Description
Eel Sauce, also known as Unagi Sauce, is a luscious, sweet-savory glaze traditionally used in Japanese cuisine, especially on grilled eel dishes. This easy-to-make sauce combines sugar, soy sauce, and Mirin, then is gently simmered until thickened to a honey-like consistency, perfect for drizzling over sushi, grilled meats, and vegetables.
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 the sugar is fully dissolved and the mixture is smooth.
- Cook the Sauce: Place the saucepan over medium heat and cook the mixture, stirring occasionally, to prevent burning. Continue simmering until the sauce thickens and reduces to about ¾ cup (approximately 253 grams). The final consistency should be similar to honey once cooled.
- Cool and Store: Remove the saucepan from heat and allow the sauce to cool completely. You can use the eel sauce immediately or store it in a resealable container in the refrigerator for up to 2 weeks, maintaining its flavor and texture.
Notes
- Stir occasionally while simmering to avoid burning the sugar.
- The sauce thickens further as it cools, so remove it from heat once it reaches a slightly thinner consistency than desired.
- Store in an airtight container in the refrigerator for up to 2 weeks.
- Use as a glaze for grilled eel, drizzling over sushi rolls, or as a dipping sauce for other dishes.
- Mirin is a sweet Japanese rice wine; if unavailable, a sweet white wine or a mix of sake and sugar can be substituted.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Japanese
