I love the Banchan’s Japanese BBQ Sauce for everything from meatballs, grilled vegetables, dipping, glazing, and even on toast! This banchan japanese bbq sauce copycat recipe is super easy and I use it when I’m out of my favorite bottles of the store bought kind. So while the bottled brand of Banchan bbq sauce is solid and amazing, it doesn’t hurt to have a homemade copycat version on hand for those “I need it now” moments and for when you can’t get to the store.
Updated on November 16, 2025
Table of contents
Once day our family brought home a bottle of Banchan’s Japanese BBQ sauce and said, as our eyes sparkled, we thought we had just found the best Asian barbecue sauce ever!
Ok, slow your roll, I thought. However, he was right! Banchan’s is so good…and it caters to all kinds of palates, similar to how lots of people love teriyaki sauce. I think my family loves this sauce because it has a great balance of sweet and savory with familiar, simple ingredients.
Making a copycat Japanese BBQ sauce at home is my way of just having this awesome sauce on hand…and it started because we had gone on a trip to Australia and my kids were asking for it (of all things)!
So therefore, a Banchan’s Japanese BBQ sauce copycat recipe is always good to know for those “emergency” moments or when my stash runs out.
What is Banchan’s Japanese BBQ Sauce?
Banchan’s Japanese BBQ Sauce is a popular condiment and Asian barbecue sauce (in a cool, hip, and simple squeeze bottle with a red cap) known for its versatile use in various dishes, particularly in grilling and dipping.
The “Original” bbq sauce is renowned for its unique balance of flavors that caters to a wide range of palates (aka my kids even love it) and I drizzle this on crispy bottom potstickers and my salmon bites.
The brand’s messaging has some fusion of Korean with Japanese flavors…making it popular and giving it depth to the range of BBQ sauces they offer. It’s more tangy than Korean BBQ sauce and more glaze-like and versatile than yakiniku sauce, and so Japanese BBQ sauce really slaps for a tableside condiment and multi-purpose sauce.
Characteristics and Flavor of Banchan’s Japanese BBQ Sauce:
- Sweet and Savory Balance: The sauce combines sweet and savory notes, making it suitable for both meat recipes and vegetables. You can even brush it over chicken thighs and stick them in the oven or a Dutch oven.
- Umami-rich: It contains ingredients that enhance the umami flavor, which adds depth to dishes.
- Versatile Use: Can be used as a marinade or in a marinade recipe, dipping sauce, or drizzled over cooked dishes.
- Simple Ingredients: Typically made with common pantry staples, allowing for an easy homemade version.
- Appealing to All Ages: The mild flavor profile makes it a favorite among kids and adults alike.
Ingredients Banchan Japanese BBQ Sauce Copycat Recipe
Quality is the difference in Banchan’s Asian barbecue sauce, so in order to make your copycat BBQ sauce recipe, use as many organic ingredients as possible for more true and vibrant flavor. For example, you only need a little organic ginger…so if you don’t use organic ginger please add more to the measurement.
- 6 tbsp low sodium soy sauce – Adds deep umami flavor and a salty balance to the sauce.
- 2 tbsp brown sugar – Provides warm sweetness to balance the acidity and saltiness.
- 6 oz can tomato paste – Creates a thick, rich base with a hint of tanginess.
- 1 tbsp mirin – Adds a mild sweetness and depth of flavor.
- 3 tsp organic ginger, grated – Gives a warm, slightly spicy kick that enhances the sauce.
- 3 tbsp green onion – Contributes a fresh, vibrant, mild onion flavor. Chop into 1/2″ slices.
- 1 tbsp rice vinegar – Adds a touch of acidity to balance the sweetness.
- 3 cloves garlic, minced – Infuses the sauce with a robust, savory aroma.
- 3 tsp toasted sesame oil – Brings a nutty, aromatic finish to the sauce.
- 1 cup water – add an additional tablespoon to thin out if preferred
- Salt – ONLY to taste – Enhances and rounds out all the flavors. Taste first before adding.
*the copycat recipe could also use regular, white cane sugar instead of brown sugar if you prefer.
Equipment
To make this delicious Banchan’s Japanese BBQ sauce copycat recipe at home, you’ll need the following equipment:
- Measuring Spoons: To measure out the exact quantities of soy sauce, sugar, mirin, and other ingredients.
- Can Opener: For opening the can of tomato paste.
- Grater: To grate the fresh ginger. This allows more ginger extract rather than just chopping.
