Eel Sauce For Sushi Recipes
UNAGI SAUCE RECIPE
This homemade Unagi Sauce or Eel Sauce is sticky, sweet, savory, and flavorful! Popular in Japanese cuisine, it's traditionally used on grilled eel (unagi), barbeque dishes and sushi rolls. Unagi sauce is made by simmering 4 simple ingredients to a sugary, salty reduction that's perfect atop your favorite dish.
Provided by Izzy
Categories Condiment
Time 15m
Number Of Ingredients 4
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!
Nutrition Facts : Calories 33 kcal, Carbohydrate 7 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 461 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
EEL SAUCE
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
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
EEL SAUCE FOR SUSHI
Eel sauce is the dark, sweet sauce used on grilled eel, as well as many types of sushi rolls
Provided by Marie Porter
Categories Condiment
Time 22m
Number Of Ingredients 3
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.
Nutrition Facts : Calories 32 kcal, Carbohydrate 8 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 369 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
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