BBQ Dip:
– 1 cup mayonnaise
– 1/2 cup plain Greek yogurt
– 2 tablespoons soy sauce
– 1 tablespoon honey
– 1 tablespoon freshly squeezed lime juice
– 1 teaspoon grated ginger
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together soy sauce, honey, rice vinegar, garlic, and sesame oil. Add shrimp and marinate for at least 30 minutes.
3. Thread shrimp onto skewers, leaving a small space between each piece.
4. Grill skewers for 2-3 minutes per side, or until pink and cooked through.
5. In a separate bowl, mix together dip ingredients. Serve chilled.
6. Serve grilled shrimp skewers with citrusy Japanese BBQ dip alongside.
Cooking Time: 10-12 minutes
Tofu Steaks with Umami-Packed Japanese Barbecue Glaze
Elevate your plant-based game with these tender and flavorful tofu steaks smothered in a rich, umami-packed Japanese barbecue glaze. Perfect for a quick weeknight dinner or as a show-stopping main course.
Ingredients:
– 1 block of extra-firm tofu, drained and cut into 4 equal pieces
– 2 tbsp soy sauce
– 2 tbsp sake (or dry white wine)
– 2 tbsp mirin
– 2 tbsp brown sugar
– 2 tsp rice vinegar
– 1 tsp grated ginger
– 1/4 cup vegetable oil
– 2 cloves garlic, minced
– 1/4 cup green onions, thinly sliced
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. In a blender or food processor, combine soy sauce, sake, mirin, brown sugar, rice vinegar, and ginger; blend until smooth.
3. Coat the tofu pieces with vegetable oil, then brush on both sides with the glaze.
4. Grill the tofu for 3-4 minutes per side, or until golden brown and slightly charred.
5. Garnish with green onions and serve immediately.
Cooking Time: 12-15 minutes
Spicy Chicken Wings with Japanese BBQ and Sesame Seeds
Elevate your wing game with this bold fusion of flavors, blending spicy heat from Korean chili flakes (gochugaru) with the richness of sesame seeds and savory notes of Japanese soy sauce. Get ready to devour!
Ingredients:
– 2 lbs chicken wings
– 1/4 cup gochugaru (Korean chili flakes)
– 2 tbsp Japanese soy sauce
– 2 tbsp honey
– 1 tsp grated ginger
– 1/4 cup sesame seeds
– 2 cloves garlic, minced
– 1/4 cup rice vinegar
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together gochugaru, soy sauce, honey, grated ginger, garlic, and rice vinegar.
3. Add the chicken wings to the marinade; toss to coat evenly.
4. Line a baking sheet with aluminum foil or parchment paper. Arrange the marinated wings on it in a single layer.
5. Bake for 30-35 minutes or until cooked through, flipping halfway.
6. Sprinkle sesame seeds over the wings during the last 10 minutes of cooking.
7. Remove from oven and toss to coat evenly with sesame seeds.
Cooking Time: 30-35 minutes
Grilled Corn on the Cob with Japanese Barbecue Butter
Elevate your summer barbecues with this sweet and savory twist on classic grilled corn.
Ingredients:
– 4-6 ears of corn, husked and silked
– 1/2 cup (1 stick) unsalted butter, softened
– 2 tablespoons soy sauce
– 2 tablespoons sake or dry white wine
– 1 tablespoon honey
– 1 teaspoon grated ginger
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together softened butter, soy sauce, sake or white wine, honey, and grated ginger until smooth.
3. Brush the Japanese Barbecue Butter mixture evenly onto each ear of corn.
4. Place the corn on the cob on the grill and cook for 10-12 minutes, turning every 2-3 minutes, until lightly charred and tender.
5. Season with salt and pepper to taste.
6. Serve hot, slathered in additional butter if desired.
Cooking Time: 10-12 minutes
Lamb Chops with Ginger-Soy Japanese BBQ Marinade
Elevate your lamb chops game with this bold and savory marinade, inspired by the flavors of Japan. This recipe is perfect for a quick dinner or impressive gathering.
