Japanese Bbq Sauce Recipes
JAPANESE INFLUENCED BBQ SAUCE
Asian-style BBQ sauce that can be used for final brushing or dipping. This sauce is mod-friendly and almost impossible to ruin with whatever you add. You can use rice wine vinegar instead of white. Try it with wasabi or horseradish instead of the dry mustard. You can add 2 6-ounce cans of tomato paste for more of a ketchup consistency, or just omit the water. Use this sauce like any other thick BBQ sauce.
Provided by Chuck
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 45m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oil in a saucepan over medium heat. Cook and stir garlic in hot oil until fragrant, 2 to 3 minutes.
- Stir tomato paste, sake, water, sugar, vinegar, miso paste, soy sauce, Worcestershire sauce, mustard, chili powder, ginger, and red pepper flakes with the garlic in the saucepan; bring to a simmer and cook, stirring frequently, until thickened, about 30 minutes.
Nutrition Facts : Calories 120.1 calories, Carbohydrate 18.6 g, Fat 2.7 g, Fiber 1.7 g, Protein 2.7 g, SaturatedFat 0.4 g, Sodium 612.5 mg, Sugar 13.8 g
ASIAN BARBECUE SAUCE
An easy Asian Barbecue Sauce recipe.
Categories Condiment/Spread Sauce Ginger No-Cook Quick & Easy Summer Grill/Barbecue Honey Shallot Gourmet
Yield Makes about 1 cup
Number Of Ingredients 10
Steps:
- Stir together all ingredients except sugar in a bowl.
- Cook sugar in a dry heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Tilt pan and carefully pour in hoisin mixture (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved and sauce is thickened, 6 to 8 minutes. Cool to room temperature. Serve with shrimp, swordfish, pork, or chicken.
- Our two favorite brands are Koon Chun and Lee Kum Kee, both from Hong Kong. We found them in New York's Chinatown, but they're also available by mail order from Uwajimaya (800-889-1928).
JAPANESE BBQ SAUCE
I adapted this from another of my recipes, i really liked the taste but not the other ingredients. To use the sauce make up as per instructions, stir fry some vegetables and or meat and toss the sauce through at the end.
Provided by PinkCherryBlossom
Categories Japanese
Time 4m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients together.
- Add to a pan of stir fried veg/meat and stir until coated and sauce has thickened.
Nutrition Facts : Calories 57.5, Fat 1, SaturatedFat 0.2, Sodium 720.2, Carbohydrate 9.6, Fiber 0.9, Sugar 5.5, Protein 2
JAPANESE STYLE PORK BBQ - PORK YAKINIKU
In Japan, barbecue is popular. It is however different from the American style barbecue. Beef, pork, chicken are usually thinly sliced for quick grilling and are grilled indoors. The diners sit around the table with the grill in the middle and pieces are quickly grilled and eaten at the table a few pieces at a time. This type of barbecue is called yakiniku which translates to grilled meat. People outside of Japan are sometimes familiar with yakitori, a skewered chicken pieces, usually marinated and grilled. If you cannot find mirin easily, substitute sake or sherry with a bit of honey.
Provided by Rinshinomori
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Slice pork into approximately 2 1/2 to 3 inch long, 1 1/4 to 1 1/2 inch wide and 1/4 inch thick.
- Roast sesame seeds in a frying pan by heating the pan on medium. When you hear 2-3 pops, remove from heat. Partially grind sesame seeds using mortar and pestle or coffee grinder.
- Combine all ingredients in a bowl and marinate pork slices for 6-8 hours. Keep in the refrigerator.
- Remove meat slices from the marinade and grill quickly on a medium heat, about 1 to 1 1/2 minutes per side to your liking.
Nutrition Facts : Calories 449.3, Fat 30.3, SaturatedFat 7.6, Cholesterol 68, Sodium 1333.4, Carbohydrate 16.9, Fiber 1.7, Sugar 10.7, Protein 27
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