Sweet and Sour BBQ Sauce

  • Recipe courtesy Vincent Camillo for Cooking Channel
Total Time:
45 min
10 min
Inactive Prep:
10 min
25 min
1 1/2 cups


  • 1 cup rice wine vinegar
  • 1/4 cup lime juice
  • 1/4 cup white miso
  • 2 tablespoons soy sauce
  • 2 tablespoons sugar
  • 1 tablespoon ketchup
  • 1 tablespoon yuzu kosho (Japanese citrus-hot pepper paste)
  • 2 cloves garlic, grated or chopped
  • One 1-inch piece fresh ginger, peeled and grated
  • 1/2 cup bonito flakes


Bring the vinegar, lime juice, miso, soy sauce, sugar, ketchup, yuzu kosho, garlic and ginger to a simmer in a medium saucepan over medium heat. Reduce the heat if necessary to keep at a low bubble for 20 minutes.

Remove the pan from the heat and stir in the bonito flakes. Steep for 5 to 10 minutes; the flakes will wilt and soften in the pan. If a smoother sauce is desired, blend or puree. Use immediately, or refrigerate in a nonreactive container for up to 2 days.