Bachan BBQ Sauce Recipes
Bachan BBQ Sauce Recipes is a flavourful Japanese inspired sauce blending soy sauce, miring, sake, brown sugar, garlic, and ginger. This sauce offers a balanced mix of sweet, savoy, and Mamie tastes, enhancing grilled meats, vegetables, and seafood. Simple to prepare, it can be used as marinade, glaze, or dipping sauce. Its rich, bold flavour makes it a popular choice for adding authentic Japanese flair to many dishes.
Equipment
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Wooden spoon or spatula
- Fine grater or microplane (for ginger)
- Heatproof jar or bottle (for storage)
Ingredients
- ¼ cup rice vinegar
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 ½ tablespoons white cane sugar or additional brown sugar
- 1 cup low sodium soy sauce
- 1 cup miring sweet rice wine
- 1 cup sake Japanese rice wine
- 2 tablespoons chopped green onion
- 1 teaspoon sesame oil
- 1 6 oz can tomato paste
- 6 cloves garlic minced
- 2 teaspoons grated organic ginger
- 1 teaspoon freshly ground black pepper
- Salt to taste
- 1 tablespoon cornstarch
Instructions
Start With The Liquids
- Place a medium sized saucepan on the stove over medium heat. Pour in the soy sauce, miring, sake, and rice vinegar. Stir gently to blend everything together.
Sweeten AND Add Depth
- Next, add in your sweeteners: brown sugar, white sugar, and cane sugar (or just more brown sugar if that’s what you have). Spoon in the tomato paste. Whisk everything together until the sugars dissolve completely and the tomato paste is mixed in smoothly.
Add Flavor Boosters
- Toss in the garlic (minced), ginger (grated), and green onion (chopped). Drizzle in some sesame oil, and season with black pepper and salt to your liking.
Simmer To Bring It Together
- Let the sauce gently simmer for about 10 to 15 minutes. Stir now and then to keep it from sticking or burning. This step helps all the flavour meld together.
(Optional) Thicken It Up
- If you like your sauce on the thicker side, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this slurry into the simmering sauce and cook for another 2 to 3 minutes until it thickens up.
Cool Down And Store
- Once it’s done, take the pan off the heat and let the sauce cool completely. Then transfer it into a clean, sterilised jar or bottle.