Eel Sauce for Sushi
Eel sauce is the dark, sweet sauce used on grilled eel, as well as many types of sushi rolls
Servings: 20 rolls - ¾ cup
Calories: 32kcal
Equipment
- Plastic Squeeze Bottles
Ingredients
- ½ cup Soy Sauce Gluten Free if needed
- ½ cup Granulated Sugar
- ½ cup Mirin Japanese sweet wine
Instructions
- Combine all three ingredients in a small saucepan, whisk well to combine.
- Bring to a boil over medium-high heat, reduce heat, and simmer gently until sauce volume has reduced to about ¾ cup. (If you boil it hard, you will end up with a caramel, not a sauce!)
- Remove from heat, allow to cool to room temperature.
- Once cooled, transfer to fridge and chill until you’re ready to use it.
- To serve, spoon sauce into a pastry bag or a sauce bottle (pictured). Cut the tip off the pastry bag (if applicable), squeeze sauce over prepared sushi, as desired.
Notes
Traditionally used for eel rolls, this sauce is great on any roll that has a robust or complex flavour. For big fans of eel sauce, it works on almost anything – but can overpower the flavour on rolls with more mild fish
Nutrition
Calories: 32kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 369mg | Potassium: 12mg | Fiber: 1g | Sugar: 6g | Calcium: 1mg | Iron: 1mg