18 Spicy Japanese Barbecue Sauce Delicious Recipes

Get ready to turn up the heat in your kitchen with our sizzling roundup of 18 Spicy Japanese Barbecue Sauce Recipes! Whether you’re a fan of bold flavors or just looking to spice up your weeknight dinners, these mouthwatering recipes are your ticket to a delicious adventure. Perfect for grilling season or anytime you crave something fiery and fun, let’s dive into these irresistible dishes together!

Teriyaki Glazed Chicken Skewers with Japanese Barbecue Sauce

These Teriyaki Glazed Chicken Skewers with Japanese Barbecue Sauce are a perfect blend of sweet and savory, guaranteed to be a hit at your next barbecue or weeknight dinner.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup soy sauce
• 1/4 cup mirin
• 1/4 cup brown sugar
• 2 tbsp honey
• 1 tbsp grated ginger
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 1/2 tsp sesame seeds (for garnish)
• 2 green onions, thinly sliced (for garnish)

Instructions

1. In a medium bowl, whisk together soy sauce, mirin, brown sugar, honey, ginger, and garlic to create the teriyaki glaze.
2. Thread chicken pieces onto skewers. If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
3. Heat vegetable oil in a large skillet over medium-high heat. Add chicken skewers and cook for 5-7 minutes on each side, or until fully cooked.
4. Brush skewers generously with the teriyaki glaze during the last 2 minutes of cooking, allowing it to caramelize slightly.
5. Remove skewers from heat and garnish with sesame seeds and green onions before serving.

The caramelization of the teriyaki glaze under high heat creates a beautifully sticky and flavorful crust that’s irresistibly delicious.

Tip: For an extra smoky flavor, try grilling the skewers on a barbecue instead of pan-frying.

Grilled Salmon with Spicy Japanese Barbecue Sauce

Grilled Salmon with Spicy Japanese Barbecue Sauce is a fiery twist on a classic, perfect for those who love a little heat with their sweet.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 1/2 cup Japanese barbecue sauce
• 1 tbsp sriracha sauce
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 1/2 tsp garlic powder
• 1 tbsp vegetable oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates with vegetable oil.
2. In a small bowl, whisk together 1/2 cup Japanese barbecue sauce, 1 tbsp sriracha sauce, 1 tbsp honey, 1 tbsp soy sauce, 1 tsp grated ginger, and 1/2 tsp garlic powder to make the spicy barbecue sauce.
3. Season the salmon fillets with 1/4 tsp salt and 1/4 tsp black pepper on both sides.
4. Grill the salmon skin-side down for 4-5 minutes, then flip and brush the top with the spicy barbecue sauce. Grill for another 3-4 minutes, or until the salmon flakes easily with a fork.
5. Remove from the grill and let rest for 2 minutes before serving. Drizzle with additional sauce if desired.

The combination of sweet Japanese barbecue sauce with the kick of sriracha creates a glaze that caramelizes beautifully on the grill, giving the salmon a sticky, spicy-sweet crust.

Tip: For an extra smoky flavor, try using a cedar plank on the grill when cooking the salmon.

Beef Bulgogi with Homemade Japanese Barbecue Sauce

Bring the flavors of Korea and Japan to your kitchen with this irresistible Beef Bulgogi, glazed with a homemade Japanese Barbecue Sauce that’s sweet, savory, and perfectly tangy.

Ingredients

• 1.5 lbs thinly sliced beef sirloin
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tbsp mirin
• 2 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1/2 Asian pear, grated
• 1 tbsp toasted sesame seeds
• 2 green onions, thinly sliced

Instructions

1. In a bowl, whisk together 1/2 cup soy sauce, 1/4 cup brown sugar, 2 tbsp mirin, 2 tbsp sesame oil, 3 cloves minced garlic, and 1 tbsp grated ginger until the sugar dissolves.
2. Add the thinly sliced beef sirloin and 1/2 grated Asian pear to the marinade, ensuring the beef is fully coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
3. Heat a large skillet over medium-high heat. Remove the beef from the marinade (reserve the marinade) and cook in batches until browned and slightly caramelized, about 2-3 minutes per side.
4. Pour the reserved marinade into the skillet and bring to a boil. Reduce heat and simmer for 5 minutes until the sauce thickens slightly.
5. Garnish the beef bulgogi with 1 tbsp toasted sesame seeds and 2 thinly sliced green onions before serving.

