Yakiniku (焼肉), meaning “grilled meat”, is a Japanese way of enjoying meat cut into thin slices and cooked directly on a grill placed at the centre of the table. The sauce plays an essential role: it adds flavour to the meat without masking the taste produced by grilling.
Japanese yakiniku and BBQ sauces are often based on soy sauce enriched with garlic, fruit, sesame, pepper or spices, depending on the recipe. Fruity varieties are generally rounder and slightly sweeter, while garlic, pepper and spices provide a more pronounced seasoning.
They can be used to marinate beef, pork or chicken before cooking, or served in a small dish for dipping the meat once grilled. They also pair very well with mushrooms, onions, peppers and other vegetables cooked on a barbecue or in a frying pan. Unlike teriyaki sauce, their purpose is not necessarily to form a glossy glaze during cooking.
For skewers and glazed dishes, yakitori and teriyaki sauces are more suitable.
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