UNAGI SAUCE

UNAGI SAUCE image

Number Of Ingredients 5

350 cc dark soy sauce
300 cc mirin
250 g sugar
100 cc sake
Eel head and bone, if available

Steps:

One is from an old-established unagi (eel) shop in Mikawa, Aichi prefecture. 1.8 liters soy sauce 1.8 liters mirin 2 kg rock sugar Simmer soy sauce on very low heat for 2 hours, while skimming foam. In another pot, boil mirin to evaporate alcohol. Combine them, add rock sugar, let stand to cool. from here (Japanese only) Recipe 2 Ingredients: 350 cc dark soy sauce 300 cc mirin 250 g sugar 100 cc sake Eel head and bone, if available 1. Combine mirin and sake and boil on high heat to evaporate alcohol. (Grill head and bone well and add them in this step). 2. Add sugar. 3. Add dark soy sauce and bring to a boil again. 4. Simmer on very low heat for 15 to 20 min. 5. Skim foam, filter, and cool as quickly as possible. from here As with most Japanese sauces there are only a few basic ingredents for all. Soy Sauce, sugar, Saki, rice vinigar, and Dashi are the most often used by far. IMHO. The difference in tastes are the difference in proportions. Every Yakatori Master (Chef) has his own signature Teriyaki sauce and they are all made of the same ingredents, just different proportions.