Description
Eel Sauce, also known as Unagi Sauce, is a sweet and savory Japanese glaze made from sugar, soy sauce, and Mirin. Perfect for drizzling over grilled eel, sushi, or other dishes, it adds a rich, flavorful finish with a honey-like consistency once reduced.
Ingredients
Scale
Ingredients
- ½ cup granulated sugar
- ½ cup soy sauce
- ½ cup Mirin
Instructions
- Combine Ingredients: In a small saucepan, whisk together the granulated sugar, soy sauce, and Mirin until fully combined, ensuring the sugar dissolves evenly into the liquids.
- Cook the Sauce: Place the saucepan over medium heat. Cook the mixture, stirring occasionally, until it thickens and reduces to about ¾ cup (approximately 253 grams). The sauce should thicken to a consistency similar to honey once cooled.
- Cool and Store: Remove the saucepan from heat and allow the sauce to cool completely. Use immediately or transfer to a resealable container and refrigerate for up to 2 weeks for later use.
Notes
- Stir occasionally during cooking to prevent burning and ensure even thickening.
- The sauce thickens further as it cools, so remove from heat when slightly less thick than desired.
- Store refrigerated in an airtight container and use within 2 weeks for best flavor and safety.
- Use this sauce to enhance grilled eel, sushi rolls, grilled meats, or vegetables.
