Eel Sauce for Sushi (Unagi Sauce)
This eel sauce recipe is the perfect combination of salty and sweet with deep umami for your favorite sushi roll. It is also great on meat, vegetables and Japanese tempura.
Servings 2 people
- 1/8 cup Seasoned rice vinegar
- 1/8 cup 1/8 cup dry white wine Chardonnay, pinot grigio or savignion blanc
- 1/4 cup Soy sauce (low sodium or regular)
Boil all ingredients for 4 to 6 minutes, stirring every 30 seconds or so.
As the sauce begins to thicken, be sure to keep stirring so it does not burn.
Remove from heat and pour sauce into heat safe container.
Let cool. It will thicken as it cool. Should yield approx. 1/4 cup.