Ingredients:
– 1 pound lamb chops
– 1/2 cup soy sauce
– 1/4 cup sake (or dry white wine)
– 2 tablespoons grated fresh ginger
– 2 cloves garlic, minced
– 1 tablespoon brown sugar
– 1 teaspoon sesame oil
– 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. In a blender or food processor, combine soy sauce, sake, ginger, garlic, and brown sugar. Blend until smooth.
2. Place the lamb chops in a large zip-top plastic bag or shallow dish. Pour the marinade over the lamb, turning to coat evenly.
3. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 30 minutes or up to 4 hours.
4. Preheat grill or broiler. Remove lamb from marinade, letting any excess liquid drip off. Cook lamb chops to desired doneness (medium-rare: 4-5 minutes per side).
5. Brush with sesame oil during the last minute of cooking. Serve immediately.
Cooking Time: 8-12 minutes
Vegetable Stir-Fry with Japanese Barbecue Sauce Drizzle
Get ready to savor the flavors of Japan with this easy-to-make vegetable stir-fry, elevated by a drizzle of rich and savory Japanese barbecue sauce.
Ingredients:
– 1 tablespoon vegetable oil
– 1 cup mixed vegetables (bell peppers, carrots, broccoli, snap peas)
– 2 cloves garlic, minced
– 1/4 teaspoon grated ginger
– Salt and pepper to taste
– 2 tablespoons Japanese barbecue sauce
– Fresh cilantro or scallions for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the mixed vegetables, garlic, and ginger. Cook, stirring occasionally, until the vegetables are tender-crisp, about 4-5 minutes.
3. Season with salt and pepper to taste.
4. Drizzle the Japanese barbecue sauce over the stir-fry and toss to coat.
5. Garnish with cilantro or scallions, if desired.
6. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Grilled Pineapple with Caramelized Japanese BBQ Glaze
Elevate your outdoor cooking game with this unique fusion of flavors, featuring caramelized Japanese BBQ glaze on a perfectly grilled pineapple.
Ingredients:
– 1 ripe pineapple, cut into wedges
– 1/4 cup brown sugar
– 2 tablespoons soy sauce
– 2 tablespoons sake (or dry white wine)
– 2 tablespoons rice vinegar
– 1 tablespoon grated ginger
– 1 teaspoon sesame oil
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together brown sugar, soy sauce, sake, rice vinegar, and grated ginger until smooth.
3. Brush the glaze onto both sides of the pineapple wedges.
4. Grill the pineapple for 2-3 minutes per side, or until caramelized and slightly charred.
5. Remove from heat and drizzle with sesame oil. Season with salt and pepper to taste.
6. Serve warm, garnished with toasted sesame seeds and chopped green onions if desired.
Cooking Time: 8-10 minutes
Japanese BBQ Meatballs with Green Onion Garnish
Elevate your BBQ game with these sweet and savory Japanese-inspired meatballs, perfectly balanced by a pungent green onion garnish.
Ingredients:
– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1/4 cup soy sauce
– 2 tbsp sake (or dry white wine)
– 2 tbsp mirin (sweet Japanese cooking sake)
– 1 tsp grated ginger
– 1 tsp sesame oil
– Salt and pepper, to taste
– Green onions, thinly sliced
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine ground beef, breadcrumbs, soy sauce, sake, mirin, ginger, sesame oil, salt, and pepper. Mix well with your hands until just combined.
3. Form into meatballs, about 1 1/2 inches in diameter. Place on a baking sheet lined with parchment paper.
4. Bake for 18-20 minutes or until cooked through.
5. Meanwhile, prepare the green onion garnish by mixing sliced green onions with 1 tbsp soy sauce and 1 tsp sesame oil.
6. Serve meatballs hot, topped with the pungent green onion mixture.
Cooking Time: 18-20 minutes
Seared Scallops with Mirin-Enhanced Japanese BBQ Sauce
Elevate your seafood game with this Asian-inspired dish, featuring tender seared scallops smothered in a sweet and savory mirin-enhanced Japanese BBQ sauce.
