🥢 Homemade yakiniku sauce

1 jar · prep 10 min · cook 10 min

Ingredients

• 120 ml soy sauce
• 4 tbsp mirin (or rice wine + 1 tsp sugar)
• 3 tbsp sugar
• 1 apple, grated
• 1 onion, grated
• 3 garlic cloves, 1 piece of ginger
• 2 tbsp toasted sesame seeds
• 1 tsp sesame oil

Method

1. Grate the apple and onion very finely: the apple brings the sweetness and the enzymes that tenderise meat.
2. Put everything except the sesame in a pan.
3. Bring to a simmer and reduce 10 min over low heat, without a hard boil.
4. Crush the sesame seeds in a mortar and add them off the heat, with the sesame oil.
5. Let it cool: the sauce thickens as it cools.
6. Keeps two weeks in the fridge. Use as a marinade for grilling, or as a dipping sauce.

Adapted from hungrycookingstudio (YouTube)

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