Get ready to take your grilling game to the next level with these 18 flavorful Japanese barbecue sauce recipes! Japanese BBQ, or “Yakitori,” is a popular style of outdoor cooking that originated in Japan. It’s all about low-and-slow cooking, with an emphasis on sweet and savory glazes.
From classic teriyaki glazed chicken skewers to spicy tofu skewers, we’ve got you covered with this collection of mouth-watering recipes. Whether you’re a seasoned grill master or just looking for some inspiration for your next cookout, these Japanese-inspired barbecue sauces are sure to impress.
In the following pages, we’ll dive into 18 deliciously glazed recipes that showcase the best of Japanese BBQ. From sweet soy glazes to spicy miso marinades, each recipe has been carefully crafted to bring out the natural flavors of the ingredients. So go ahead, get ready to fire up your grill, and let’s get started on this culinary adventure!
Teriyaki Glazed Chicken Skewers
Perfect for a quick and delicious dinner or as an appetizer for your next gathering, these Teriyaki Glazed Chicken Skewers are easy to make and packed with flavor. With a sweet and savory teriyaki glaze, juicy chicken, and crunchy vegetables, this recipe is sure to please.
Ingredients:
– 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
– 1/2 cup teriyaki sauce
– 1/4 cup honey
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup chopped green onions for garnish
– 10-12 bamboo skewers
– Assorted vegetables (bell peppers, zucchini, mushrooms, etc.)
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together teriyaki sauce, honey, soy sauce, brown sugar, garlic, and ginger.
3. Add chicken and toss to coat.
4. Thread chicken and vegetables onto skewers, leaving a small space between each piece.
5. Brush with additional teriyaki glaze during last 2 minutes of grilling.
6. Serve hot, garnished with chopped green onions.
Cooking Time: 10-12 minutes or until chicken is cooked through.
Yakitori with Homemade Tare Sauce
Experience the flavors of Japan with this simple recipe for yakitori, paired with a rich and savory homemade tare sauce. Perfect for a quick weeknight dinner or as an appetizer for your next gathering.
Ingredients:
– 1 pound chicken thighs, cut into bite-sized pieces
– 1/4 cup homemade tare sauce (see below)
– 1/4 cup soy sauce
– 2 tablespoons sake
– 2 tablespoons mirin
– 2 cloves garlic, minced
– 1 tablespoon sesame oil
– 10-12 bamboo skewers
Homemade Tare Sauce:
– 1/2 cup soy sauce
– 1/4 cup sake
– 1/4 cup mirin
– 2 tablespoons sugar
– 2 tablespoons rice vinegar
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together tare sauce ingredients. Add chicken and marinate for at least 30 minutes.
3. Thread chicken onto skewers.
4. Brush grill with sesame oil. Grill yakitori for 5-7 minutes per side, or until cooked through.
5. Serve hot with additional tare sauce for dipping.
Cooking Time: 15-20 minutes
Grilled Salmon with Miso Barbecue Glaze
Elevate your outdoor cooking game with this sweet and savory recipe that combines the richness of miso paste with the smokiness of grilled salmon.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup white miso paste
– 1/4 cup honey
– 2 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tsp grated ginger
– 1/4 cup water
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together miso paste, honey, soy sauce, rice vinegar, and ginger.
3. Brush both sides of the salmon fillets with the glaze.
4. Place the salmon on the grill and cook for 4-5 minutes per side, or until cooked through.
5. Let the salmon rest for a few minutes before serving. Garnish with sesame seeds and chopped scallions if desired.
Cooking Time: 8-10 minutes
Beef Bulgogi with Sweet Soy Glaze
This sweet and savory dish is a popular Korean BBQ favorite, marinating tender beef strips in a mixture of soy sauce, sugar, garlic, and sesame oil before grilling to perfection. The sweet soy glaze adds an extra layer of depth and richness to the dish.
