Description
A classic Japanese eel sauce, also known as Unagi sauce, perfect for glazing grilled eel or drizzling over sushi, rice bowls, and grilled vegetables. This sweet and savory sauce is easy to prepare with just a few simple ingredients and is thickened to a honey-like consistency.
Ingredients
Scale
Ingredients
- ½ cup granulated sugar
- ½ cup soy sauce
- ½ cup Mirin (sweet Japanese rice wine)
Instructions
- Combine Ingredients: In a small saucepan, whisk together the granulated sugar, soy sauce, and Mirin until the sugar is fully dissolved and the mixture is uniform.
- Cook the Sauce: Place the saucepan over medium heat. Stir occasionally as the mixture begins to simmer and cook down. Continue cooking until the sauce thickens and reduces to about ¾ cup (approximately 253g). The texture should be thick and syrupy, similar to honey, once cooled.
- Cool and Store: Remove the saucepan from heat and allow the sauce to cool completely to room temperature. Use immediately or transfer to a clean resealable container and refrigerate for up to 2 weeks.
Notes
- The sauce thickens more as it cools; adjust cooking time to reach desired consistency.
- Use a whisk to ensure the sugar dissolves completely and prevents burning.
- Mirin adds sweetness and flavor, substitute with a sweet rice wine or light cooking sake mixed with sugar if necessary.
- Store in an airtight container refrigerated for best freshness.
- This sauce pairs exceptionally well with grilled eel, sushi rolls, rice bowls, and grilled vegetables.
