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Unagi Sauce

A sweet and savory Japanese glaze perfect for grilled eel, meats, and vegetables.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Sauce
Cuisine: Japanese
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1/2 cup soy sauce
  • 1/4 cup mirin
  • 1/4 cup sake
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Equipment

  • Small saucepan
  • Measuring cups
  • Measuring spoons
  • Whisk
  • Storage container

Method
 

  1. Combine 1/2 cup soy sauce, 1/4 cup mirin, 1/4 cup sake, and 1/4 cup sugar in a small saucepan.
  2. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves, about 3 minutes.
  3. In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water until smooth to form a slurry.
  4. Stir the cornstarch slurry into the saucepan.
  5. Simmer on low heat for 5 to 10 minutes, stirring constantly, until the sauce is glossy and slightly thickened.
  6. Remove the sauce from heat and let it cool for a few minutes.
  7. Transfer the sauce to a storage container and refrigerate for up to two weeks.

Notes

For extra depth of flavor, add a few drops of sesame oil before serving. Refrigerate in an airtight container for up to two weeks.