Recipe of Any-night-of-the-week Homemade Yakiniku Sauce (Direct From My Korean Grandmother)

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, homemade yakiniku sauce (direct from my korean grandmother). It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Sweet, fiery, and a bit exotic - spicy yakiniku sauce is a terrific barbecue sauce alternative with an Asian flair. See how to make Yakiniku sauce from scratch! The top countries of supplier is China, from which the percentage. Homemade Yakiniku Sauce (Direct From My Korean Grandmother) - Tasty Cookbooks.

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To get started with this recipe, we must prepare a few components. You can have homemade yakiniku sauce (direct from my korean grandmother) using 8 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Homemade Yakiniku Sauce (Direct From My Korean Grandmother):

1. Take 100 ml Usukuchi soy sauce
2. Make ready 1 tbsp Miso
3. Make ready 3 tbsp or (to taste) Sugar
4. Make ready 1 tbsp Grated garlic
5. Make ready 2 tsp The juice from grated ginger
6. Prepare 1 tbsp Red chili peppers (use Korean coarse or finely ground dried peppers if possible. You can use ichimi spice if you like, but it's very spicy so adjust the amount)
7. Make ready 1 Cooking sake
8. Make ready 1 Mirin

Sweet, spicy, and perfect on shrimp. This comes together in just minutes on the stovetop with simple ingredients — brown sugar, soy sauce, honey — that you likely already have on hand. Sur.ly for Wordpress Sur.ly plugin for Wordpress is free of charge. Sur.ly for Drupal Sur.ly extension for both major Drupal version is free of charge.

Instructions to make Homemade Yakiniku Sauce (Direct From My Korean Grandmother):

1. Put all the ingredients in a container, and mix with chopsticks.
2. Simmer over medium heat to start, and when the surface starts to get wavy, turn down the heat to low and continue simmering and reducing. Adjust the sweetness and spiciness at this stage. When it tastes the way you like it, it's done.
3. To keep the sauce, pour it into a jar that has been sterilized with boiling water. Store in the refrigerator and it will keep for a while since it has no water in it.
4. Variation: Halve the sugar and add the equivalent amount of yuzu tea instead.
5. Here I used it with griddle cooked pork. It's also good in nikujaga (simmered meat and potatoes) and stir-fried vegetables.

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