Genghis Khan Sauce - Jingisukan Tare
The dipping sauce that makes Hokkaido's lamb BBQ legendary — sharp, fruity, savory, and impossible to stop eating.
Ingredients
| 1/2 cup (120ml) | Soy sauce | |
| 3 tablespoons | 45 ml | Mirin |
| 2 tablespoons | 30 ml | Sake |
| 1/2 | Small apple, peeled, cored, and grated (about 1/3 cup) | |
| 1/4 | Onion, grated | |
| 2 | Cloves garlic, grated | |
| 1 teaspoon | 5 ml | Grated ginger |
| 1 tablespoon | 15 ml | Toasted sesame seeds |
| 1 tablespoon | 15 ml | Sesame oil |
Instructions
- Combine soy sauce, mirin, sake, grated apple, grated onion, garlic, and ginger in a small saucepan.
- Bring to a gentle simmer over medium-low heat. Cook for 5 minutes, stirring, until slightly reduced. Remove from heat.
- Stir in sesame seeds and sesame oil. Cool to room temperature before serving.
- Store in a jar — keeps for up to 2 weeks in the refrigerator. Use as a dipping sauce for grilled lamb, vegetables, or any yakiniku.