Unagi Glaze Recipes

UNAGI GLAZE

Unagi Glaze image

This is a simple recipe that Chef Gabriel Claycamp gave us during class at West Seattle's wonderful cooking school, Culinary Communion. Posted with permission.

Provided by Julesong

Categories Sauces

Time 15m

Yield 1 batch

Number Of Ingredients 4

Ingredients

14 ounces commercial teriyaki sauce (bottled sauce, not thick glaze, Kikkoman's is okay in a pinch, about 14-16 oz)
1/2 cup brown sugar
1/4 cup rice wine vinegar
1 teaspoon peeled and chopped gingerroot, to taste

Steps:

In a pan, combine all ingredients over medium low heat.
Reduce by about three-quarters, beginning to taste it about halfway through the reduction. It should be full-flavored and sweet and tangy.
Strain mixture and use.
To use: brush on the unagi, broiling the unagi in oven or grilling it.
You can also let the mixture cool, and store the glaze in a clean bottle in the fridge.
Here are the actual instructions Chef gave me, in his wording: "Unagi glaze is very simple. Just reduce bottled terriyaki sauce with a 1/2 cup of brown sugar and 1/4 cup of rice wine vinegar. Add some chopped up ginger. Reduce this by about three quarters. Start tasting around halfway. It should be full-flavored and sweet and tangy. Strain and brush on the Unagi under the broiler, or on the grill".

Nutrition Facts : Calories 752.3, Sodium 15375.1, Carbohydrate 171.2, Fiber 0.4, Sugar 158.1, Protein 23.8

EEL SAUCE

Eel Sauce image

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

Ingredients

½ cup soy sauce
½ cup white sugar
½ cup mirin (Japanese sweet wine)

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

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