Unagi sauce

In translation from the Japanese "unagi" is an eel. Therefore, the composition of the sauce will necessarily include sea eel - fresh or smoked. Also in the sauce is Mirin, Japanese rice culinary wine.

Unagi sauce with fresh eel

To prepare this version of the sauce we will need:

• 
  120 ml of myrin
• 
  100 ml of soy sauce
• 
  50 g of granulated sugar
• 
  30 g of fresh sea eel

This sauce is prepared very quickly and simply. All the ingredients are placed in a saucepan and evaporated over low heat until the sauce thickens, filter the finished sauce. That's all!

Unagi sauce with smoked eel

And this variation of the sauce is prepared from slightly more ingredients:

• 
  230 ml of myrin
• 
  200 ml soy sauce
• 
  150 ml of water
• 
  150 g of sugar
• 
  50 g smoked eel
• 
  10 grams of potato starch

Pour into the pan myrin, soy sauce and water. The eel is cut into cubes and added to the pan along with the sugar. We put the saucepan on a weak fire and bring the contents to a boil, stirring constantly. When boiling, cook for 7-8 minutes with a weak boil. Starch is bred with water, we put into sauce and cook for another 5 minutes. Ready sauce filter.

Bon Appetit!