How to Make Eel Sauce | Sushi Lessons

-
-

INGREDIENTS: 1/3 cup soy sauce 1/3 cup mirin 3 tablespoons sugar

I'm going to show you how to make eel sauce now. Nice and thick and very sweet and salty at the same time. It's very good to drizzle on a roll.

Now I have mirin, one third cup. I have soy sauce, one third cup. And three tablespoons of sugar. Mix them up. Let it boil once and then turn the heat to low to simmer. Wait until 10 to 15 minutes. The thickness you are looking for is a honey texture. Once it gets cooled down, it gets thicker. Don't get too, too thick. Just turn the heat off once you get the honey texture. Once you cool that nicely, puff to the thickness you're looking for.

This is after 10 or 15 minutes. Nice and thick and bubbly. So now I'm going to pour it into a bowl. This is the finished product. Nice and thick. Once it gets cooled down, it gets much more thicker so you can drizzle on a roll.

[DDRisTricky]

As a novice sushi eater, I have a confession: I use eel sauce more than I use soy sauce with my sushi.

[graysonf]

For those who asked. The first ingredient she says is Mirin (Japanese sweet cooking wine).

[PerfectPride]

So easy and I already own all three ingredients! awesome!

[zzarhumanity]

Something you can do if you dont have Mirin is to just use any inexpensive white wine. Boil off the alcohol and use ~1/3 tbspn of sugar more.

Another thing is to use sake as well mixed with the wine. Gives the sauce a more savory taste.

[dannyo]

Thank you!! Came out excellent! Good honey texture as mentioned.

[nicolesheehan]

PERFECT sweet, simple explanation thank you so much!!

[okami]

I put eel sauce on every fucking thing.

[Rosimarcortes]

I Love eel sauce in my tempura shrimp roll. 😍😍😍

[JadedJarvis]

I have to comment on this.  ok i've done this a couple of times and through much frustration i learned that if you want the sauce to actually stay on for a nice presentation i think its best to just thicken with tapioca powder rather than reducing it,  when i tried the reduce method the drizzle just seeped or melted into the rice even after i made it super thick whereas thickening with tapioca really held it for me.  if you're just using it as a condiment on the side and don't care much about presentation then use this videos method.

[Avianka]

Aaaaah! I could tons of eel bones here in Maine! Lol
I was curious because I looove cooked eel! I used to cook'em up every time I caught them as a kid (only one ive ever known) lol
Thankyou for the explanation! 3

[raised]

It's for the eel roll. Think of it this way, does steak sauce have actual steak in it?

[foxybiroxy]

If you don't have mirin, you can use an low alcoholic rice wine with 1-2 tbsp. of raw sugar

[SunshineSauerkraut]

She said mirin. It is used in a lot of Japanese dishes and is awesome ;)

[MistaWind]

Does anyone know how long you're able to store this in the fridge for?

[marwaabulyazeed]

can you help me please i don’t have mirin and can’t use it so can i replace it with rice vinegar?

[xox]

Where did you get the mirin and what if you don't have it,

[GarthKlaus]

Shout out to the old school Revere Ware® pot.

[MrAndykiller]

what brand of soy sauce, and mirin do you use?

[scottd.]

I've tried this three times now and it tasted burnt and I've thrown it out before it started to get thick. Am I missing something?

[hungerycustomer]

What is the japanese name for this sauce?