The secret to this dish’s depth of flavor lies in the marinade’s combination of sweet Asian pear and savory soy, creating a perfect balance that’s hard to resist.

Tip: For an extra tender beef, freeze the sirloin for 30 minutes before slicing thinly against the grain.

Japanese Barbecue Sauce Glazed Pork Ribs

Get ready to fall in love with these Japanese Barbecue Sauce Glazed Pork Ribs, where sweet meets savory in every sticky, finger-licking bite.

Ingredients

• 2 lbs pork ribs
• 1/2 cup soy sauce
• 1/4 cup mirin
• 1/4 cup brown sugar
• 2 tbsp sesame oil
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1/2 tsp black pepper
• 1 tbsp sesame seeds (for garnish)
• 2 green onions, sliced (for garnish)

Instructions

1. Preheat your oven to 325°F. Arrange the pork ribs on a baking sheet lined with foil.
2. In a bowl, whisk together the soy sauce, mirin, brown sugar, sesame oil, minced garlic, grated ginger, and black pepper to create the glaze.
3. Brush half of the glaze over the ribs, ensuring they’re fully coated. Cover with foil and bake for 1.5 hours.
4. Remove the foil, brush the ribs with the remaining glaze, and increase the oven temperature to 400°F. Bake for another 15 minutes until the glaze is caramelized and sticky.
5. Garnish with sesame seeds and sliced green onions before serving.

The magic of these ribs lies in the glaze’s perfect balance of sweetness and umami, creating a crust that’s irresistibly glossy and packed with flavor.

Tip: For an extra layer of flavor, let the ribs marinate in the glaze for a few hours before baking.

Vegetable Stir Fry with Japanese Barbecue Sauce

Whip up this vibrant Vegetable Stir Fry with Japanese Barbecue Sauce for a quick, flavorful weeknight dinner that’s sure to impress.

Ingredients

• 2 tablespoons vegetable oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 1/2 cup snap peas
• 2 cloves garlic, minced
• 1/4 cup Japanese barbecue sauce
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon red pepper flakes (optional)

Instructions

1. Heat 2 tablespoons vegetable oil in a large wok or skillet over medium-high heat.
2. Add the red bell pepper, yellow bell pepper, broccoli, carrot, and snap peas. Stir-fry for 5-7 minutes until vegetables are crisp-tender.
3. Add 2 cloves minced garlic and stir-fry for another 30 seconds until fragrant.
4. Pour in 1/4 cup Japanese barbecue sauce, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and 1/2 teaspoon red pepper flakes if using. Toss everything together and cook for an additional 2 minutes until the sauce coats the vegetables evenly.
5. Remove from heat and serve immediately over steamed rice or noodles.

The magic of this dish lies in the sweet and smoky Japanese barbecue sauce that clings to every bite of the crisp-tender vegetables, creating a perfect balance of flavors and textures.

Tip: For an extra crunch, sprinkle some toasted sesame seeds on top before serving.

Japanese Barbecue Sauce Marinated Grilled Shrimp

Get ready to elevate your grilling game with these succulent Japanese Barbecue Sauce Marinated Grilled Shrimp, a perfect blend of sweet and savory flavors that’ll have everyone asking for seconds.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1/2 cup Japanese barbecue sauce (such as Bull-Dog or Bachan’s)
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 1 tablespoon sesame oil
• 1/2 teaspoon red pepper flakes (optional)
• 1 tablespoon chopped green onions for garnish
• 1 teaspoon sesame seeds for garnish

Instructions

1. In a medium bowl, whisk together 1/2 cup Japanese barbecue sauce, 2 tablespoons soy sauce, 1 tablespoon honey, 1 teaspoon grated ginger, 1 clove minced garlic, 1 tablespoon sesame oil, and 1/2 teaspoon red pepper flakes (if using) until well combined.
2. Add the shrimp to the marinade, tossing to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F). Thread the marinated shrimp onto skewers.
4. Grill the shrimp for 2 to 3 minutes per side, or until they turn pink and slightly charred, basting occasionally with the remaining marinade.
5. Remove from the grill and garnish with 1 tablespoon chopped green onions and 1 teaspoon sesame seeds before serving.

