-
-
My review
Eel Sauce
0
noogie01
"Also called Nitsume, Unagi or Kabayaki. It is a sweet and salty sauce that goes great over grilled fish or chicken and is a common drizzle over sushi. Traditionally it is used on Japanese grilled eel and eel rolls. I also use this sauce over fresh cooked noodles for a quick snack. 1/2 cup of dashi may be added to create a richer, more authentic flavor. (Dashi is a fish stock that must be made at home)"
Added to shopping list.
Go to shopping list.
Ingredients
15 m servings 121Original recipe yields 6 servings (3 /4 cup)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} PrintNutrition Facts
Share
Explore more
Reviews
Read all reviews 29Most helpful
Most positive
Least positive
Newest
4/20/2010
This was good. I like the eel sauce at my local sushi bar, it is thicker than this recipe, so I added 2 tablespoons of cornstarch to thicken it up a bit. It was perfect.
5/24/2010
I took some of the suggestions from other reviewers. I added 1/4 c. low sodium soy sauce, 1/4 c. reg. soy sauce, 1/2 c white sugar, 1/2 c. mirin, 1/4 tsp dashin, 1tsp corn starch. It turned out ...
1/2/2010
I add some red pepper flakes, 2 cloves of garlic and table spoon fresh ginger...used w/sushi....very nice
4/22/2010
This recipe is a keeper!! It was nice and thick after it cools a little. I prefer the regular soy sauce because it has a deeper flavor then the low sodium. Thanks for the recipe.** I just made i...
1/29/2011
At least as good, if not better than the stuff at my local sushi shop, even though I had no eel bones to stew with it.
2/6/2012
It tastes just like the eel sauce at my favorite sushi bar! So glad I found this recipe :-)
9/12/2011
After reducing it on the stove, it's almost as good as the stuff in restaurants.
8/4/2010
Outstanding!!!! Left in the freezer for 15 minutes after making it, so it can become thicker like they serve at my husband's and I local restaurant we go to.
9/10/2011
This sauce tastes so good, you can put it on chicken, fish, pork, the options are endless. I made a batch and now keep it in the frige.