Banchan’s Japanese BBQ Sauce Recipe (Copycat)

I love Banchan’s Japanese BBQ Sauce for everything from meatballs and grilled vegetables to dipping and glazing, and even on toast!. This Banchan Japanese BBQ sauce recipe is super easy, and I use it when I’m out of my favorite store-bought bottles.

So, while the bottled brand of Banchan BBQ sauce is solid and amazing. It’s nice to have a homemade copycat version on hand for those “I need it now” moments.

One day, our family brought home a bottle of Banchan’s Japanese BBQ sauce, and, as our eyes sparkled, we thought we had just found the best Asian barbecue sauce ever!

Why This Recipe Works

• Perfect Ingredient: The taste of sweet-meets-savory flavor with little spice.
• Super Smooth Texture: The double-strain method (don’t you dare skip it) removes all the bits of garlic and ginger, leaving a restaurant-quality glossy sauce.
• Pantry-Friendly: You probably have most of these staples on hand right now. No special trip to the store needed.

What is Banchan’s Japanese BBQ Sauce?

Banchan’s Japanese BBQ Sauce is a popular Asian barbecue sauce (in a cool, hip, and simple squeeze bottle with a red cap) known for its versatility across a wide range of dishes. It’s tangier than Korean BBQ sauce and glazier than yakiniku sauce, so Japanese BBQ sauce really slaps as a tableside condiment.

Tools You’ll Need

Measuring spoons (tablespoons and teaspoons)

Can opener

Grater (for the ginger – this is key)

Knife and cutting board

Whisk or a sturdy spoon

Medium Saucepan

Fine mesh strainer (you’ll use this twice)

A glass storage container or a mason jar

Ingredients

Quality is the difference here, so use as many organic ingredients as possible for a truer and more vibrant flavor. For example, you only need a little organic ginger. If you don’t use organic ginger, please increase the amount.

• 6 tbsp low-sodium soy sauce –
• 2 tbsp brown sugar
• 6 oz can tomato paste
• 1 tbsp mirin – Adds a mild sweetness and depth. (Find it in the Asian aisle.)
• 3 tsp organic ginger, grated
• 3 tbsp green onion
• 1 tbsp rice vinegar
• 3 cloves garlic, minced
• 3 tsp toasted sesame oil
• 1 cup water
• Salt

(Wait, scratch that — the recipe calls for 3 tsp of ginger, not 2. I once used less, and it was missing that kick. Learn from me.)

Step-by-Step Instructions

1. Prep the Fresh Ingredients

Gather everything. Peel and mince the garlic finely. Wash the green onions, then chop them into small pieces, about 1/2″ long. Take that piece of ginger, peel it, and grate it—3teaspoons of fresh, organic ginger.

2. Combine in the Saucepan

In a medium-sized saucepan, add:

• 6 tbsp low-sodium soy sauce
• 2 tbsp brown sugar
• The full 6 oz can of tomato paste (all of it)
• 1 tbsp mirin
• 3 tsp grated ginger
• 3 tbsp chopped green onion
• 1 tbsp rice vinegar
• 3 cloves minced garlic
• 1 cup water

Use your whisk or spoon to mix everything until it’s thoroughly combined. The tomato paste will want to clump, so really mash it in there.

3. Heat and Simmer

Heat the Saucepan over medium heat. You’ll see it start to bubble around the edges after about 5 minutes. Let it come to a gentle simmer. Simmer for at least 3-5 minutes. Whisk well to avoid burning.

Turn the flame down to low. You want the sauce to be very hot but no longer simmering hard. Let it hang out for another 7-10 minutes while stirring every minute or so. This helps meld the flavors together without any burning. The smell here? 

Add salt to taste only after tasting it first. Then, add the 3 tsp of toasted sesame oil at the very end, right before removing the sauce from the heat. This keeps that nutty aroma bright.

4. Strain the Sauce (First Time)

Remove the Saucepan from the heat and let it cool for a few minutes. (Don’t skip this — it will be regretted.)

Place your fine mesh strainer over a bowl. Pour the sauce through, pressing down on the solids with a spoon. Extract as much liquid as possible. Discard the leftover bits of garlic, ginger, and onion.

5. Store the Sauce

Once strained, pour the smooth sauce into a glass storage container. Seal it and refrigerate.

Add-Ins & Variations

• Spicy Kick: Add 1 tsp gochujang or ½ tsp red pepper flakes.
• Smoky Flavor: Mix in ½ tsp smoked paprika for depth.
• Sweeter Version: Use honey or maple syrup instead of sugar.
• Citrus Twist: A splash of yuzu juice or fresh orange juice.
• Thicker Sauce: Simmer longer or add ½ tsp cornstarch slurry (1:1 cornstarch to cold water, mixed, then poured in).
• Garlic Lovers: Increase the garlic to 5 cloves. You do you.

How to Serve This Banchan’s Japanese BBQ Sauce Recipe

Using Japanese barbecue sauce is easy. Seriously, a ton of ways.

• Grilled Meats: Brush over beef, pork, chicken, or tofu. I like to marinate skirt steak for 1 hour, grill it, then baste it with this.
• Dipping Sauce: Use for dumplings, tempura, or (my favorite) panko breaded chicken tenders. Lip-smacking!
• Rice Bowls: Drizzle over garlic rice with grilled veggies.
• Stir-Fry: Toss with sautéed vegetables and noodles for a quick meal.
• Snack Time: Drizzle on French fries or popcorn. Don’t knock it ’til you try it.