Ingredients:
– 1 lb beef strips (thinly sliced), such as ribeye or sirloin
– 2 cloves garlic, minced
– 1/4 cup soy sauce
– 2 tbsp brown sugar
– 2 tbsp sesame oil
– 1 tsp ground black pepper
Instructions:
1. In a large bowl, whisk together soy sauce, brown sugar, garlic, and sesame oil.
2. Add the beef strips to the marinade, tossing to coat evenly.
3. Cover and refrigerate for at least 30 minutes or overnight.
4. Preheat grill to medium-high heat.
5. Remove beef from marinade, letting excess liquid drip off.
6. Grill beef for 3-4 minutes per side, or until cooked through.
7. Brush with sweet soy glaze (1/2 cup soy sauce + 2 tbsp brown sugar) during the last minute of grilling.
8. Serve immediately over rice or noodles.
Cooking Time: 15-20 minutes
Pork Belly Yakitori with Spicy Barbecue Sauce
Savor the sweet and spicy flavors of Japanese-inspired yakitori, combined with the richness of pork belly.
Ingredients:
– 1 lb pork belly, sliced into thin strips
– 1/4 cup soy sauce
– 1/4 cup sake (or dry white wine)
– 2 tbsp brown sugar
– 2 tbsp rice vinegar
– 1 tsp grated ginger
– 1 tsp sesame oil
– 1/4 cup spicy barbecue sauce (see below)
– Yakitori skewers
Spicy Barbecue Sauce:
– 1/2 cup ketchup
– 1/4 cup apple cider vinegar
– 2 tbsp gochujang (Korean chili paste)
– 1 tsp honey
– 1/4 tsp ground cumin
– Salt and pepper, to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together soy sauce, sake, brown sugar, rice vinegar, ginger, and sesame oil. Add pork belly strips and marinate for at least 30 minutes.
3. Thread marinated pork belly onto yakitori skewers, leaving a small space between each piece.
4. Grill pork belly for 8-10 minutes per side, or until caramelized and cooked through.
5. Serve with Spicy Barbecue Sauce.
Cooking Time: 20-25 minutes
Grilled Eggplant with Umami Glaze
Grilled Eggplant with Umami Glaze: Elevate your summer grilling game with this savory and sweet twist on traditional eggplant dishes.
Ingredients:
– 2 large eggplants, sliced into 1/2-inch thick rounds
– 1/4 cup umami glaze (see below for recipe)
– 2 tablespoons olive oil
– Salt and pepper to taste
Umami Glaze Recipe:
– 1/2 cup soy sauce
– 1/4 cup balsamic vinegar
– 2 tablespoons honey
– 1 teaspoon sesame oil
– 1/2 teaspoon grated ginger
Instructions:
1. Preheat grill to medium-high heat.
2. Brush eggplant slices with olive oil and season with salt and pepper.
3. Grill eggplant for 3-4 minutes per side, or until tender and slightly charred.
4. During the last minute of grilling, brush umami glaze on both sides of the eggplant.
5. Remove from grill and let cool slightly before serving.
Cooking Time: 12-15 minutes
Japanese-Style BBQ Ribs with Mirin Glaze
Experience the harmonious blend of East meets West with this sweet and savory take on classic BBQ ribs. This recipe brings together the rich flavors of Japanese mirin and soy sauce to create a unique and mouthwatering twist.
Ingredients:
– 2 pounds beef or pork ribs
– 1/4 cup soy sauce
– 1/4 cup mirin (sweet Japanese cooking wine)
– 2 tablespoons brown sugar
– 2 tablespoons rice vinegar
– 2 cloves garlic, minced
– 1 tablespoon sesame oil
– 1 teaspoon grated ginger
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a small bowl, whisk together soy sauce, mirin, brown sugar, and rice vinegar.
