The flavor of the meats will be enhanced by this tangy Memphis rub. Attempt it with chicken!
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 6 |
| Yield: | 3/4 cup |
Ingredients
- ½ cup soy sauce
- ½ cup white sugar
- ½ cup mirin (Japanese sweet wine)
Instructions
- 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.
Reviews
Great simple tasty sauce. Too thin: You didn’t cook it long enough. When it starts getting lots of bubbles, you are almost there. Too thick: You cooked it too long. It will thicken up more as it cools.
Cooked it wayyyyyy too long became a hard messy mess but it smelt amazing, can’t wait to try it again!
I’ve just made this and it’s really thick so I’m wondering if the people that said it was thin had the heat turned up enough? Mine was really bubbly and went a light shade of brown, once it cooled it was so thick I’ve had to add more soy sauce. Will try taste test tomorrow when I make sushi….
Um this sauce deserves more than 5. We have been making it for years. We make sushi bowls at least once a week. We couldn’t have them without this recipe! Making it now!
Recipe worked great, if it’s still watery you need to reduce it more. Carefully it’ll tighten up more as it finishes setting though. I added a pinch of chili flakes and about .5 tsp ginger puree for some depth. Will make again soon.
The ingredients is OK 10 min is not long enough cook on hi until the sauce turns from black to a Carmel color then turn on low for 20 min stirring occasionally when sauce thickens up turn off let it cool and put into your container
Definitely thickened up just fine for me eventually and is really delicious. Also added a pinch of HonDashi powder to give it that good depth of flavor.
Please don’t hate me, I had sushi and didn’t have sauce so, it was an emergency: I used half balsamic vinegar and half apple vinegar as substitutes for the rice vinegar, it was awesome, easy, tasty and with the things that I had handy in my kitchen.
Came out really well…I would make it again
Made exactly as instructed. Flavor fantastic. Thickens well. Definitely do not add a thickener!
Easy and delicious. No corn starch is needed if you reduce it enough and put it in the fridge. You can make it using liquid aminos too, although it ends up with a slightly different flavor, obviously. Do not use coconut aminos though, and it will thicken way too much and become a caramel
Added 1 tsp msg and it tasted just like the stuff at my local sushi place.
I have never had eel sauce before, but this sauce is amazing. I will definitely be making this again.
I loved it! I have made this multiple times and use this when making homemade sushi I saw someones comment about it not being thick enough so they added corn starch — mine was not very thick at first but I put it in the fridge and it thickened in consistency a lot! overall SUCH a good recipe and so easy, I refuse to buy homemade eel sauce now
A little too liquidy–didn’t get a thick consistently like I wanted.
love this it’s now my go to recipe
I made this with coconut aminos instead mainly and 2 packets of leftover takeout soy sauce packets. it turned out great !!! healthy alternative without sacrificing any of the flavor !
It was easy, took about 20 min start to finish. It taste great.
Really good!
I love Eel Sauce at every sushi joint I go to. I didn’t realize it was this easy to make though! I put it on a lot of stuff. It’s great on fish, steak, burgers, pork and even bacon (candied bacon with this sauce).
Great sauce! We used it on chicken and rice for an asian inspired dinner