Bincho Sauce (Japanese BBQ Sauce)

If you’ve ever had Japanese barbecue, you know the magic lies in the sauce. Bincho sauce, our version of a Japanese barbecue sauce, is a perfect balance of sweet, salty, and savory. It’s the kind of sauce you’ll want to drizzle over everything. Use it on grilled meats and seafood to rice bowls, stir-fries, and even vegetables. For us, it’s a weeknight hero, transforming a simple steak and rice combo into a meal that tastes like it took hours, all in under 30 minutes.

We named it Bincho, which comes from binchotan, a type of high-quality Japanese charcoal often used for grilling. This sauce captures that rich, smoky inspiration, though you don’t need a fancy grill to enjoy it. I’ve been making this sauce for many years, tweaking it over time. Unlike traditional soy sauce-based recipes, we use liquid aminos, which keep this recipe gluten-free while delivering that signature umami punch.

One of the best parts? It’s a multitasker. Use it as a marinade to infuse your meats with flavor, or finish your dishes with it for that perfect glossy glaze. And if you’re planning ahead, this sauce stores beautifully in the fridge, ready to elevate your meals anytime. With Japanese barbecue sauces growing in popularity, Bincho sauce is a staple you’ll want to keep on hand—whether you’re grilling skewers on the weekend or whipping up a fast weeknight stir-fry.

Main Ingredients:

Liquid Aminos: A gluten-free alternative to soy sauce packed with umami. I find liquid aminos to be less salty than soy sauces and more user friendly. We use them in place of soy sauce in all our recipes at our restaurant Hattaway’s on Alder.

Brown Sugar: Balances the saltiness of the liquid aminos with a deep caramelized sweetness that shines when grilled.

Ginger: Fresh ginger brings warmth and a hint of spice, cutting through the sauce’s richness.

Garlic: Essential for that robust, savory flavor. It mellows during cooking and complements the sweetness perfectly.

Gochugaru: Korean chili flakes add just a whisper of heat without overwhelming the sauce. I find the heat and flavor level of gochugaru preferable to red chili flakes, but they would also work here.

Sesame Oil: Stirred in at the end, it gives the sauce a nutty aroma and silky finish.