Japanese BBQ Marinade Selection

Japanese BBQ Marinade Selection

  • Serves 2
Rated by 47 people
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Bring something a little different to your next barbecue with this easy-to-prepare selection of Japanese marinades. The quintessential Japanese flavours (such as soy sauce, sesame, mirin rice wine and yuzu citrus) will add complex flavours to your succulent steaks, juicy pork chops and tender chicken thighs. Choose any one of the three marinades in this recipe, or go all out and prepare them all.


Please see each individual marinade below for ingredients.

How To Prepare

  1. Yakiniku Marinade
    230g ribeye steak
    3 tbsp soy sauce
    1 1/2 tbsp sugar
    1 tbsp sesame oil
    2 tbsp white sesame seeds
    50g fresh ginger
    4 garlic cloves
    1 small spring onion
    kimchi (to garnish)

    Prepare the meat by cutting it into thin yakiniku pieces approx. 7cm long by 4cm wide by 0.5cm thick. Add all marinade ingredients to a blender except for the sesame seeds and blend well. Add sesame seeds near the end. Lay meat in a tray, cover evenly with marinade and leave covered in cling film for at least two hours, but ideally overnight, in the fridge.

  2. Honey & Soy Glaze
    300g pork chops
    2 tbsp soy sauce
    2 tbsp mirin rice wine
    2 tbsp cooking sake
    2 tsp ground garlic

    Combine all marinade ingredients in a bowl and mix well. Drizzle over pork chops on a tray and leave covered in cling film for at least two hours, but ideally overnight, in the fridge

  3. Yuzu & Cumin Marinade
    2 chicken thighs
    75ml soy sauce
    25ml mirin sweet cooking sake
    1/4 tbsp brown sugar
    1/2 small red chilli finely chopped or 1 tsp dried chilli flakes
    1/2 garlic clove
    1 tbsp yuzu citrus juice
    2 tsp cumin seeds

    Mix all marinade ingredients in a bowl. Coat scored chicken thighs and leave covered in cling form for at least two hours, or ideally overnight, in the fridge.

  4. On the big day, cook your marinated meat on the barbecue well done. The yakiniku marinated beef should be done a little differently and cooked for approx. 1 minute on each side before being garnished with kimchi for a Korean spicy kick.

Tips and Information

- Japanese pickles make an excellent side to barbecue meat.
- Make sure that the marinade is spread well on the meat when you place it in the fridge. You can also use a plastic bag instead of the tray to help spread it more evenly.