(Reader Tip: This makes an amazing glaze for salmon in the last 2 minutes of cooking. Trust me.)

Storage & Freezing

Refrigeration: Store in an airtight container (glass is best) in the fridge for up to 1-2 weeks.

Freezing: Freeze in small portions using ice cube trays for up to 3 months. Then pop out a cube or two and warm gently on the stove.

Notes from the Kitchen

• Strain, then Strain Again. This is a do-not-miss step. It ensures a smooth texture.
• Balance the Flavors. Adjust the sugar, vinegar, and soy sauce to your preference.
• Fresh Ingredients Matter. Fresh, organic garlic and ginger will deliver the best flavor, similar to authentic Banchan.
• Toasted Sesame Oil. Add it at the end for the best aroma. If you cook it for too long, the nutty flavor fades.

Banchan’s Japanese BBQ Sauce Recipe (Copycat)

6 pantry staples. 15 minutes. One saucepan. This Banchan's BBQ copycat beats the $8 bottle every time.

Author: Marisa M. Hsu Cooking Method: Stovetop Cuisine: American Courses: Soup Recipes Recipe Keys: Dairy Free Vegan

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Prep Time 10 mins Cook Time 15 mins Total Time 25 mins Difficulty: Intermediate Servings: 10 Best Season: Fall, Summer, Winter, Spring, Rainy

Ingredient

Scale

1/2x 1x 2x 3x

• 6 tbsp low-sodium soy sauce –
• 2 tbsp brown sugar
• 6 oz can tomato paste
• 1 tbsp mirin
• 3 tsp organic ginger, grated
• 3 tbsp green onion
• 1 tbsp rice vinegar
• 3 cloves garlic, minced
• 3 tsp toasted sesame oil
• 1 cup water
• Salt

Instructions

1. Prep Your Fresh Ingredients

1. Grab your garlic. Peel those three cloves and mince them fine. Not chunky. Fine.

   Wash your green onions. Chop them into small pieces — about half an inch long.

   Now the ginger. Peel it. Then grate it. You need 3 teaspoons of fresh, organic ginger if you can get it. (The flavor is brighter. Worth the extra dollar.)

   Mark as complete

Combine Everything in the Saucepan

1. Get your medium saucepan out.

   Add:

   • 6 tbsp low-sodium soy sauce

   • 2 tbsp brown sugar

   • The whole 6 oz can of tomato paste (every last drop)

   • 1 tbsp mirin

   • 3 tsp grated ginger

   • 3 tbsp chopped green onion

   • 1 tbsp rice vinegar

   • 3 cloves minced garlic

   • 1 cup water

   Grab your whisk. Mix everything together until it's smooth. The tomato paste likes to clump, so really mash it in there. No lumps allowed.

   Mark as complete

Heat and Simmer

1. Turn your stove to medium heat.

   Stir occasionally. After about 5 minutes, you'll see bubbles around the edges. That's your cue.

   Let it come to a gentle simmer. Not a roaring boil. Gentle.

   Simmer for 3-5 minutes. Whisk well so nothing burns on the bottom.

   Now turn the flame down to low. You want the sauce hot but not actively simmering. Let it hang out for another 7-10 minutes. Stir every minute or so.

   The smell here? Insane. Your kitchen will smell like a Japanese steakhouse.

   Taste it now. Add salt only if needed. Most batches don't need any.

   Then add your 3 tsp of toasted sesame oil at the very end. Right before you pull it off the heat. This keeps that nutty aroma bright and fresh.

   Mark as complete

Strain the Sauce (First Time)

1. Pull the saucepan off the heat. Let it cool for a few minutes.

   Don't skip this cooling step. You will burn your fingers. I have the scars to prove it.

   Place your fine mesh strainer over a bowl. Pour the sauce through. Use a spoon to press down on the solids. Get every drop of liquid out.

   Discard the leftover bits of garlic, ginger, and onion.

   Mark as complete

Strain Again (Yes, Again)

1. I know. You're thinking, "do I really need to do this twice?"

   Yes. You do.

   The second strain makes the sauce silky smooth. Like the bottled version. Maybe even better.

   Pour it through the same strainer into a clean bowl or your storage container.

   Mark as complete

Store Your Sauce

1. Pour the smooth sauce into a glass jar or airtight container.

   Seal it. Stick it in the fridge.

   That's it. You just beat the $8 bottle.

   Mark as complete

Nutrition Facts

Servings 10

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Amount Per Serving

Calories 45kcal

% Daily Value *

Total Fat 2g4%

Saturated Fat 0.3g2%

Sodium 52mg3%

Total Carbohydrate 7g3%

Dietary Fiber 1g4%

Sugars 5g

Protein 1g2%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• This sauce is naturally vegan, dairy-free, and nut-free (sesame seeds are seeds, not tree nuts — but check your allergy guidelines)
• Lower-sodium option: Use coconut aminos instead of low-sodium soy sauce. Drops sodium to about 280 mg per serving.

Keywords: Banchan's Japanese, Japanese BBQ Sauce Recipe, BBQ Sauce Recipe