3. Remove membrane from ribs; cut into individual portions if needed.
4. Place ribs in a large baking dish; brush with sesame oil and sprinkle with garlic and ginger.
5. Pour glaze over ribs; cover with aluminum foil.
6. Bake for 2 hours, or until tender and caramelized.
7. Remove foil; increase oven temperature to broil (high).
8. Cook for an additional 10-15 minutes, or until slightly charred.
Cooking Time: 2 hours 15 minutes
Chicken Karaage with Sticky Barbecue Coating
Experience the Japanese twist on traditional fried chicken with this addictive recipe! Crunchy exterior, juicy interior, and a sweet and tangy sticky barbecue coating make for a match made in heaven.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup water
– 1/4 cup sake or dry white wine (optional)
– 2 tablespoons vegetable oil
– Sticky Barbecue Coating (see below)
Instructions:
1. In a large bowl, whisk together flour, cornstarch, and water to make the batter.
2. Cut chicken into bite-sized pieces and coat with batter, shaking off excess.
3. Heat vegetable oil in a deep frying pan or a deep fryer to 350°F (175°C).
4. Fry chicken for 5-6 minutes, or until golden brown and cooked through.
5. Remove from oil and place on paper towels to drain excess oil.
6. Toss with Sticky Barbecue Coating (recipe below).
Sticky Barbecue Coating:
– 1/2 cup ketchup
– 1/4 cup honey
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon brown sugar
Combine all ingredients in a bowl and mix until smooth. Toss with fried chicken to coat.
Cooking Time: 15-20 minutes (includes frying time)
Grilled Scallops with Yuzu Barbecue Sauce
Grilled Scallops with Yuzu Barbecue Sauce Recipe
This recipe combines the sweetness of scallops with the tanginess of yuzu, all wrapped up in a smoky barbecue sauce. Perfect for a summer evening or as an appetizer for your next gathering.
Ingredients:
– 12 large scallops
– 1/4 cup yuzu juice
– 2 tablespoons brown sugar
– 2 tablespoons apple cider vinegar
– 1 tablespoon soy sauce
– 1 teaspoon smoked paprika
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together yuzu juice, brown sugar, apple cider vinegar, soy sauce, smoked paprika, and black pepper.
3. Brush both sides of the scallops with olive oil.
4. Grill the scallops for 2-3 minutes per side, or until they reach desired doneness.
5. During the last minute of grilling, brush the scallops with yuzu barbecue sauce.
6. Serve immediately and enjoy!
Cooking Time: 8-10 minutes
Spicy Tofu Skewers with Miso Barbecue Drizzle
Spicy Tofu Skewers with Miso Barbecue Drizzle: A flavorful and spicy twist on traditional skewers, perfect for a summer BBQ or potluck!
Ingredients:
– 1 block of firm tofu, drained and cut into 1-inch cubes
– 1/4 cup of your favorite hot sauce (such as sriracha)
– 2 tablespoons of soy sauce
– 2 cloves of garlic, minced
– 1 tablespoon of honey
– 10 bamboo skewers
– Miso Barbecue Drizzle ingredients:
+ 2 tablespoons of white miso paste
+ 2 tablespoons of ketchup
+ 2 tablespoons of apple cider vinegar
+ 1 tablespoon of brown sugar
+ 1/4 teaspoon of smoked paprika
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together hot sauce, soy sauce, garlic, and honey. Add the tofu cubes and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
3. Thread the marinated tofu onto the bamboo skewers, leaving a small space between each cube.
4. Grill the skewers for 8-10 minutes per side, or until the tofu is golden brown and slightly charred.
5. While the skewers are grilling, mix together Miso Barbecue Drizzle ingredients in a small bowl.
6. Once the skewers are cooked, brush with the Miso Barbecue Drizzle during the last minute of grilling.
Cooking Time: 15-20 minutes
Grilled Shrimp with Sweet Garlic Tare
Elevate your seafood game with this simple and flavorful recipe that combines succulent grilled shrimp with a sweet and tangy garlic tare.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cloves of garlic, minced
– 2 tablespoons olive oil
– 1 tablespoon honey
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together garlic, honey, and lemon juice.