- Knife and Cutting Board: For mincing the garlic and chopping the green onion.
- Whisk or Spoon: To mix the ingredients thoroughly until smooth and press through the strainer.
- Sauce Pan: To blend all the flavors.
- Strainer: To smooth the BBQ sauce.
- Storage Container: A clean jar or airtight container to store your homemade BBQ sauce.
Having these tools on hand will make the process smooth and ensure your copycat BBQ sauce turns out delicious!
Instructions
- Prepare the Ingredients:
- Gather all the ingredients listed in the recipe.
- Garlic: Peel the cloves of garlic and mince or crush using a knife and a cutting board.
- Green Onions: Wash a few green onions, then chop them into small pieces, about 1/2″ long.
- Take a piece of ginger and peel it. Use a grater to grate 3 teaspoons of fresh, organic ginger.
- Combine Ingredients:
- In a medium-sized saucepan, add:
- 6 tablespoons of low-sodium soy sauce
- 2 tablespoons of brown sugar
- 6 oz can of tomato paste
- 1 tablespoon of mirin
- 3 teaspoons of grated ginger
- 2 tablespoons of chopped green onion
- 1 tbsp of rice vinegar
- 3 cloves garlic – minced
- 1 cup water
- In a medium-sized saucepan, add:
- Mix the Ingredients:
- Use a whisk or spoon to mix all the ingredients together until thoroughly combined.
- Heat in Saucepan:
- Heat the saucepan over medium heat, stirring occasionally until the mixture starts to simmer. This should take about 5 minutes. Simmer for at least 3-5 minutes. Whisk well to avoid burning.
- Turn the flame down and allow the sauce to be very hot but no longer simmering for another 7-10 minutes while stirring, which will help meld the flavors together without any burning.
- Add salt to taste
- Then, add the sesame oil at the end right before removing the sauce from the heat.
- Strain the Sauce (First Time):
- Remove the saucepan from heat and let it cool for a few minutes.
- Use a fine mesh strainer to strain the sauce into another bowl, pressing down with a spoon to extract as much liquid as possible. Discard any solids left in the strainer.
- Strain the Sauce (Second Time):
- To make the sauce even smoother, pour it through the strainer a second time into a clean bowl or container.
- Store the Sauce:
- Once strained, pour the smooth sauce into a glass storage container.
- Seal the container and store in the refrigerator for up to a week.
Add-Ins & Variations
- Spicy Kick – Add 1 tsp gochujang or ½ tsp red pepper flakes for a bit of heat, or mix with this delish kung pao sauce recipe for unique sweet and spicy notes that make an awesome meat glaze.
- Smoky Flavor – Mix in ½ tsp smoked paprika or a dash of liquid smoke for depth.
- Sweeter Version – Use honey or maple syrup instead of sugar for a natural sweetness.
- Citrus Twist – A splash of yuzu juice or fresh orange juice can brighten up the flavor.
- Umami Boost – Stir in ½ tsp miso paste for deeper complexity. As a bonus, try that miso infused Banchan’s-style sauce on honey miso glazed salmon or use this sauce in combination with firecracker salmon!
- Thicker Sauce – Simmer longer or add ½ tsp cornstarch slurry to thicken the texture. Cornstarch slurry is 1:1 ratio. You can use 1/2 tbsp cornstarch to 1/2 tbsp cold water, mix it, then pour it in.
- Garlic Lovers – Increase the garlic for an extra punch of bold, savory flavor.
- Water – Lessen the salt by adding a little water, little by little, as needed.
Notes & Tips
- Strain – This is important and a do not miss step. It ensures the smooth texture and delicious taste to come out.
- Balance the Flavors – Adjust the sugar, vinegar, and low sodium soy sauce to get your preferred balance of sweet, salty, and tangy.
- Use Fresh Ingredients – Fresh, organic garlic and ginger will give the best, most vibrant taste which is similar to Banchan’s Japanese BBQ sauce.
- Simmer for Depth – Let the sauce simmer for a few minutes to develop a richer, well-blended flavor.
- Taste as You Go – Since ingredients like soy sauce and vinegar vary in intensity, taste and adjust seasoning as needed.
- Toasted Sesame Oil – Add it at the end for the best aroma and nutty depth.
