I had a similar dish in the States and tried to recreate the dish in a Japanese style.Coat the meat with katakuriko evenly by rubbing gently into the meat. Recipe by EnjoyKitchen

Tangy and sweet, turned out good. Put it on a 9lb brisket Fyi.

I love BBQ, especially pulled pork, but I can get tired of it. So for a change of pace, pulled beef adds some variety.

Sweet, tangy, bold, spicy. This BBQ sauce has it all. I've been working to perfect it and I honestly think it's better than anything store bought.

This is one of my favorite recipes this is not a custom recipe of my own is a recipe from buttermilk and bourbon restaurant in Boston chef Jason Santos I’ll read you his quote this is definitely a must try to take it from me “ this may be my favorite recipe in this book I put this beep on everything this is the most popular sauce at the restaurant and all of my staff call this “crack sauce“ because it is literally good on anything use it as a marinade or a barbecue sauce or a salad dressing or a dipping sauce“. Jason Santos

MY VERSIONCHINESE BBQ CHAR SIEW SAUCEGREAT ON CHICKEN TOOLOVING IT

Finger lickin Good 😋😋 make a big batch of this and bottle it up. I usally dont share this recipe but I figured I would. It's ment to be eaten and shared. Double it up! Twist it and make it your own. #summer #bbq

I don't use ketchup don't really care for it. Was hanging out with some of my family having a good time drinking and cooking made up some chicken sliders and my niece asked for BBQ. Having no ketchup in the house this is what we came up with

I came up with this dish when the Hubbalicious was feeling something simple and BBQ-ish. Threw together some pork shoulder, the last of the accumulated BBQ sauce leftovers from Hub's rib smoking adventures, the last onion of last week, and some other odds and ends.Sometimes when I make things with a fatty cut of meat, people will ask if they can substitute it with something leaner. Well, you can, and it'll still be ok, but there is something so truly delicious about BBQ sauce that gets caramelized with pork fat. And the texture is so much more tender, too.With this kind of preparation, I'd rather eat a little less of the fatty pork shoulder than double the serving of a leaner cut, but that's my porkfat lovin' preference. :PIf you don't care for pork, you can also make this with boneless, skinless chicken thigh meat cut into slightly larger pieces.

Best With Skinless Pork Belly , I Love It With Soft Pork Bone TooIt’s Easy With A Store Bought Char Siew Dauce From Lee Kim Kee ,But I Am Trying Out Today ,Remaking This Dish Using A DIY Sauce From A Old Magazine ,

I was planning to cook a steak today. Rather than giving the steak a spice rub, I opted to make a barbecue sauce utilizing the root beer in the fridge. It turned out well. I scored this little cast iron pot when I went to the store, so I was able to make the sauce on the grill.