3. Brush the shrimp with olive oil and season with salt and pepper.
4. Grill the shrimp for 2-3 minutes per side, or until pink and cooked through.
5. During the last minute of grilling, brush the sweet garlic tare mixture evenly over the shrimp.
6. Serve immediately and enjoy!
Cooking Time: 8-10 minutes
Japanese-Style BBQ Mushrooms with Soy Glaze
Experience the bold flavors of Japan with this simple and savory mushroom dish, perfect for a quick weeknight dinner or as an appetizer for your next gathering.
Ingredients:
– 1 lb mixed mushrooms (shiitake, cremini, button), cleaned and sliced
– 2 tbsp soy sauce
– 2 tbsp sake (or dry white wine)
– 2 tbsp brown sugar
– 2 tsp rice vinegar
– 1 tsp grated ginger
– 1/4 cup water
– 1 tbsp vegetable oil
Instructions:
1. In a large bowl, whisk together soy sauce, sake, brown sugar, rice vinegar, and grated ginger.
2. Add the sliced mushrooms to the marinade, tossing to coat. Let it sit for at least 30 minutes, or up to 2 hours in the refrigerator.
3. Preheat grill or grill pan to medium-high heat. Remove mushrooms from marinade, letting excess liquid drip off.
4. Brush both sides of the mushrooms with vegetable oil and cook for 2-3 minutes per side, or until tender and caramelized.
5. Serve immediately, garnished with chopped scallions and sesame seeds if desired.
Cooking Time: 20-30 minutes
Grilled Mackerel with Ginger Barbecue Sauce
Experience the bold flavors of Asia-inspired cuisine with this simple yet flavorful recipe. Grilled mackerel pairs perfectly with a sweet and spicy ginger barbecue sauce, making it an excellent choice for a quick weeknight dinner or special occasion.
Ingredients:
– 4 mackerel fillets (about 6 ounces each)
– 1/2 cup ginger barbecue sauce (see below for recipe)
– 1 tablespoon olive oil
– Salt and pepper to taste
Ginger Barbecue Sauce:
– 1/2 cup ketchup
– 1/4 cup soy sauce
– 2 tablespoons honey
– 2 tablespoons grated fresh ginger
– 1 tablespoon rice vinegar
– 1 teaspoon garlic, minced
– 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Brush mackerel fillets with olive oil and season with salt and pepper.
3. Grill mackerel for 3-4 minutes per side, or until cooked through.
4. Meanwhile, warm the ginger barbecue sauce over low heat.
5. Serve grilled mackerel with warmed ginger barbecue sauce spooned over top.
Cooking Time: 12-15 minutes
Pork Tonkatsu with Barbecue Glaze
This recipe combines the classic Japanese dish of pork tonkatsu with a sweet and sticky barbecue glaze, creating a unique fusion of flavors. Perfect for a dinner party or special occasion.
Ingredients:
– 4 pork cutlets (about 1/2 inch thick)
– 1 cup all-purpose flour
– 1/2 cup breadcrumbs
– 1 egg, beaten
– Vegetable oil for frying
– Barbecue glaze (store-bought or homemade)
– Salt and pepper to taste
Instructions:
1. Prepare the breading station by placing flour, beaten egg, and breadcrumbs in separate shallow dishes.
2. Dip each pork cutlet in the flour, then the egg, and finally the breadcrumbs, pressing gently to adhere.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the breaded pork cutlets for about 3-4 minutes on each side, or until golden brown and cooked through.
4. Remove the tonkatsu from the oil and place on a paper towel-lined plate to drain excess oil.
5. Brush the barbecue glaze evenly over the top of each tonkatsu.
6. Serve immediately and enjoy!
Cooking Time: About 12-15 minutes total (including frying time)
Grilled Corn with Shichimi Barbecue Butter
Elevate your grilling game with this unique combination of smoky corn and spicy Japanese flavors. This sweet and savory recipe is perfect for a summer barbecue or potluck.
