Unagi sauce

10 servings

300 minutes

Unagi sauce is a refined component of Japanese cuisine with a rich sweet-salty flavor and a hint of bitterness. Its origin is linked to the tradition of preparing eel 'unagi', which is grilled and drizzled with this thick, caramelized sauce. The recipe includes soy sauce, mirin, sugar, white dry wine, and hondashi broth for depth of flavor. The sauce simmers slowly for several hours until golden foam forms and then cools to become thick and rich. It is perfect not only for eel but also for glazing meat and fish dishes.

Energy value per serving

• Calories: 255.6
• Proteins: 4.3g
• Fats: 0g
• Carbohydrates: 54.3g

Ingredients

• Soy sauce: 400 ml
• Mirin: 200 ml
• Sugar: 400 g
• Dry white wine: 200 ml
• Hondasi dry broth: 20 g

Cooking steps

1. Mix everything in a narrow container, a gastro container works well.

   Required ingredients:

   • Soy sauce: 400 ml
   • Mirin: 200 ml
   • Sugar: 400 g
   • Dry white wine: 200 ml
   • Hondasi dry broth: 20 g

2. Next, mix the entire mass with a dense whisk until the sugar dissolves.

3. Place on the stove on the lowest heat.

4. Cook for about 3-4 hours, gradually stirring with a thick whisk. Adjust sweetness or bitterness by adding sugar or pouring soy sauce.

   Required ingredients:

   • Sugar: 400 g
   • Soy sauce: 400 ml

5. Important, if it's an induction stove: you need to monitor the mass for 2 hours as it may burn. Just let the mass cool down.

6. Cook until a golden foam forms, which can be removed.

7. Important point: if you are not confident in the readiness, you can take a cup and drop some mass into it. If it dissolves in water, then the unagi is not ready.

8. Let it cool completely. Ideally, it should result in a very thick, sweet sauce, but at the same time, it should be slightly bitter.