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Unagi Sauce is a sweet and savory Japanese sauce that goes well with so many dishes and comes together in just 10 minutes.While it is traditionally served with unagi, it also tastes delicious with beef, chicken, fish, tofu, eggplant, and more! Drizzle unagi sauce on unagi, as seen in our popular Unagi Hand Roll and Unagi Don, or drizzle it on cooked fish, beef, chicken, tofu, and veggies.
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Instructions. Gather all the ingredients. To make a larger batch of Unagi Sauce, see Notes below for the ingredients list. In a small saucepan, add ¼ cup mirin, 1½ Tbsp sake, and 2½ Tbsp sugar. Turn on the heat to medium and whisk all the ingredients together. Then, add ¼ cup soy sauce and bring it to a boil.
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Add all the ingredients to the pot. Place a small saucepan over medium-high heat and add the mirin , sake , sugar, and soy sauce. Let it come to a boil. Simmer. Once the sugar is dissolved and it's boiling, bring the heat down to low and let it simmer for 8-10 minutes, or until the sauce begins to thicken.
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How to Make Unagi Sauce at Home. 1. Add the mirin, sugar, and sake to a saucepan over medium heat. 2. Add soy sauce to the saucepan and bring to a boil, stirring to ensure the sugar dissolves. 3. Once boiling, reduce heat and simmer for about 10 minutes until the sauce thickens. Stir occasionally. 4.
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Eel sauce, also called Unagi sauce, is a thickened and sweetened soy sauce that is perfect for dipping or drizzling. It doesn't actually contain any eel products and is a sweet and sticky sauce perfect for topping any fish or sushi. Prep Time: 3 minutes minutes. Cook Time: 13 minutes minutes. Total Time: 16 minutes minutes.
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This eel sauce recipe is the perfect combination of salty and sweet with deep umami for your favorite sushi roll. It is also great on meat, vegetables and Japanese tempura. Why This Recipe Works This sauce is quick and easy to make! 10 minutes or less. Incredibly versatile sauce that is great on meat, fish and vegetables, sushi rolls with fish, vegan sushi and vegetable sushi. I love a drizzle.
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Instructions: Mix ingredients together, and pour into a small pan. Put on low heat and simmer for a few minutes until sugar dissolves, while stirring with a wooden spoon. Once sugar is fully dissolved, let the sauce cool, and keep in fridge for use. Email.
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Once it starts to melt, add 75 ml sake and 75 ml mirin. Stir occasionally while you bring it to a boil. Allow to boil for 1-2 minutes and then turn the heat down to low, then add 75 ml soy sauce and simmer for 10 minutes or until thickened. Scoop out any foam that forms on the surface.
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Here's how you can make homemade unagi sauce. Step 1. In a small saucepan, combine mirin and sake over medium heat. Bring it to boil allowing the alcohol contents in mirin and sake to evaporate. Step 2. Add the sugar and soy sauce to the mixture and stir well until it dissolves completely. Step 3.
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Bring to a boil, then reduce heat to simmer and cook until the sauce has reduced to half and thickened enough to coat the back of a spoon, about 15 minutes. Strain the sauce through a fine mesh strainer. Step Three: Prepare the pre-grilled unagi. Put it on a baking sheet and broil it in the oven for 6-8 minutes.
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Directions. Heat soy sauce, sugar, and mirin in a small saucepan over medium heat. Cook and stir until liquid is reduced to about 3/4 cup. I Made It.
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Unagi sauce is naturally about the consistency of honey at room temperature. If you'd prefer a much thicker eel sauce, you can up to 2 teaspoons of cornstarch with 2 tablespoons of water until it is dissolved. Pour into the hot eel sauce, whisking constantly, until the mixture returns to a boil. Boil gently, stirring constantly, for 2 minutes.
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Simple home made unagi sauce from only 5 ingredients. This sauce can be used to drizzle over your sushi pieces, and marinade/glaze seafood (eel) or veggies i.
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Combine the sauce base: To a small pot, add the mirin, sake, and sugar. Whisk to combine, then bring the mixture to a boil fully. Add the soy sauce: Once the mixture is boiling, turn it down to a simmer, then whisk in the soy sauce. Simmer for 10 minutes, stirring occasionally.
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Instructions. Place sake, mirin and sugar in a small saucepan over medium high heat. Bring to a boil and cook for 2-3 minutes to cook off the alcohol. 3 tbsp mirin, 3 tbsp sake, 1 ½ tbsp sugar. Add tamari, then continue to simmer over a medium high heat for around 5-10 minutes or until the sauce reduces by at least half.
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Instructions. Add all the ingredients into a small saucepan and place it over medium heat. Once it boils, reduce the heat to low and let everything simmer for 5 minutes, or until the sauce has thickened. Remove the saucepan off the heat and let it cool to room temperature.
