UNAGI SAUCE RECIPE
This homemade Unagi Sauce or Eel Sauce is sticky, sweet, savory, and flavorful! Popular in Japanese cuisine, it's traditionally used on grilled eel (unagi), barbeque dishes and sushi rolls. Unagi sauce is made by simmering 4 simple ingredients to a sugary, salty reduction that's perfect atop your favorite dish.
Provided by Izzy
Categories Condiment
Time 15m
Number Of Ingredients 4
Steps:
- Place a medium saucepan over medium heat. Add the mirin, sugar, and sake. Mix well.
- Add soy sauce to the saucepan and bring to a boil, stirring occasionally to ensure the sugar dissolves.
- Once boiling, reduce heat to low and simmer for about 10 minutes until you see many bubbles on the surface. Stir occaionally.
- Remove from heat and let it cool. Use as directed in the post. Enjoy!
Nutrition Facts : Calories 33 kcal, Carbohydrate 7 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 461 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
EEL SAUCE
Also called Nitsume, Unagi or Kabayaki. It is a sweet and salty sauce that goes great over grilled fish or chicken and is a common drizzle over sushi. Traditionally it is used on Japanese grilled eel and eel rolls. I also use this sauce over fresh cooked noodles for a quick snack. 1/2 cup of dashi may be added to create a richer, more authentic flavor. (Dashi is a fish stock that must be made at home)
Provided by noogie01
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 6
Number Of Ingredients 3
Steps:
- Heat soy sauce, sugar, and mirin into a small saucepan over medium heat. Cook and stir until liquid is reduced to about 3/4 cup.
Nutrition Facts : Calories 120.6 calories, Carbohydrate 24.5 g, Fiber 0.2 g, Protein 1.4 g, Sodium 1202.6 mg, Sugar 23.3 g
EEL SAUCE FOR SUSHI
Eel sauce is the dark, sweet sauce used on grilled eel, as well as many types of sushi rolls
Provided by Marie Porter
Categories Condiment
Time 22m
Number Of Ingredients 3
Steps:
- Combine all three ingredients in a small saucepan, whisk well to combine.
- Bring to a boil over medium-high heat, reduce heat, and simmer gently until sauce volume has reduced to about 3/4 cup. (If you boil it hard, you will end up with a caramel, not a sauce!)
- Remove from heat, allow to cool to room temperature.
- Once cooled, transfer to fridge and chill until you're ready to use it.
- To serve, spoon sauce into a pastry bag or a sauce bottle (pictured). Cut the tip off the pastry bag (if applicable), squeeze sauce over prepared sushi, as desired.
Nutrition Facts : Calories 32 kcal, Carbohydrate 8 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 369 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
HOW TO MAKE EEL SAUCE FOR SUSHI
This eel sauce is perfect for dipping in sushi or using as a marinade for fish or chicken.
Provided by Jennifer Sikora
Categories Food
Time 20m
Number Of Ingredients 3
Steps:
- Heat soy sauce, sugar, and mirin into a small saucepan over medium heat. Cook and stir until liquid is reduced by about 1/4. This should take about 10 minutes. Your sauce will have the thickness of honey.
Nutrition Facts : Calories 93 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1/4 cup, Sodium 876 grams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
UNAGI SUSHI SAUCE
Number Of Ingredients 5
Steps:
- Instructions: Mix ingredients together, and pour into a small pan. Put on low heat and simmer for a few minutes until sugar dissolves, while stirring with a wooden spoon. Once sugar is fully dissolved, let the sauce cool, and keep in fridge for use.
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- To prepare the sauce, you will need to mix the sake and mirin in a small saucepan, and then allow them to boil. Once they have boiled, reduce the heat, add sugar and stir until it has completely dissolved.
- As your sauce cools, start preparing and cooking your rice—you can use your preferred rice preparation method. One of the recommended methods of cooking 200 g rice is to boil it with 260 ml of water—once you have washed it under cold running water.
- Next, preheat your grill to around 250 degrees C. Mostly, eel fillets come sliced in half lengthwise. So, you will just need to cut the eel fillets in half width-wise so that they can fit on top of the rice bowl.
- Next, line your baking with an aluminum foil. Place the fillets on top of the baking sheet and then brush them with some vegetable oil. Put the baking sheet on your oven, and then grill for around 5 to 7 minutes, or they have turned brown.
- Remove your fillets from the oven and then brush them with the unagi sauce carefully—and make sure that you spare some sauce for later use. Put the fillets back on the grill and grill for an additional minute.
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