The magic of this dish lies in the marinade’s perfect balance of umami, sweetness, and a hint of spice, creating a glossy, finger-licking glaze that clings to every shrimp.

Tip: Soak wooden skewers in water for 30 minutes before grilling to prevent them from burning.

Chicken Wings with Japanese Barbecue Sauce

These Chicken Wings with Japanese Barbecue Sauce are a game-changer for your next gathering, offering a perfect blend of sweet, savory, and umami flavors that’ll have everyone reaching for more.

Ingredients

• 2 lbs chicken wings
• 1/2 cup Japanese barbecue sauce
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp garlic powder
• 1/2 tsp ginger powder
• 1 tbsp vegetable oil
• 1 tbsp sesame seeds (for garnish)
• 2 green onions, thinly sliced (for garnish)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 1/2 cup Japanese barbecue sauce, 2 tbsp soy sauce, 1 tbsp honey, 1 tsp garlic powder, and 1/2 tsp ginger powder.
3. Toss the chicken wings in the sauce until evenly coated, then arrange them on the prepared baking sheet.
4. Bake at 400°F for 25 minutes, then flip the wings and bake for another 20 minutes until crispy and golden.
5. While the wings are baking, heat 1 tbsp vegetable oil in a small pan over medium heat and toast the sesame seeds for 1-2 minutes until golden.
6. Once the wings are done, garnish them with the toasted sesame seeds and sliced green onions before serving.

The magic of this recipe lies in the Japanese barbecue sauce, which brings a depth of flavor that’s both complex and irresistibly sticky. Perfect for when you want to impress without the fuss.

Tip: For an extra crispy finish, broil the wings for the last 2-3 minutes of cooking, keeping a close eye to prevent burning.

Grilled Eggplant with Japanese Barbecue Sauce Drizzle

Grilled eggplant gets a sweet and savory upgrade with a Japanese barbecue sauce drizzle, perfect for adding a touch of umami to your summer grilling.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup Japanese barbecue sauce
• 1 tablespoon sesame seeds, for garnish
• 2 green onions, thinly sliced, for garnish

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. Brush both sides of the eggplant slices with 2 tablespoons olive oil and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
3. Grill the eggplant for 4-5 minutes per side, until tender and grill marks appear.
4. Transfer the grilled eggplant to a serving platter and drizzle with 1/4 cup Japanese barbecue sauce.
5. Garnish with 1 tablespoon sesame seeds and 2 thinly sliced green onions before serving.

The combination of smoky grilled eggplant and the rich, tangy Japanese barbecue sauce creates a dish that’s both hearty and elegantly simple.

Tip: For an extra layer of flavor, let the eggplant marinate in the barbecue sauce for 10 minutes before grilling.

Japanese Barbecue Sauce Beef Kebabs

These Japanese Barbecue Sauce Beef Kebabs are a perfect blend of sweet and savory, with a hint of smokiness that will transport your taste buds straight to the streets of Tokyo.

Ingredients

• 1.5 lbs beef sirloin, cut into 1-inch cubes
• 1/2 cup soy sauce
• 1/4 cup mirin
• 1/4 cup brown sugar
• 2 tbsp sesame oil
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1/2 tsp black pepper
• 1 red bell pepper, cut into 1-inch pieces
• 1 onion, cut into 1-inch pieces
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. In a bowl, whisk together 1/2 cup soy sauce, 1/4 cup mirin, 1/4 cup brown sugar, 2 tbsp sesame oil, 2 minced garlic cloves, 1 tbsp grated ginger, and 1/2 tsp black pepper to make the marinade.
2. Add the beef cubes to the marinade, ensuring they’re fully coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 400°F). Thread the marinated beef, red bell pepper pieces, and onion pieces onto the soaked skewers, alternating between them.
4. Grill the kebabs for 10-12 minutes, turning occasionally, until the beef is cooked to your desired doneness and the vegetables are slightly charred.

