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Yakiniku Sauce



Yakiniku Sauce is a range of sauces used to accompany a Japanese or Korean Yakiniku-style meal. Most Westerners, though, tend of think of a garlic-flavoured sauce when they think of Yakiniku Sauce.

They can be made or bought: there are many commercial brands available. Many are soy based, though some such as Akadare made by Kikkoman are miso-based. Japanese Yakiniku Sauces ones tend to use more soy sauce than do Korean versions of the sauces. Some are even made with fruit.

Yakiniku Sauce is used both as a marinade, a grilling sauce and a dip. Most are just thick enough to coat a piece of meat, though some particularly fruity ones will be thicker.

Cooking Tips


A Japanese-style Yakiniku sauce:

4 tablespoons hoisin sauce
4 tablespoons soy sauce
4 tablespoons mirin
1 tablespoon sesame oil
2 tablespoons lime juice
5 tablespoons chopped fresh coriander leaves
1 tablespoon fresh ginger, peeled and minced
2 tablespoons honey

Mix all ingredients except for the honey. Simmer until thickened. Strain, then add honey.

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Also called:

Yakiniku No Tare (Japanese)

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"Probably no strychnine has sent as many husbands into their graves as mealtime scolding has, and nothing has driven more men into the arms of other women as the sound of a shrill whine at the table."

-- M.F.K. Fisher (American food writer. 3 July 1908 - 22 June 1992)

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