Unagi Sushi Sauce: Recipes and Uses

Eel sushi, or unagi sushi, is a traditional Japanese delicacy enjoyed by many. The sauce used to enhance the flavor of grilled eel, known as unagi, is a critical component of this dish. This article delves into the history, preparation, and culinary uses of unagi sauce.

Understanding Unagi Sauce

The sauce commonly used on unagi sushi is called unagi sauce, nitsume, or sometimes kabayaki sauce. This sweet, thick glaze is made from a mixture of soy sauce, mirin (sweet rice wine), and sugar. It is typically brushed on the grilled eel before serving, and can also be drizzled over the sushi for enhanced flavor. The sauce enhances the rich smoky taste of the eel, making it an essential part of dishes like unagi nigiri and unagi donburi (eel rice bowl).

Unagi Sauce Recipe

Unagi sauce is surprisingly simple to prepare. Most recipes start with equal parts of sugar, soy sauce, and mirin, which are then boiled and reduced until they reach a thick, syrupy consistency. The recipe can be adjusted slightly, but the proportions typically remain similar. Here's a standard recipe:

1/4 cup soy sauce

1/4 cup mirin (sweet rice wine)

2.5 tablespoons sugar

1.5 tablespoons Japanese rice wine (optional)

These ingredients are stirred together and simmered in a small saucepan over medium-low heat until the mixture reduces to a thick, sticky glaze. Some recipes might include eel bone broth or use honey instead of sugar, but these are not necessary for a traditional home-cooked version.

Culinary Uses of Unagi Sauce

Unagi sauce is not limited to unagi sushi. It can be used to enhance a variety of Japanese dishes, such as yaki-onigiri (grilled rice balls), and even some Western-style sushi rolls. Due to its rich, sweet flavor, it is sometimes used as a substitute for teriyaki sauce in recipes.

In Japan, unagi sauce is known as unagi no tare. The term unagi no tare literally translates to "grilled eel sauce," though some variations might also include nitsume or kabayaki (burned, caramelized). Other Japanese dishes that might use this sauce include tempura (deep-fried dishes) and ten-don (grilled eel over rice).

The key ingredient in unagi sauce is mirin, a sweet Japanese rice wine. While some commercially available mirin-flavored sauces may include sugar and preservatives, it is essential to use authentic mirin to achieve the best results. This can be found in large sake bottles, often sold at Asian grocery stores.

Alternative Sauces for Unagi Sushi

While unagi sauce is the most traditional choice for unagi sushi, teriyaki sauce is also a popular substitute. Teriyaki sauce shares similar ingredients but includes additional seasonings that might not be as suitable for unagi sushi.

Other Japanese sauces, such as ponzu (soy sauce and vinegar), ten-su (tempura sauce), and sukiyaki sauce, also have their place in Japanese cuisine but are not typically used for eel dishes.

Conclusion

Eel sushi, with its generous serving of unagi sauce, is a delightful culinary experience. Whether you are a seasoned sushi connoisseur or a curious beginner, understanding the process of making and using unagi sauce can elevate your enjoyment of this traditional dish. So, the next time you enjoy a platter of unagi sushi, savor the rich, sweet flavor, knowing that you are partaking in a centuries-old culinary tradition.

References

Japan Creamed Eel Company Website Asian Culinary Association Blog Sake Store Review