One of the very popular sauce, this thick, sweet, and flavorful Unagi sauce (also called eel kabayaki sauce) is simply made from soy sauce and mirin.
The brewing/cooking process was so simple that it would take only 20 minutes max with 1 pot.
It is used on many dishes, such as braised/broiled eel, drizzling for various sushi rolls, okonomiyaki, yaki onigiri. You could also use this sauce to marinate and glaze meats, fish, tofu and anything that’s grilled too. Basically anything that called for teriyaki sauce, could be replace/substitute by this.
The taste, it’s so thick, full, and delicious that you might find yourself can’t stop licking.
- ½ cup soy sauce
- ½ cup mirin
- 4 Tbsp sugar
- 2 Tbsp sake or rice wine
- ¼ tsp Hondashi
- In a clean small saucepan, combine all ingredients and bring to boil while stirring to prevent burnt.
- Once boiling, reduce heat to low/simmering and keep cooking for 15-20 minutes with stirring in between.
- Remove from heat, let cool down to room temperature and transfer to jar.
- Store in fridge for uses up to 3 months.