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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 0g||0%|
|Total Sugars 13g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Spoiler alert: eel sauce does not contain eel. Though this sauce is based on a Japanese sauce known as nitsume, which does contain eel broth, the sauce has been Americanized over time as Japanese cuisine has spread throughout the United States. This recipe is for the sauce that often accompanies Japanese grilled eel known as unagi, as well as probably half the fancy rolls that are the staple of many American sushi joints. The sauce is thick, sticky, salty, sweet, and deeply umami. You may have licked it off a plate once or twice before.
Easy to make, eel sauce is a simple reduction of only four ingredients: sake, mirin, sugar, and soy sauce. Easy to use, its flavor will enhance not only eel and sushi rolls; but a wide variety of other foods, as well. Try it on everything from chicken wings to grilled eggplant and from beef to deep-fried tofu. We’ve even seen it drizzled on popcorn and eaten with a spoon.
Due to its sugar and salt content, the sauce keeps quite well, so don’t be afraid to make too much. You can even freeze it. Because of its depth of flavor and versatility, it’s a great sauce to have on hand to quickly dress up a simple dish.
One popular use of eel sauce is pictured here: an eel bowl, or unagi don. Though it may look somewhat intimidating at first glance, barbecued eel filet is readily available in the freezer section of many Asian grocery stores. Simply thaw, heat quickly in the broiler, place over a bowl of steamed rice, and drizzle with your homemade eel sauce. It’s a simple, flavorful dish that’s easy to make any night of the week or for a quick lunch.
1/4 cup mirin
1/4 cup soy sauce
2 tablespoons sake, or Japanese rice wine
2 tablespoons granulated sugar
Gather the ingredients.
Add the mirin, soy sauce, sake, and granulated sugar to a small saucepan over medium heat.
Stir the mixture intermittently and bring the sauce to a low boil.
Reduce the liquid by approximately one-third. Remember, it will thicken as it cools. To test consistency, place a small amount of the sauce on a plate and draw a line through the sauce using a finger. If the line holds, the sauce is reduced enough. At room temperature, it should have the consistency of honey.
When it has arrived at the proper consistency, remove from heat. Cool somewhat, and use it as desired, storing in an airtight container in the refrigerator for up to 2 weeks.
- If the sauce comes out too thin, reduce it a bit more.
- If you accidentally over-reduce it, simply add water a little at a time until the proper consistency is restored. Remember that it will thin a bit when heated.
How to Store and Freeze
- Store in a sealed container in the refrigerator for up to two weeks.
- Eel sauce can be frozen for up to three months. After it has cooled down, simply place it in an airtight container or freezer bag and put the sauce in the freezer.
Video about How To Make Eel Sauce Without Mirin
How to Make Eel Sauce | Sushi Lessons
Full Playlist: https://www.youtube.com/playlist?list=PLLALQuK1NDrj_xrliF41b0RDpk3rdefIf
Watch more How to Make Sushi at Home videos: http://www.howcast.com/videos/504074-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.
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