The word *yakiniku* means “grilled meat” in Japanese. The most popular kind of *yakiniku* in Japan consists of thin slices of beef grilled over coals or an electric grill, then dipped in *yakiniku* [sauce](https://www.masterclass.com/articles/japanese-sauce-guide). *Yakiniku* is commonly made on a tabletop grill in *yakiniku* restaurants or served as part of a *[donburi](https://www.masterclass.com/articles/donburi-rice-bowls-guide)* (rice bowl).\n*Yakiniku* sauce is a [*tare*](https://www.masterclass.com/articles/tare-sauce-recipe) (glaze/dipping sauce) commonly served as a condiment or marinade for *yakiniku*, or Japanese grilled meat. Like all great kitchen condiments, individual recipes for *tare* vary, but they can be easily adjusted to suit the dish at hand. Add miso or shio koji for a sweet boost of umami or [*togarashi*](https://www.masterclass.com/articles/shichimi-togarashi-recipe) (or preferred spice powder) for heat. The most popular *tare* to serve with *yakiniku* is made with *shoyu* (soy sauce), [mirin](https://www.masterclass.com/articles/how-to-cook-with-japanese-sweet-rice-wine), garlic, and sesame seeds. \n\nThis Japanese-style barbecue sauce is the perfect marinade for grilling.