Gastronomixs

Unagi sauce

Unagi is the Japanese word for eel and this sauce is therefore used to glaze traditionally prepared eel. The eel is grilled or steamed depending on the region. The purpose of the sauce remains the same. By using a brush to apply several thin layers of the sauce or by dipping the eel in the sauce during cooking, the result is a beautifully glazed eel.

Makes 1 litre.

Unagi sauce

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Ingredients

250

ml

Japanese soy sauce

1

litre

sake 

250

ml

mirin

250

ml

dashi

200

g

sugar

Preparation method

  • Add all the ingredients together in a pan and bring to the boil.
  • Reduce the sauce until it has thickened slightly. Take care as the sugar can burn if you reduce the sauce too much.
  • Allow the sauce to cool and store in the refrigerator for a maximum of two to four days.

Serving suggestions

  • As a glaze for classic preparations of Japanese unagi or to glaze other types of fish.
  • Also delicious with the addition of chilli or cumin.
  • Leave the bones of smoked eel to infuse in the sauce for an extra smoky flavour.

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