Eel sauce, also known as unagi sauce, is a flavorful, sweet, and savory Japanese sauce that pairs perfectly with grilled eel (unagi) and other sushi dishes. Its rich, umami flavor adds depth to everything it touches, from sushi rolls to grilled meats and vegetables. This homemade eel sauce recipe is simple to prepare, requiring just a few ingredients and minimal cooking time, making it an excellent addition to your kitchen repertoire.
Equipment:
- Small saucepan
- Measuring spoons and cups
- Whisk
- Spoon or ladle for serving
Ingredients:
- 1/2 cup soy sauce
- 1/4 cup mirin (sweet rice wine)
- 2 tablespoons sugar
- 1 tablespoon rice vinegar (optional, for added tang)
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons water (if using cornstarch)
Instructions:
- Combine Ingredients:
In a small saucepan, combine soy sauce, mirin, and sugar. Stir to dissolve the sugar into the liquids. If you prefer a thicker sauce, you can mix cornstarch with water to create a slurry and add it to the saucepan. - Simmer the Sauce:
Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally. Let it cook for about 5-7 minutes, or until the sauce has reduced slightly and thickened to your desired consistency. If you’re using cornstarch, it will thicken the sauce more quickly. - Adjust the Flavor:
Taste the sauce and adjust the sweetness by adding more sugar or the tanginess by adding a splash of rice vinegar if desired. Continue simmering for another 2-3 minutes to blend the flavors. - Cool and Serve:
Once the sauce has thickened and the flavors have melded, remove from heat and let it cool. Drizzle it over your favorite dishes, like grilled eel, sushi rolls, or roasted vegetables.
Presentation Ideas:
- Drizzle eel sauce over sushi rolls or nigiri for added flavor and visual appeal.
- Brush it onto grilled fish, chicken, or vegetables for a rich, umami-packed glaze.
- Serve the sauce in small dipping bowls alongside dishes like tempura or gyoza for an extra touch of flavor.
Tips:
- Eel sauce can be stored in an airtight container in the refrigerator for up to a week.
- If you don’t have mirin, you can substitute it with a combination of sake and sugar, although the flavor will differ slightly.
- For a smoother consistency, you can strain the sauce before serving to remove any lumps from the cornstarch or sugar.
This homemade eel sauce recipe is a simple and flavorful way to enhance your Japanese dishes. Whether you’re making sushi, grilling eel, or adding a glaze to your favorite proteins, this sweet and savory sauce will elevate your meal with its rich umami flavor. Easy to prepare and versatile, it’s a must-have in any home chef’s sauce repertoire!
Eel Sauce Recipe
Equipment
- Small saucepan
- Measuring spoons and cups
- Whisk
- Spoon or ladle for serving
Ingredients
- 1/2 cup soy sauce
- 1/4 cup mirin sweet rice wine
- 2 tablespoons sugar
- 1 tablespoon rice vinegar optional, for added tang
- 1 tablespoon cornstarch optional, for thickening
- 2 tablespoons water if using cornstarch
Instructions
- Combine Ingredients:
- In a small saucepan, combine soy sauce, mirin, and sugar. Stir to dissolve the sugar into the liquids. If you prefer a thicker sauce, you can mix cornstarch with water to create a slurry and add it to the saucepan.
- Simmer the Sauce:
- Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally. Let it cook for about 5-7 minutes, or until the sauce has reduced slightly and thickened to your desired consistency. If you're using cornstarch, it will thicken the sauce more quickly.
- Adjust the Flavor:
- Taste the sauce and adjust the sweetness by adding more sugar or the tanginess by adding a splash of rice vinegar if desired. Continue simmering for another 2-3 minutes to blend the flavors.
- Cool and Serve:
- Once the sauce has thickened and the flavors have melded, remove from heat and let it cool. Drizzle it over your favorite dishes, like grilled eel, sushi rolls, or roasted vegetables.
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