How to Serve
How to use Japanese barbecue sauce is easy and there are a ton of ways to utilize this savory, bold, all-purpose sauce, from dipping, glazing, to marinating with. You can use this for gatherings and parties, which is impressive because it is homemade and guests really appreciate that. Find a list of ways how to use this bbq sauce below:
- Grilled Meats – Brush over beef, pork, chicken, or even tofu while grilling. I like to marinate skirt steak for one hour in an easy Asian meat marinade sauce, grill, then baste with this Banchan copycat sauce.
- Dipping Sauce – Use as a dip for dumplings, tempura, or crispy fried dishes. This Asian BBQ sauce is so slappin’ on panko breaded chicken tenders.
- Rice Bowls – Drizzle over garlic rice with grilled veggies and protein. It’s my favorite drizzled on Japanese soboro chicken onigiri…lip-smacking!
- Stir-Fry – Toss with sautéed vegetables and noodles for a quick meal.
- Burgers & Sandwiches – Spread on buns for an Asian-inspired BBQ twist.
- Snack Time It: Drizzle on hot honey popcorn, french fries, panko shrimp, and toss all over karaage.
- Dressing: Try it in salad dressing or on pizza and add some fusion to everyday meals.
Storage Tips
- Refrigeration – Store in an airtight container in the fridge for up to 1-2 weeks. A glass mason jar or glass sauce container actually keeps sauces MUCH fresher and longer than plastic.
- Freezing – Freeze in small portions using ice cube trays for up to 3 months. Warm gently on the stove or microwave, stirring to recombine any separated ingredients.
Banchans Japanese BBQ Sauce Copycat Recipe
Equipment
- grater
- Knife and cutting board
- Whisk or spoon To mix the ingredients thoroughly until smooth and press through the strainer.
- strainer To smooth the BBQ sauce.
- Storage container A clean jar or airtight container to store your homemade BBQ sauce.
Ingredients
- 6 tbsp low sodium soy sauce
- 2 tbsp brown sugar or white cane sugar
- 6 oz tomato paste small can
- 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 to taste
Instructions
Prepare the Ingredients:
- Gather all the ingredients listed in the recipe.Garlic: Peel the cloves of garlic and mince finely using a knife and cutting board.Green Onions: Wash a few green onions, then chop them into small pieces.Take a piece of ginger and peel it. Use a grater to grate 2 teaspoons of fresh, organic ginger.
Combine Ingredients:
- In a medium-sized saucepan, add: soy sauce, sugar, tomato paste, mirin, grated ginger, chopped green onion, rice vinegar, minced garlic, waterMix the ingredients well and stir.6 tbsp low sodium soy sauce, 2 tbsp brown sugar, 6 oz tomato paste, 1 tbsp mirin, 3 tsp organic ginger, 3 tbsp green onion, 1 tbsp rice vinegar, 3 cloves garlic, 1 cup water
Heat in Saucepan:
- Heat the saucepan over medium heat, stirring occasionally until the mixture starts to simmer. This should take about 5 minutes. Simmer for 5 minutes. Stirring well to avoid burning.
- Turn the flame down and allow the sauce to be very hot but no longer simmering for another 7-10 minutes while stirring, which will help meld the flavors together without any burning.You can add salt to taste (taste the sauce first).Salt
- Add the sesame oil at the end right before removing the sauce from the heat.3 tsp toasted sesame oil
Strain the Sauce (First Time):
- Remove the saucepan from heat and let it cool for a few minutes.Use a fine mesh strainer to strain the sauce into another bowl, pressing down with a spoon to extract as much liquid as possible. Discard any solids left in the strainer.
Strain the Sauce (Second Time):
- To make the sauce even smoother, pour it through the strainer a second time into a clean bowl or container.
Store the Sauce:
- Once strained, pour the smooth sauce into a glass storage container. Seal the container and store in the refrigerator for up to a week.
Notes
- Strain – This is important and a do not miss step. It ensures the smooth texture and delicious taste to come out.
- Balance the Flavors – Adjust the sugar, vinegar, and low sodium soy sauce to get your preferred balance of sweet, salty, and tangy.
- Use Fresh Ingredients – Fresh, organic garlic, green scallions, and ginger will give the best, most vibrant taste which is similar to Banchan’s Japanese BBQ sauce.
- Simmer for Depth – Let the sauce simmer for a few minutes to develop a richer, well-blended flavor.
- Taste as You Go – Since ingredients like soy sauce and vinegar vary in intensity, taste and adjust seasoning as needed.
- Toasted Sesame Oil – Add it at the end for the best aroma and nutty depth.
LEAVE A COMMENT