Description
Eel Sauce, also known as Unagi Sauce, is a sweet and savory Japanese condiment that perfectly complements grilled eel and other dishes like sushi and rice bowls. Made simply from sugar, soy sauce, and Mirin, this thickened sauce delivers a rich umami flavor with a honey-like consistency once cooled.
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 mixture is fully combined and smooth.
- Cook the Sauce: Place the saucepan over medium heat. Cook the mixture while stirring occasionally, allowing it to thicken and reduce to about ¾ cup (approximately 253g). The sauce should develop a consistency similar to honey once it cools.
- Cool and Store: Remove the saucepan from heat and let the sauce cool completely. After cooling, use immediately or transfer the sauce to a resealable container and refrigerate for up to 2 weeks.
Notes
- Stir the sauce frequently during cooking to prevent burning or sticking to the pan.
- Allow the sauce to cool before using to achieve the proper thick, honey-like consistency.
- Store leftover sauce in an airtight container in the refrigerator to maintain freshness.
- Mirin adds sweetness and depth; if unavailable, a combination of sake and sugar can be substituted but will alter the flavor slightly.
