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
SWEET AND SPICY PORK WITH APPLES IN UNAGI SAUCE
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
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
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
UNAGI SAUCE
Categories Marinade
Number Of Ingredients 5
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
Number Of Ingredients 5
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
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
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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