Japanese Influenced BBQ Sauce

Asian-style BBQ sauce that can be used for final brushing or dipping. This sauce is mod-friendly and almost impossible to ruin with whatever you add. You can use rice wine vinegar instead of white. Try it with wasabi or horseradish instead of the dry mustard. You can add 2 6-ounce cans of tomato paste for more of a ketchup consistency, or just omit the water. Use this sauce like any other thick BBQ sauce.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 120 Calories

Ingredients

• ½ cup water
• 1 tablespoon vegetable oil
• ⅜ cup white sugar
• 1 teaspoon grated fresh ginger
• 1 teaspoon chili powder
• 2 tablespoons Worcestershire sauce
• 1 (6 ounce) can tomato paste
• 1 teaspoon red pepper flakes
• ¼ cup white vinegar
• 2 teaspoons dry mustard
• 4 cloves garlic, minced, or more to taste
• ½ cup sake
• ¼ cup dark miso paste
• 2 tablespoons soy sauce (Japanese- or Thai-style)

Recipe Instructions

Step 1

Heat oil in a saucepan over medium heat. Cook and stir garlic in hot oil until fragrant, 2 to 3 minutes.

Step 2

Stir tomato paste, sake, water, sugar, vinegar, miso paste, soy sauce, Worcestershire sauce, mustard, chili powder, ginger, and red pepper flakes with the garlic in the saucepan; bring to a simmer and cook, stirring frequently, until thickened, about 30 minutes.