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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."
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45 m servings 120 cals
Original recipe yields 8 servings (2 cups)

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  • Prep

  • Cook

  • Ready In

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


  • Cook's Notes:
  • For an easy sloppy joe-style dish, brown ground pork and chopped onions in a pan, add a couple spoons of sauce. Place sloppy joe on a thick slice of bread and top with mozzarella.

Nutrition Facts

Per Serving: 120 calories; 2.7 g fat; 18.6 g carbohydrates; 2.7 g protein; 0 mg cholesterol; 613 mg sodium. Full nutrition

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Read all reviews 2
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It tastes very strongly of tomato paste, perhaps sub in tomato sauce and a little paste to thicken.

I agree with the other review in the fact that the tomato paste overpowered a little but still pretty good. I'll make it again but cut back on the paste next time.