Copycat Recipe ☆ Japanese Steak Sauce

Copycat Recipe ☆ Japanese Steak Sauce

When I was a student, I worked for a steakhouse as a part time job. This steak sauce tastes like that restaurant. I modified the proportion of the ingredients for home cooks.

Ingredients: Proportions

Grated onion
Grated garlic
1 teaspoon
Grated ginger
1 teaspoon
Soy sauce
100 ml
100 ml
Vegetable oil (omit if you prefer a lighter flavor)
50 ml
[Sizzling sauce version] is also recommended. Pan fry the beef and pour the sauce over the sizzling steak in the pan


1. Mix all the ingredients, and it's done. If you prefer a lighter sauce, omit the vegetable oil. Pour the sauce over the sizzling steak.
2. [Sizzling sauce version] Add the sauce in the frying pan after cooking the steak. Mix with the gravy, and heat the sauce until hot. The gravy flavour makes the steak more delicious.
3. Actually, you can use this sauce as a salad dressing. Drizzle over fresh vegetables, and enjoy. The dish will be delicious if you serve fresh vegetables on side. ♪
4. Recipe ID: 972843 Simply cook the beef and marinate in the sauce. Slice before you serve. Cook in bulk at the end of the year and serve for the New Year's feast.
5. You can store this steak sauce for about a week to 10 days (in the winter). There are no preservatives, so use up the sauce as soon as possible ♪
6. I was thinking to make the sauce in bulk towards the end of the year, so I experimented beforehand. I stored the sauce in the freezer and checked the taste. I wrote my opinion at Step 5 as following the result of my experiment.
7. Try to use up the sauce within 2-3 days during the summer. User "Musume double" reported that she stored the sauce in the freezer before use. You could freeze the leftovers.

Story Behind this Recipe

I learned how to make this sauce when I worked for that restaurant. The restaurant has since then ceased operation. ^^;
I didn't know the exact proportion of the original sauce. I tasted the sauce frequently when I ate their staff meal. I tried to recreate the taste from what I remembered. I think this recipe is very close to the original, so I'm proud of it.