Yakiniku Sauce

I love the grilled meat posts, regardless of the kind of meat involved. I’ve never seen that kind of marbling in beef locally.

  • Add sake, mirin, sugar, rice vinegar, soy sauce, miso, katsuobushi, and simmer for 1 ½ minutes.
  • Strain the sauce.
  • Add the sesame seeds and grated apple. Let the sauce sit for half day or overnight in the refrigerator to let the flavor mix well together.
The sauce may taste too salty by itself without grilled meat. When you actually dip the meat in the sauce, the two flavors complements each other.

Recipes >>> Yakiniku Sauce @justonecookbook.com