Unagi Sauce (蒲焼きのたれ)
Unagi Sauce (蒲焼きのたれ)
Ingredients
For the Unagi Sauce
- 1 1/2 cups light soy sauce
- 1 1/2 cups sake
- 1 3/4 cups granulated sugar
- 1 3/4 ounces smoked eel, cut into 1-inch pieces
- 1/4 cup cornstarch
- 3 tablespoons cold water
Instructions
- 1
Preheat a grill or broiler to high heat. Grill the smoked eel pieces until they are slightly charred and crispy, about 2-3 minutes per side. Alternatively, you can char the eel using a kitchen torch.
⏱️ 5 min
- 2
In a medium saucepan, combine the grilled smoked eel, light soy sauce, sake, and granulated sugar. Bring the mixture to a simmer over medium heat, whisking continuously to dissolve the sugar.
⏱️ 8 min
- 3
While the sauce is simmering, prepare the cornstarch slurry: In a small bowl, whisk together the cornstarch and cold water until smooth and no lumps remain.
⏱️ 2 min
- 4
Once the sauce is simmering and the sugar is dissolved, slowly pour the cornstarch slurry into the saucepan while continuously whisking. Continue to whisk and simmer for 3-5 minutes, or until the sauce thickens to a glossy, syrupy consistency.
⏱️ 5 min
- 5
Remove the saucepan from the heat. Carefully strain the unagi sauce through a fine-mesh sieve into a clean bowl or jar. Discard the strained eel pieces and any other solids. This will result in a smooth, dark brown glaze.
⏱️ 5 min
- 6
Allow the unagi sauce to cool completely before storing. It can be stored in an airtight container in the refrigerator for up to 2 weeks.
Kitchen Tools
Nutrition Facts (per serving)
Unagi Sauce (蒲焼きのたれ)
Ingredients
For the Unagi Sauce
- 1 1/2 cups light soy sauce
- 1 1/2 cups sake
- 1 3/4 cups granulated sugar
- 1 3/4 ounces smoked eel, cut into 1-inch pieces
- 1/4 cup cornstarch
- 3 tablespoons cold water
Instructions
- 1
Preheat a grill or broiler to high heat. Grill the smoked eel pieces until they are slightly charred and crispy, about 2-3 minutes per side. Alternatively, you can char the eel using a kitchen torch.
⏱️ 5 min - 2
In a medium saucepan, combine the grilled smoked eel, light soy sauce, sake, and granulated sugar. Bring the mixture to a simmer over medium heat, whisking continuously to dissolve the sugar.
⏱️ 8 min - 3
While the sauce is simmering, prepare the cornstarch slurry: In a small bowl, whisk together the cornstarch and cold water until smooth and no lumps remain.
⏱️ 2 min - 4
Once the sauce is simmering and the sugar is dissolved, slowly pour the cornstarch slurry into the saucepan while continuously whisking. Continue to whisk and simmer for 3-5 minutes, or until the sauce thickens to a glossy, syrupy consistency.
⏱️ 5 min - 5
Remove the saucepan from the heat. Carefully strain the unagi sauce through a fine-mesh sieve into a clean bowl or jar. Discard the strained eel pieces and any other solids. This will result in a smooth, dark brown glaze.
⏱️ 5 min - 6
Allow the unagi sauce to cool completely before storing. It can be stored in an airtight container in the refrigerator for up to 2 weeks.