Ever felt like your kitchen needs a serious sprinkle of umami magic? Let me take you on a flavor journey with my homemade teriyaki sauce—an irresistible concoction of soy sauce, mirin, sugar, and sake that’s about to become your go-to secret weapon for grilling, drizzling, and marinating everything under the sun!
Creating unagi sauce from scratch is a breeze. You only need a handful of ingredients, and in next to no time, you can whip up a batch that will last you quite a while (if you don’t eat it all right away).
I usually make a half recipe, which is still quite a lot, but it easily fits in a 12-oz. mason jar.
(I you were using my recipe and making a full batch, you’d definitely want to use a larger storage container.) I also don’t keep it in the fridge, since I don’t have the space; it lives on a shelf in my pantry. Even warm sauce freshly drizzled over grilled eel and rice is amazing.
Homemade Unagi Sauce Recipe Ingredients
- Soy Sauce: Salty, umami-rich, and the base of many Japanese dishes.
It provides depth and enhances flavor without calories.
- Mirin: Sweet rice wine; it adds a subtle sweetness and shine to dishes.
Contains sugars and a bit of alcohol.
- Granulated Sugar: Adds sweetness, balances saltiness and acidity.
Source of simple carbohydrates.
- Sake: Fermented rice drink; it introduces mild fruitiness.
Low in calories, mostly alcohol by volume.
Homemade Unagi Sauce Recipe Ingredient Quantities
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/4 cup granulated sugar
- 2 tablespoons sake
How to Make this Homemade Unagi Sauce Recipe
1. In a tiny saucepan, mix together 1/2 cup soy sauce, 1/2 cup mirin, 1/4 cup granulated sugar, and 2 tablespoons sake.
2. Mix the solution carefully over average heat until the sugar is fully dissolved.
3. When the sugar has gone into solution, raise the heat to bring the liquid to a gentle boil.
4. Lower the temperature and let it simmer for about 15-20 minutes. You want the sauce to thicken.
5. Occasionally stir the sauce to make sure it doesn’t stick to the bottom of the pan.
6. Test the sauce for thickness by sticking in a spoon; it should lightly cover the back when ready.
7. Take the saucepan off the heat and allow it to cool a bit.
8. The final texture of the sauce will depend on how well the sauce cools, so keep this in mind when you next consider the consistency of the sauce.
9. When the sauce has cooled, move it to a clean glass jar or bottle to store.
10. Keep the sauce in the refrigerator, and use it when required for the following:
– Grilling
– Drizzling over dishes
– Marinating
Homemade Unagi Sauce Recipe Equipment Needed
1. Tiny saucepan
2. Measuring cups
3. Measuring spoons
4. Stirring spoon or spatula
5. Stove
6. Glass jar or bottle for storage
FAQ
- What is Unagi Sauce?Sauce unagi, aussi connue sous le nom de sauce anguille, est un sauce épaisse et sucrée traditionnellement utilisée dans les plats de cuisine japonaise à base d’anguille grillée. Elle peut également apporter plus de saveur à d’autres plats comme des viandes grillées ou des sushis.
- Can I make Unagi sauce without sake?– Yes, you can swap the sake for water or a bit more mirin if you want to keep the alcohol content down.
- How long does homemade Unagi sauce last?Homemade Unagi sauce can last as long as 2 weeks when it is kept in the refrigerator in an airtight container.
- Is Unagi sauce gluten-free?The soy sauce makes traditional Unagi sauce not gluten-free. A gluten-free version can be made using gluten-free soy sauce or tamari.
- Can I use this sauce for sushi?Certainly! Unagi sauce is a well-loved drizzle for sushi rolls that adds a deep, delicious glaze.
- How do I thicken Unagi sauce?You can reduce the sauce to your desired thickness by simmering it longer. Just be careful not to burn it and keep the heat low.
- What can I use as a substitute for mirin?In the absence of miring, a mix of dry sherry and a bit of sugar or use of rice vinegar with additional sugar accomplishes a similar effect.
Homemade Unagi Sauce Recipe Substitutions and Variations
To make soy sauce gluten-free: Substitute with tamari.
For mirin: Combine white wine and sugar, adjusting to taste. Use this in a 3:1 ratio of mirin to wine and sugar for a substitution that matches the flavor profile of genuine mirin.
For granulated sugar: Substitute with honey or brown sugar, while considering their varying degrees of sweetness.
To replace cooking wine, use dry sherry or a light white wine.
Sour cream: Replace with plain yogurt or buttermilk.
Shallots: Use sweet onion, plus a little garlic, if you like.
Pro Tips
1. Adjust Consistency with Water: If the sauce becomes too thick after cooling, simply add a little water and stir until you reach the desired consistency. Start with a teaspoon at a time to avoid over-thinning.
2. Enhance Flavor with Aromatics: Consider adding a small piece of ginger or a crushed garlic clove when you start simmering the sauce. Remove it before storing for a subtle depth of flavor.
3. Use a Non-Stick Pan: To prevent the sauce from sticking and burning, use a non-stick pan or pot during cooking. This will make the simmering process smoother and cleanup much easier.
4. Strain for Smoothness: For an extra smooth texture, strain the sauce through a fine mesh sieve before storing it. This removes any impurities or possible sediment, ensuring a silky finish.
5. Balance Sweetness: If you prefer a less sweet sauce, reduce the amount of sugar slightly or substitute with honey or maple syrup for a different flavor profile. Adjust according to your taste preference.
Homemade Unagi Sauce Recipe
My favorite Homemade Unagi Sauce Recipe
Equipment Needed:
1. Tiny saucepan
2. Measuring cups
3. Measuring spoons
4. Stirring spoon or spatula
5. Stove
6. Glass jar or bottle for storage
Ingredients:
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/4 cup granulated sugar
- 2 tablespoons sake
Instructions:
1. In a tiny saucepan, mix together 1/2 cup soy sauce, 1/2 cup mirin, 1/4 cup granulated sugar, and 2 tablespoons sake.
2. Mix the solution carefully over average heat until the sugar is fully dissolved.
3. When the sugar has gone into solution, raise the heat to bring the liquid to a gentle boil.
4. Lower the temperature and let it simmer for about 15-20 minutes. You want the sauce to thicken.
5. Occasionally stir the sauce to make sure it doesn’t stick to the bottom of the pan.
6. Test the sauce for thickness by sticking in a spoon; it should lightly cover the back when ready.
7. Take the saucepan off the heat and allow it to cool a bit.
8. The final texture of the sauce will depend on how well the sauce cools, so keep this in mind when you next consider the consistency of the sauce.
9. When the sauce has cooled, move it to a clean glass jar or bottle to store.
10. Keep the sauce in the refrigerator, and use it when required for the following:
– Grilling
– Drizzling over dishes
– Marinating