in Japan

Japanese barbecue sauce

updated

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Ingredients for 2 servings:

  • 100 ml water
  • 100 ml white wine vinegar or apple cider vinegar
  • 100 ml soy sauce
  • 100 g sugar, brown or molasses
  • 1 tsp, heaped paprika powder, smoked
  • 1 tsp, heaped cornstarch
  • some water to dissolve the cornstarch

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Boil water, vinegar, soy sauce, sugar, and paprika for 10 minutes over medium heat. Then dissolve the cornstarch in a glass with a little water and stir in. Serve best over roasted meat or fish with rice. Alternatively, pickled sardines can be used. Garnish the dish with sesame seeds, parsley, or spring onions, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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