“Unagi means “eel’ in Japanese. Though there is no eel in this sauce! It goes great with sushi and taste a bit like a strong version of a tempura dipping sauce.” – April Ferre
- 1/4 Cup Mirin
- 1 1/2 Tablespoons Sake
- 2 1/2 Tablespoons Sugar
- 1/4 Cup Soy Sauce
- In a small saucepan, combine mirin, sake and sugar. Heat over medium heat and stir until sugar is dissolved.
- Add soy sauce and bring to a boil. Reduce heat and simmer for 10 minutes.
- Remove from heat and let cool. The sauce will thicken as it cools. Can be stored in the refrigerator for 2 to 3 months.
2021 Recipe – April Ferre – From Just One Cookbook