To make yakiniku sauce (PHOTO A), first mix sugar with hot water so it dissolves. Then add the other ingredients. If made in a clean storage container, it will keep in the fridge for about a week.
To accommodate this, the recipe modifies the ratio of Japanese sake and sweetener, allowing you to savor the authentic flavors of yakiniku sauce even when mirin is not at hand. Step 1 Prepare the ...
Each bottle contains a different flavor, either an amakuchi (sweet) yakiniku sauce, a ponzu yakiniku sauce with citrus notes, or a “barbecue” yakiniku sauce with some extra salty/smoky flavors, and to ...