Unagi Sauce Recipe ( ウナギのたれ )

Photo: Sara Harris

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TRADITIONAL JAPANESE RECIPE: Unagi Sauce or Unagi no Tare (うなぎのたれ) is a type of thick and sweetened sauce, based on soy sauces. It is used in different Japanese dishes that contains BBQed eel like Unagi Chazuke Recipe ( 鰻茶漬け ).

The Unagi Sauce ( ウナギのたれ ) can be used when grilling eel, on top of an eel roll or nigiri. In sushi, it's usually served with such dishes as Unagi (eel) roll, and dragon roll, and can be served with other rolls as well.

 

 

 

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Skill Level:	Time: 30 Minutes
Price:	Makes: 100ml / 3.38fl oz

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Ingredients:

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Conversions

 

 

 

Directions:

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01 - Turn on the heat to medium and combine in a small saucepan Mirin, Sake and Sugar.

02 - As soon as the mixture starts boiling, add the Soy Sauce and reduce the heat to low and continue simmering for 20 minutes.

03 - After 20 minutes the Sauce will have lots of tiny bubbles on the surface, that's normal. Turn off the heat and let it cool.

04 - As the Sauce cools, it will thicken. Once cool, store the Sauce in an airtight jar and keep in the refrigerator for up to 1 week.

Notes:

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- Although we advice you to make just the right amount of sauce, you can also keep it in the fridge for a couple of days.

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Written by: Uncut Recipes

Disclaimer

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