Ingredients:
– 4 ears of corn, husked and silked
– 1/2 cup unsalted butter, softened
– 2 tablespoons Shichimi togarashi (Japanese chili powder)
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together butter, Shichimi togarashi, and garlic until well combined.
3. Grill corn ears for 10-12 minutes, turning every 2-3 minutes, until slightly charred.
4. During the last minute of grilling, brush each ear with the Shichimi barbecue butter.
5. Remove from heat and season with salt and pepper to taste.
Cooking Time: 12-14 minutes
Chicken Thighs with Citrus Barbecue Marinade
Elevate your chicken game with this zesty and flavorful marinade, perfect for a quick weeknight dinner or a backyard barbecue.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 1/2 cup freshly squeezed orange juice
– 1/4 cup freshly squeezed lemon juice
– 2 tablespoons honey
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. In a large bowl, whisk together orange juice, lemon juice, honey, garlic, smoked paprika, salt, and pepper.
2. Add the chicken thighs to the marinade and toss to coat evenly.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours.
4. Preheat grill to medium-high heat.
5. Remove the chicken from the marinade, letting any excess liquid drip off.
6. Grill the chicken thighs for 5-7 minutes per side, or until cooked through.
7. Let rest for a few minutes before serving.
Cooking Time: 15-20 minutes
Grilled Pineapple with Honey-Soy Glaze
Elevate your summer grilling game with this simple yet impressive side dish. Sweet and sticky, this grilled pineapple is perfect for barbecues, picnics, or as a unique dessert.
Ingredients:
– 1 ripe pineapple, cut into 1-inch slices
– 1/4 cup honey
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together honey, soy sauce, and brown sugar until well combined.
3. Brush both sides of pineapple slices with olive oil and season with salt and pepper.
4. Grill pineapple for 2-3 minutes per side, or until caramelized and slightly charred.
5. During the last minute of grilling, brush the honey-soy glaze evenly over the pineapple slices.
6. Remove from heat and let cool slightly before serving.
Cooking Time: 6-8 minutes
Japanese-Style BBQ Wings with Sesame Glaze
Experience the bold flavors of Japan’s street food scene with this addictive recipe for BBQ wings smothered in a nutty sesame glaze.
Ingredients:
– 2 pounds chicken wings
– 1/4 cup soy sauce
– 1/4 cup sake (or dry white wine)
– 2 tablespoons brown sugar
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– 1 teaspoon grated ginger
– 1/2 teaspoon garlic powder
– 1/2 teaspoon black pepper
– 1/4 cup sesame seeds
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together soy sauce, sake, brown sugar, rice vinegar, sesame oil, ginger, garlic powder, and black pepper.
3. Add the chicken wings and toss to coat. Let marinate for at least 30 minutes or overnight.
4. Line a baking sheet with aluminum foil and spray with cooking spray. Arrange the wings in a single layer.
5. Bake for 25-30 minutes or until cooked through.
6. While the wings are baking, prepare the sesame glaze by whisking together sesame seeds and 2 tablespoons of soy sauce.
7. Remove the wings from the oven and toss with the sesame glaze.
8. Serve immediately and enjoy!
Cooking Time: 25-30 minutes
Summary
Explore the world of Japanese barbecue sauce recipes! This collection of 18 mouth-watering dishes showcases a variety of flavors and glazes to elevate your grilled meals. From classic teriyaki glazed chicken skewers to spicy tofu skewers with miso barbecue drizzle, there’s something for everyone. Discover how mirin glaze adds depth to Japanese-style BBQ ribs, or how yuzu barbecue sauce pairs perfectly with grilled scallops. Whether you’re a fan of sweet and sticky or savory and umami, these recipes will take your outdoor cooking game to the next level.
