How to Make Japanese eel sauce

• In a saucepan, combine the mirin, soy sauce, and sugar.
• Place the saucepan over medium heat and stir until the sugar has dissolved.
• Once the sugar has dissolved, reduce the heat to low and simmer the sauce for about 20 minutes, or until it has thickened to a syrupy consistency. Stir occasionally to prevent the sauce from burning.
• Remove the saucepan from the heat and let the eel sauce cool completely.
• Once cooled, transfer the sauce to a sterilized bottle or jar for storage.

The Japanese eel sauce is traditionally served with grilled eel (unagi) dishes, such as Unadon (grilled eel served over rice) or Unagi Sushi (sushi rolls filled with grilled eel). The sauce adds a sweet and savory flavor to the dish, complementing the rich taste of the eel.

Japanese eel sauce, also known as kabayaki sauce, is a versatile condiment that can also be used in other dishes, such as glazing grilled meats or drizzling over vegetables. Its sweet and umami flavors make it a popular choice for enhancing the taste of various dishes.

Facts about the sauce:

1. Eel sauce is often made with a combination of mirin, soy sauce, and sugar, which creates a unique balance of sweetness and umami flavors.
2. The sauce is commonly used in Japanese cuisine to enhance the taste of grilled eel dishes.
3. The thick and syrupy consistency of eel sauce helps to glaze and coat the food, adding a glossy and appetizing appearance.
4. While eel sauce is most commonly associated with eel dishes, it can also be a flavorful addition to other dishes, such as stir-fries, marinades, or dipping sauces.
5. The sauce’s sweet and savory profile makes it a popular choice among both Japanese food enthusiasts and international culinary enthusiasts.