Homemade Eel Sauce: Your Sushi Secret!
Eel sauce: make this simple, rich, and glossy homemade unagi sauce in under 20 minutes. Perfect for sushi, grilled eel, or as a versatile glaze.
Ingredients
- 1/2 cup Japanese soy sauce
- 1/2 cup quality mirin
- 1/3 cup granulated sugar
- 2 tablespoons sake
- Small saucepan
- Whisk
Instructions
- 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
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.