Unagi Sauce Recipes

UNAGI SAUCE RECIPE

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!

EEL SAUCE

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.

GRILLED UNAGI WITH JAPANESE EEL SAUCE

Steps:

• Ina small pot, bring 2 c of water to boil, put in eel bones then simmer until the liquid reduce to 1/2 c. Strain and discard bones.
• In a medium pan, put together 1/2 c eel broth with cooking sake, mirin, soy sauce.Bring to boil and simmer until the mixture is thick enough to coat the back of the spoon. Taste, and adjust seasoning if needed (add sugar if need more sweetness and more water if it's too salty).
• Skew 2-3 skewers across eel body to make sure it's not curl up while grilling.
• Season 1 small dash salt and pepper, make sure your grill is hot, brush one thin layer of vegetable oil on each side and grill each side for 5-8 minutes.
• Set aside and let sit for 30 minutes or keep in the fridge until you're ready to grill the second time.
• Take the precooked eel out of package, wipe down excess sauce, put skewers across the body and be ready to grill. Just don't put too much glaze as you do fresh and uncooked frozen eel.
• Continue to grilled the second time, the skin side down first, when it gets crispy, glaze the top with eel sauce. Turn the eel, then glaze the skin side. Try not to over turn the eel, only need to flip it one to two time. Use eel sauce to glaze whenever you flip.
• Take it off the grill and let it rest for 5 minutes before serving. Eat with Vietnamese fine rice noodle, pineapple, fish sauce and herb.
• Assemble following this order if you decide to serve this as canape: pineapple square, vermicelli, herb, grilled eel, and pineapple square again.

SWEET AND SPICY PORK WITH APPLES IN UNAGI SAUCE

Steps:

• Heat the peanut oil in a large skillet over low heat. Stir in the ginger, brown sugar, and chili powder. Cook and stir for several minutes until the brown sugar has melted and the ginger is fragrant. Add the onion, red bell pepper, yellow bell pepper, and garlic. Increase heat to medium and continue cooking until the onion has softened and turned translucent, about 7 minutes.
• Stir the soy sauce, unagi sauce, paprika, mirin, and coconut extract into the vegetable mixture; bring to a simmer. Add the pork cubes and chicken stock; return to a simmer. Reduce heat to medium-low, cover, and simmer until the pork is tender and no longer pink in the center, about 15 minutes.
• Dissolve the cornstarch in the water; stir into the simmering pork. Add the apple and orange cubes; cover and cook until the apple is becoming tender, about 5 minutes. Stir in the basil, green onions, and black pepper; cook 2 minutes more before serving.

EEL SAUCE FOR SUSHI

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.

UNADON (UNAGI DON)

Steps:

• Gather all the ingredients.

UNAGI SUSHI SAUCE

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.