Description
Sweet, sticky, and packed with umami, eel sauce is the perfect condiment to add flavor to grilled dishes, yaki onigiri, and to drizzle on sushi.
Ingredients
Scale
- 100 ml mirin
- 100 ml soy sauce
- 3 1/2 tablespoons sugar
- 2 1/2 tablespoons sake
Instructions
- Bring the ingredients to a boil. Put all the ingredients for the eel sauce in a small saucepan and bring to a boil.
- Simmer the sauce. Turn the heat down to medium low (the sauce should still be bubbling) and stir frequently for 15 to 20 minutes, until desired consistency. The longer you cook the sauce, the thicker it will get. Also, keep in mind that it will continue to thicken as it cools down. I personally stop cooking it at around 17 minutes.
- Serve. Transfer to a container and refrigerate it. Drizzle a little over sushi, serve with eel, grilled meats or tofu, or use as a spread for sandwiches.
Notes
Save unagi sauce in a jar or other storage container and refrigerate for up to 4 weeks.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 68
- Sugar: 11.7g
- Sodium: 442.7mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13.5g
- Fiber: 0g
- Protein: 1.1g
- Cholesterol: 0mg
