Eel sauce is also called nitsume or kabayaki sauce, and unagi no tare in Japanese. It's a sweet and salty sauce that goes great over grilled fish or chicken and is a common drizzle over sushi. Traditionally it is used on Japanese grilled eel and eel rolls. I also use this sauce over fresh cooked noodles for a quick snack. A half cup of dashi may be added to create a richer, more authentic flavor. (Dashi is a Japanese stock that is best made at home.)
- soy sauce : 0.5 cup
- white sugar : 0.5 cup
- mirin (Japanese sweet wine) : 0.5 cup
Stages of cooking
Heat soy sauce, sugar, and mirin in a small saucepan over medium heat. Cook and stir until liquid is reduced to about 3/4 cup.