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Hibachi Sauce

This homemade hibachi sauce captures the essence of Japanese steakhouse magic with a savory, slightly sweet flavor and umami depth. Ready in minutes with pantry staples, it works perfectly on grilled chicken, beef, shrimp, vegetables, fried rice, or noodles.
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Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings: 8 servings
Course: Condiment, Sauce
Cuisine: Japanese, Japanese Steakhouse
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1/2 cup soy sauce
  • 4 tablespoons unsalted butter 1/2 stick
  • 4 cloves garlic minced
  • 3 tablespoons mirin sweet rice wine
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sesame oil
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon ginger minced (fresh or ground)
  • 1/4 teaspoon salt or to taste

Equipment

  • Small mixing bowl
  • Whisk or fork
  • Measuring spoons and cups
  • Small saucepan (optional)
  • Flat-top griddle or skillet (optional)

Method
 

  1. Pull out all your ingredients and measure them before you start mixing.
  2. Mince the garlic cloves finely. If using fresh ginger, remove the skin with a spoon and mince it finely so it distributes evenly throughout the sauce.
  3. Pour the soy sauce, mirin, and apple cider vinegar into a small mixing bowl. Whisk them together until well blended.
  4. Stir in the minced garlic, ginger, and sesame oil to the liquid mixture. Whisk well so the garlic is suspended throughout the sauce.
  5. Add white pepper and salt, then taste the sauce and adjust seasoning to your preference.
  6. Cut the butter into small cubes and whisk it into the sauce at room temperature. If the butter doesn't fully incorporate, gently warm the mixture over low heat while whisking constantly until smooth.
  7. Taste the sauce carefully and adjust seasoning with more garlic, sweetness, or salt as needed.
  8. If serving immediately on a hot griddle, pour directly onto your cooking surface and let it caramelize for 2-3 minutes. If making ahead, transfer to a jar and refrigerate until ready to use.

Notes

Cook the sauce on a hot flat-top griddle or cast iron skillet for 2-3 minutes to bring out deeper caramel notes and create a thicker texture. Store in an airtight glass jar in the refrigerator for up to 2 weeks. Whisk before each use as butter and liquids may separate. Can be frozen for up to 3 months. The garlic flavor intensifies over time, so taste and adjust before serving if made ahead.