The magic of these kebabs lies in the marinade’s ability to tenderize the beef while infusing it with a complex, umami-rich flavor that’s irresistibly good.

Tip: For an extra layer of flavor, brush the kebabs with any remaining marinade during the first few minutes of grilling.

Spicy Japanese Barbecue Sauce Grilled Tofu

Spice up your tofu game with this Spicy Japanese Barbecue Sauce Grilled Tofu, a perfect blend of heat and sweetness that’ll make your taste buds dance.

Ingredients

• 1 block (14 oz) extra-firm tofu, pressed and sliced into 1/2-inch thick slabs
• 1/4 cup Japanese barbecue sauce
• 1 tbsp sriracha sauce
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp garlic powder
• 1/2 tsp ginger powder
• 1 tbsp vegetable oil
• 1 tbsp sesame seeds, for garnish
• 2 green onions, thinly sliced, for garnish

Instructions

1. In a small bowl, whisk together the Japanese barbecue sauce, sriracha sauce, soy sauce, sesame oil, garlic powder, and ginger powder.
2. Heat the vegetable oil in a grill pan over medium-high heat. Add the tofu slabs and cook for 3-4 minutes on each side, until grill marks appear.
3. Brush the tofu with the spicy barbecue sauce mixture and continue to cook for another 2 minutes on each side, allowing the sauce to caramelize slightly.
4. Remove the tofu from the pan and garnish with sesame seeds and green onions before serving.

The caramelized edges of the tofu paired with the spicy-sweet sauce create a mouthwatering contrast that’s hard to resist.

Tip: For an extra kick, add an additional 1/2 tbsp of sriracha to the sauce mixture.

Japanese Barbecue Sauce Glazed Duck Breast

Transform your dinner into a gourmet experience with this Japanese Barbecue Sauce Glazed Duck Breast, a dish that marries the richness of duck with the umami-packed sweetness of Japanese barbecue sauce.

Ingredients

• 2 duck breasts (about 6 oz each)
• 1/4 cup Japanese barbecue sauce
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp grated ginger
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 tbsp vegetable oil

Instructions

1. Preheat your oven to 375°F. Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat.
2. In a small bowl, whisk together 1/4 cup Japanese barbecue sauce, 1 tbsp soy sauce, 1 tbsp honey, 1 tsp grated ginger, 1/2 tsp garlic powder, and 1/4 tsp black pepper.
3. Heat 1 tbsp vegetable oil in an oven-safe skillet over medium-high heat. Place the duck breasts skin-side down and cook for 5 minutes until the skin is crispy and golden.
4. Flip the duck breasts and brush the skin side with half of the barbecue sauce mixture. Transfer the skillet to the oven and bake for 8 minutes.
5. Remove the skillet from the oven, flip the duck breasts again, and brush with the remaining sauce. Return to the oven for another 2 minutes.
6. Let the duck rest for 5 minutes before slicing. The glaze caramelizes beautifully, creating a sticky, sweet, and savory coating that contrasts perfectly with the crispy skin.

Tip: For an extra layer of flavor, garnish with thinly sliced green onions and a sprinkle of sesame seeds before serving.

Grilled Corn on the Cob with Japanese Barbecue Sauce

Bring a touch of Japanese flair to your summer BBQ with this Grilled Corn on the Cob slathered in a savory-sweet Japanese Barbecue Sauce.

Ingredients

• 4 ears of corn, husks removed
• 1/4 cup Japanese barbecue sauce
• 1 tablespoon unsalted butter, melted
• 1 teaspoon sesame oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 tablespoon toasted sesame seeds
• 1 green onion, thinly sliced

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a small bowl, mix together the melted butter, sesame oil, garlic powder, and salt. Brush this mixture evenly over the corn.
3. Place the corn on the grill and cook for 10 minutes, turning occasionally, until charred in spots and tender.
4. Remove the corn from the grill and brush each ear with 1 tablespoon of Japanese barbecue sauce.
5. Sprinkle the toasted sesame seeds and sliced green onion over the corn before serving.

The combination of smoky grilled corn with the rich, umami-packed Japanese barbecue sauce creates a mouthwatering dish that’s sure to be the star of your next cookout.

