Ingredients
Method
- Place all of the ingredients in a small saucepan over medium heat and stir until the sugar is completely dissolved, about 2-3 minutes.
- Bring the mixture to a gentle simmer, then reduce the heat to low.
- Allow the sauce to simmer gently for 10-15 minutes, stirring occasionally, or until the sauce has reduced by nearly half and has thickened to a syrup-like consistency.
- Remove it from the heat and allow it to cool completely. It will continue to thicken slightly as it cools.
- Transfer the eel sauce to an airtight jar and store it in the refrigerator where it will keep for at least 2 months.
Notes
- Use a good quality Japanese soy sauce and mirin for the best flavor depth in your eel sauce. The subtle nuances make a big difference.
- Don't rush the simmering process. The sauce needs time to reduce and thicken to that desired syrupy consistency.
- If your sauce becomes too thick after cooling, gently reheat it over low heat with a tablespoon or two of water until it reaches your preferred consistency.
- Store leftover eel sauce in an airtight container in the refrigerator for up to 2 months. This homemade sauce is incredibly versatile and great to have on hand. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't rush the simmering process. The sauce needs time to reduce and thicken to that desired syrupy consistency.
- If your sauce becomes too thick after cooling, gently reheat it over low heat with a tablespoon or two of water until it reaches your preferred consistency.
- Store leftover eel sauce in an airtight container in the refrigerator for up to 2 months. This homemade sauce is incredibly versatile and great to have on hand. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.