Pretty simple - boil the Mirin and Sake together so the alcohol is burned off. Toast the sesame seeds. Grind half and keep half whole. This is important.
250g garlic blend / chopped or pounded
Red miso from Sendai: 375g
Brown sugar: 500g
Shichimi: 5g (7 spice, optional)
Ground Sesame 50g
Whole toasted Sesame 50g
Dark soy sauce: 500cc
1 tablespoon honey
1/2 onion (coarsely chopped)
black pepper to taste
1 Sesame oil: 1 tablespoon. Korean sesame oil is a lot more fragrant - try to find a good brand.
Note: the brands of soy sauce, mirin, sake here are run of the mill ones you can find at most any grocery store. Important not to use Mirin with corn syrup as it's overly sweet, and avoid Soy sauce with too many additives.
For additional UMAMI and addictiveness, steep kombu and/or use fish Dashi in in a mesh bag to infuse flavor but not particulate matters.
NOTE: Don't overmarinate. 30 min max!
For cuts that go well with this, visit