Tip: For an extra layer of flavor, try adding a sprinkle of shichimi togarashi (Japanese seven-spice) before serving.

Japanese Barbecue Sauce Marinated Lamb Chops

These Japanese Barbecue Sauce Marinated Lamb Chops are a game-changer for your next grill session, offering a perfect blend of sweet, savory, and umami flavors that’ll have everyone asking for seconds.

Ingredients

• 4 lamb chops (about 1 inch thick)
• 1/2 cup Japanese barbecue sauce
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon grated ginger
• 1 garlic clove, minced
• 1 tablespoon sesame oil
• 1/2 teaspoon black pepper

Instructions

1. In a bowl, whisk together the Japanese barbecue sauce, soy sauce, honey, grated ginger, minced garlic, sesame oil, and black pepper.
2. Place the lamb chops in a resealable plastic bag and pour the marinade over them. Seal the bag and massage the marinade into the lamb chops. Refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 400°F). Remove the lamb chops from the marinade, letting excess drip off.
4. Grill the lamb chops for 4-5 minutes on each side for medium-rare, or until desired doneness is reached, basting occasionally with the remaining marinade.
5. Let the lamb chops rest for 5 minutes before serving to allow the juices to redistribute.

The magic of this recipe lies in the marinade’s ability to tenderize the lamb while infusing it with a rich, complex flavor profile that’s unmistakably Japanese. The quick grill time means you can have a gourmet meal on the table in no time.

Tip: For an extra layer of flavor, sprinkle toasted sesame seeds over the lamb chops before serving.

Stir Fried Noodles with Japanese Barbecue Sauce

Whip up a quick and flavorful weeknight dinner with these Stir Fried Noodles tossed in a rich Japanese Barbecue Sauce that’s sure to become a new favorite.

Ingredients

• 8 oz dried udon noodles
• 2 tbsp vegetable oil
• 1 cup sliced bell peppers
• 1 cup sliced carrots
• 1/2 cup sliced green onions
• 1/4 cup Japanese barbecue sauce
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes

Instructions

1. Cook the udon noodles according to package instructions, then drain and set aside.
2. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the bell peppers and carrots, stir-frying for 3-4 minutes until slightly softened.
3. Add the green onions to the skillet and cook for another minute.
4. Stir in the cooked noodles, 1/4 cup Japanese barbecue sauce, 1 tbsp soy sauce, 1 tsp sesame oil, and 1/2 tsp red pepper flakes. Toss everything together until the noodles are evenly coated and heated through, about 2-3 minutes.

The magic of this dish lies in the smoky-sweet Japanese barbecue sauce that clings to every noodle, offering a perfect balance of flavors with just a hint of heat.

Tip: For an extra crunch, sprinkle some toasted sesame seeds on top before serving.

Japanese Barbecue Sauce Glazed Mushrooms

These Japanese Barbecue Sauce Glazed Mushrooms are a savory, umami-packed side that transforms simple mushrooms into a standout dish with just a few pantry staples.

Ingredients

• 1 pound mixed mushrooms (like cremini and shiitake), cleaned and halved
• 2 tablespoons olive oil
• 1/4 cup Japanese barbecue sauce
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 tablespoon sesame seeds, for garnish
• 2 green onions, thinly sliced, for garnish

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add mushrooms and cook for 5 minutes, stirring occasionally, until they start to brown.
2. In a small bowl, whisk together Japanese barbecue sauce, soy sauce, sesame oil, garlic powder, and black pepper. Pour over the mushrooms and stir to coat evenly.
3. Continue cooking for another 5-7 minutes, stirring frequently, until the sauce thickens and glazes the mushrooms.
4. Remove from heat and transfer to a serving dish. Garnish with sesame seeds and green onions before serving.

The glaze caramelizes beautifully on the mushrooms, offering a sticky-sweet contrast to their earthy depth. Perfect for impressing at potlucks or elevating weeknight dinners.

Tip: For an extra flavor boost, let the glazed mushrooms sit for 5 minutes off the heat before serving; the sauce will cling even better.

