Eel Sauce (Unagi Sauce)
Eel sauce, also called unagi sauce, is a Japanese glaze made from soy sauce, mirin, sugar, and sake simmered until glossy and thick. Ready in about 10 minutes, with a sweet-savory flavor that's good on sushi bake, spam musubi, grilled proteins, or drizzled straight over rice.
Servings: 6
Calories: 242kcal
Equipment
- 1 small pot
Ingredients
- ¼ cup soy sauce
- ¼ cup mirin
- 2 tablespoon sake
- 3 tablespoon white sugar
Instructions
- Combine soy sauce, mirin, sugar, and sake in a small saucepan over medium heat.
- Stir continuously to dissolve the sugar, bringing the mixture to a simmer.
- Lower the heat and let it simmer for 8-10 minutes until the sauce thickens.
- Remove from heat and let it cool slightly before using. The sauce will thicken more as it cools.
Notes
- Use low heat to avoid burning the sugar, which can alter the flavor of the sauce.
- Taste the sauce as it cooks and adjust sweetness or saltiness according to your preference.
- Make a larger batch and freeze portions for future use.
Nutrition
Calories: 242kcal | Carbohydrates: 53.8g | Protein: 0.4g | Sodium: 268mg | Potassium: 18mg | Sugar: 51.1g | Calcium: 3mg
