Eel Sauce Recipe
A luscious, glossy condiment known as unagi sauce, this eel sauce strikes a perfect balance between sweetness and saltiness with just three simple ingredients. Ideal for drizzling over grilled eel, sushi, or any dish in need of a rich, umami-laden finish.
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Servings: 12
Ingredients
- ½ cup mirin
- ½ cup sugar
- ½ cup soy sauce
Instructions
- Combine the soy sauce, mirin, and sugar in a small saucepan set over medium heat. Bring the mixture to a gentle boil, then lower the heat and allow it to simmer for about 5 minutes, stirring occasionally, until it thickens to your desired consistency. Remove the pan from the stovetop and let the sauce cool completely at room temperature before transferring it to a sterilized jar or shallow dish for storage.
Notes
To Store: Keep any remaining sauce covered in the refrigerator for up to one week, stirring well before each use as minor separation may occur.
To Freeze: Pour the sauce into a glass jar and freeze for as long as two months for later use.
To Freeze: Pour the sauce into a glass jar and freeze for as long as two months for later use.