Asian-inspired BBQ sauce that can be dipped or used as a final coating. It’s nearly hard to muck up this sauce, no matter what you add. Instead of white vinegar, you might use rice wine vinegar. Try replacing the dry mustard with wasabi or horseradish. To make the tomato paste more like ketchup, you can either eliminate the water or add two 6-ounce cans of tomato paste. Similar to other thick BBQ sauces, use this sauce.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 2 cups |
Ingredients
- 1 tablespoon vegetable oil
- 4 cloves garlic, minced, or more to taste
- 1 (6 ounce) can tomato paste
- ½ cup sake
- ½ cup water
- ⅜ cup white sugar
- ¼ cup white vinegar
- ¼ cup dark miso paste
- 2 tablespoons soy sauce (Japanese- or Thai-style)
- 2 tablespoons Worcestershire sauce
- 2 teaspoons dry mustard
- 1 teaspoon chili powder
- 1 teaspoon grated fresh ginger
- 1 teaspoon red pepper flakes
Instructions
- Heat oil in a saucepan over medium heat. Cook and stir garlic in hot oil until fragrant, 2 to 3 minutes.
- Stir tomato paste, sake, water, sugar, vinegar, miso paste, soy sauce, Worcestershire sauce, mustard, chili powder, ginger, and red pepper flakes with the garlic in the saucepan; bring to a simmer and cook, stirring frequently, until thickened, about 30 minutes.
- For an easy sloppy joe-style dish, brown ground pork and chopped onions in a pan, add a couple spoons of sauce. Place sloppy joe on a thick slice of bread and top with mozzarella.
Reviews
I agree with the other review in the fact that the tomato paste overpowered a little but still pretty good. I’ll make it again but cut back on the paste next time.
It tastes very strongly of tomato paste, perhaps sub in tomato sauce and a little paste to thicken.