Ingredients:
– 12 large scallops
– 1/4 cup mirin (sweet Japanese cooking wine)
– 1/4 cup soy sauce
– 2 tablespoons sake (Japanese rice wine)
– 2 tablespoons brown sugar
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes (optional, for some heat)
– Vegetable oil or clarified butter for searing
Instructions:
1. Preheat a skillet over medium-high heat.
2. Pat scallops dry with paper towels and season with salt.
3. Sear scallops for 2-3 minutes per side, or until golden brown and cooked through.
4. In a small saucepan, combine mirin, soy sauce, sake, brown sugar, rice vinegar, ginger, and red pepper flakes (if using). Bring to a simmer over medium heat.
5. Reduce the sauce by half, stirring occasionally, until thickened slightly.
6. Serve scallops with the warm Japanese BBQ sauce spooned over top.
Cooking Time: 12-15 minutes
Grilled Portobello Mushrooms with Japanese Barbecue Dressing
Elevate your grilling game with this savory and umami-packed recipe that combines the earthy flavor of portobello mushrooms with the sweet and tangy notes of Japanese barbecue dressing.
Ingredients:
– 4 large portobello mushrooms, stems removed
– 1/2 cup Japanese barbecue dressing (homemade or store-bought)
– 2 tablespoons soy sauce
– 1 tablespoon honey
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together Japanese barbecue dressing, soy sauce, honey, ginger, and red pepper flakes (if using).
3. Brush both sides of the mushrooms with the dressing mixture.
4. Grill the mushrooms for 3-4 minutes per side, or until tender and slightly charred.
5. Serve immediately, garnished with chopped green onions and sesame seeds if desired.
Cooking Time: 12-16 minutes
Korean-Japanese Fusion BBQ Beef Short Ribs
Experience the bold flavors of Korea and Japan in this mouthwatering fusion dish, where tender short ribs are slow-cooked to perfection in a sweet and spicy BBQ sauce.
Ingredients:
– 2 pounds beef short ribs
– 1/4 cup Gochujang (Korean chili paste)
– 1/4 cup soy sauce
– 1/4 cup sake (Japanese rice wine)
– 2 tablespoons brown sugar
– 2 tablespoons rice vinegar
– 1 teaspoon sesame oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large bowl, whisk together Gochujang, soy sauce, sake, brown sugar, rice vinegar, sesame oil, onion, garlic, and ginger.
3. Add the short ribs to the marinade and refrigerate for at least 4 hours or overnight.
4. Remove from refrigerator and let sit at room temperature for 30 minutes before baking.
5. Bake for 2-1/2 hours or until the meat is tender and falls off the bone.
6. Brush with additional BBQ sauce during the last 15 minutes of cooking.
Cooking Time: 2-3 hours
Grilled Zucchini with Light Japanese Barbecue Toss
A flavorful and healthy side dish that combines the natural sweetness of zucchini with a savory Japanese-inspired glaze.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 tablespoons soy sauce
– 2 tablespoons sake (or dry white wine)
– 2 tablespoons brown sugar
– 2 tablespoons rice vinegar
– 1 tablespoon grated ginger
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Chopped green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together soy sauce, sake, brown sugar, rice vinegar, ginger, and sesame oil.
3. Brush both sides of zucchini slices with the glaze.
4. Grill zucchini for 3-4 minutes per side, or until tender and slightly charred.
5. Serve hot, garnished with chopped green onions and toasted sesame seeds if desired.
Cooking time: 8-10 minutes
Summary
Get ready to ignite your taste buds with these 20 irresistible Japanese barbecue sauce recipes! From classic teriyaki glazed chicken skewers to bold beef bulgogi tacos and sweet pork belly bites, there’s something for everyone. Explore the fusion of flavors with grilled salmon and eggplant, or go all out with spicy Japanese BBQ ribs and meatballs. Even veggies get in on the action with a variety of stir-fries and grilled delights. Whether you’re a seasoned cook or just starting to explore Japanese cuisine, these recipes are sure to tantalize your taste buds and leave you craving more.
