Unagi Sauce Recipes

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EEL SAUCE



Eel Sauce image

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

½ cup soy sauce
½ cup white sugar
½ cup mirin (Japanese sweet wine)

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

SWEET AND SPICY PORK WITH APPLES IN UNAGI SAUCE



Sweet and Spicy Pork with Apples in Unagi Sauce image

Spicy pork recipe with apples and bell peppers in a unagi (fish) sauce. Serve with white or brown rice.

Provided by trisham

Categories     World Cuisine Recipes     Asian

Time 1h25m

Yield 6

Number Of Ingredients 22

2 tablespoons peanut oil
2 tablespoons minced fresh ginger root
3 tablespoons brown sugar
2 tablespoons chili powder, or to taste
1 onion, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
5 cloves garlic, minced
½ cup soy sauce
¼ cup unagi (eel) sauce
2 tablespoons paprika
2 tablespoons mirin (Japanese sweet wine)
1 teaspoon coconut extract
2 pounds pork tenderloin, cut into 1 inch cubes
1 cup chicken broth
1 ½ tablespoons cornstarch
1 ½ tablespoons water
1 red apple - cored and diced
1 large orange, peeled, sectioned, and cut into bite-size pieces
10 leaves fresh basil, chopped
2 green onions, chopped
1 teaspoon ground black pepper

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.

Nutrition Facts : Calories 323.9 calories, Carbohydrate 33.5 g, Cholesterol 65.3 mg, Fat 9.1 g, Fiber 4.8 g, Protein 27.2 g, SaturatedFat 2.2 g, Sodium 1585.4 mg, Sugar 17.3 g

UNAGI SAUCE RECIPE



Unagi Sauce Recipe image

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

1/2 cup soy sauce
5 tablespoons sugar
1/2 cup mirin
3 tablespoons sake

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

UNAGI SAUCE



UNAGI SAUCE image

Categories     Marinade

Number Of Ingredients 5

350 cc dark soy sauce
300 cc mirin
250 g sugar
100 cc sake
Eel head and bone, if available

Steps:

  • One is from an old-established unagi (eel) shop in Mikawa, Aichi prefecture. 1.8 liters soy sauce 1.8 liters mirin 2 kg rock sugar Simmer soy sauce on very low heat for 2 hours, while skimming foam. In another pot, boil mirin to evaporate alcohol. Combine them, add rock sugar, let stand to cool. from here (Japanese only) Recipe 2 Ingredients: 350 cc dark soy sauce 300 cc mirin 250 g sugar 100 cc sake Eel head and bone, if available 1. Combine mirin and sake and boil on high heat to evaporate alcohol. (Grill head and bone well and add them in this step). 2. Add sugar. 3. Add dark soy sauce and bring to a boil again. 4. Simmer on very low heat for 15 to 20 min. 5. Skim foam, filter, and cool as quickly as possible. from here As with most Japanese sauces there are only a few basic ingredents for all. Soy Sauce, sugar, Saki, rice vinigar, and Dashi are the most often used by far. IMHO. The difference in tastes are the difference in proportions. Every Yakatori Master (Chef) has his own signature Teriyaki sauce and they are all made of the same ingredents, just different proportions.

UNAGI SUSHI SAUCE



UNAGI SUSHI SAUCE image

Number Of Ingredients 5

How to make Unagi sauce at home?
To make Unagi sauce at home you'll need:
1/2 cup soy sauce
1/2 cup mirin (sweet rice wine)
1/4 cup sugar

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.

UNAGI GLAZE



Unagi Glaze image

This is a simple recipe that Chef Gabriel Claycamp gave us during class at West Seattle's wonderful cooking school, Culinary Communion. Posted with permission.

Provided by Julesong

Categories     Sauces

Time 15m

Yield 1 batch

Number Of Ingredients 4

14 ounces commercial teriyaki sauce (bottled sauce, not thick glaze, Kikkoman's is okay in a pinch, about 14-16 oz)
1/2 cup brown sugar
1/4 cup rice wine vinegar
1 teaspoon peeled and chopped gingerroot, to taste

Steps:

  • In a pan, combine all ingredients over medium low heat.
  • Reduce by about three-quarters, beginning to taste it about halfway through the reduction. It should be full-flavored and sweet and tangy.
  • Strain mixture and use.
  • To use: brush on the unagi, broiling the unagi in oven or grilling it.
  • You can also let the mixture cool, and store the glaze in a clean bottle in the fridge.
  • Here are the actual instructions Chef gave me, in his wording: "Unagi glaze is very simple. Just reduce bottled terriyaki sauce with a 1/2 cup of brown sugar and 1/4 cup of rice wine vinegar. Add some chopped up ginger. Reduce this by about three quarters. Start tasting around halfway. It should be full-flavored and sweet and tangy. Strain and brush on the Unagi under the broiler, or on the grill".

Nutrition Facts : Calories 752.3, Sodium 15375.1, Carbohydrate 171.2, Fiber 0.4, Sugar 158.1, Protein 23.8

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