Grilled Pineapple with Japanese Barbecue Sauce

Transform your summer BBQ with this sweet and savory Grilled Pineapple with Japanese Barbecue Sauce—a dish that’s as easy to make as it is impressive to serve.

Ingredients

• 1 whole pineapple, peeled, cored, and cut into 1-inch thick rings
• 1/2 cup Japanese barbecue sauce
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 1 teaspoon grated fresh ginger
• 1/4 teaspoon red pepper flakes
• 1 tablespoon toasted sesame seeds (for garnish)
• 2 green onions, thinly sliced (for garnish)

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. In a small bowl, whisk together the Japanese barbecue sauce, honey, sesame oil, grated ginger, and red pepper flakes.
3. Brush both sides of the pineapple rings with the sauce mixture.
4. Grill the pineapple for 3 to 4 minutes on each side, or until you see nice grill marks and the pineapple starts to caramelize.
5. Remove from the grill and drizzle with any remaining sauce. Garnish with toasted sesame seeds and sliced green onions.

The magic of this recipe lies in the contrast between the smoky char of the grill and the pineapple’s natural sweetness, elevated by the umami-rich Japanese barbecue sauce. It’s a standout side that doubles as a dessert.

Tip: For an extra touch, serve with a scoop of vanilla ice cream or coconut sorbet to balance the heat from the red pepper flakes.

Japanese Barbecue Sauce Chicken Thighs

Get ready to transform your weeknight dinner with these Japanese Barbecue Sauce Chicken Thighs, a dish that’s bursting with umami and just the right amount of sweetness.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1/2 cup Japanese barbecue sauce (tonkatsu or yakiniku sauce)
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp vegetable oil
• 1 tbsp sesame seeds, for garnish
• 2 green onions, sliced, for garnish

Instructions

1. In a bowl, whisk together 1/2 cup Japanese barbecue sauce, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp sesame oil, 2 cloves minced garlic, and 1 tsp grated ginger until well combined.
2. Add the chicken thighs to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
3. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Remove chicken from marinade, letting excess drip off, and cook for 5-6 minutes per side, or until internal temperature reaches 165°F.
4. While cooking, brush the chicken with remaining marinade during the last few minutes to build a glossy, flavorful glaze.
5. Garnish with 1 tbsp sesame seeds and sliced green onions before serving.

The magic of this dish lies in the marinade’s ability to penetrate the chicken, creating layers of flavor that are both rich and subtly sweet. Perfect for when you’re craving something different but don’t want to spend hours in the kitchen.

Tip: For an extra kick, add a pinch of red pepper flakes to the marinade.

Seared Scallops with Japanese Barbecue Sauce

Seared scallops meet their match with a sweet and savory Japanese barbecue sauce, creating a dish that’s effortlessly elegant yet simple enough for a weeknight dinner.

Ingredients

• 12 large sea scallops (about 1 pound)
• 2 tablespoons vegetable oil
• 1/4 cup Japanese barbecue sauce (store-bought or homemade)
• 1 tablespoon unsalted butter
• 1 teaspoon sesame seeds
• 1 green onion, thinly sliced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Pat the scallops dry with paper towels and season both sides with salt and black pepper.
2. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add scallops, making sure not to overcrowd the pan, and sear for 2-3 minutes on each side until golden brown and just cooked through. Remove scallops from the pan and set aside.
3. Reduce heat to medium and add Japanese barbecue sauce to the pan, stirring to combine with the remaining oil. Add butter and stir until melted and the sauce is slightly thickened, about 1 minute.
4. Return scallops to the pan, tossing gently to coat in the sauce. Cook for an additional 30 seconds to warm through.
5. Sprinkle with sesame seeds and green onion before serving.

The magic of this dish lies in the caramelized edges of the scallops contrasting with the glossy, umami-rich sauce—a testament to the power of simple ingredients.

Tip: For the best sear, ensure your scallops are completely dry before they hit the pan, and don’t move them until it’s time to flip.

Conclusion

We hope these 18 spicy Japanese barbecue sauce recipes inspire your next meal with bold flavors and a kick of heat! Perfect for home cooks looking to spice up their grilling game. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the deliciousness. Happy cooking!