"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Click Here to Login
Thread Tools Display Modes
Old 04-28-2007, 12:59 PM   #1
Senior Cook
spryte's Avatar
Join Date: Aug 2004
Location: Pittsburgh, PA
Posts: 498
Send a message via AIM to spryte Send a message via MSN to spryte Send a message via Yahoo to spryte
Question ISO TNT Unagi Glaze/Eel Sauce Recipe

My friends will be my willing guinea pigs for a sushi party soon. I'm putting together some recipes. (expect to find me here again!)

I'm looking for a nice Unagi Glaze/Eel Sauce. I've found a couple recipes... do you have a recipe that you love and wouldn't mind sharing? These are the ones I've found ...

Unagi Glaze

4 ounces sake
4 ounces mirin
1-ounce sugar
1-ounce water
1/2-ounce soy sauce

Whisk all ingredients together until sugar is dissolved.


Tsumé and Taré (Nitsume or Thick, Sweet Eel Sauce)

spryte is offline   Reply With Quote
Old 06-04-2007, 07:23 AM   #2
Join Date: May 2007
Location: Highland Mills, NY, USA
Posts: 66
I hope the sushi party went well. I love seafood and I'd like to try eel someday. Where in the world did this recipe originate?
Marcus is offline   Reply With Quote
Old 06-04-2007, 12:27 PM   #3
Executive Chef
boufa06's Avatar
Join Date: Oct 2006
Location: Volos, Greece
Posts: 3,467
Originally Posted by Marcus
Where in the world did this recipe originate?
In Peru perhaps by Mr. Fujimori.
The proof of the pudding is in the eating!
boufa06 is offline   Reply With Quote
Old 06-04-2007, 01:28 PM   #4
Chef Extraordinaire
kitchenelf's Avatar
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
I'm curious as to what recipe you used also Spryte. I always buy my eel sauce.

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 06-04-2007, 03:56 PM   #5
Executive Chef
ironchef's Avatar
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,557
Your first recipe has too little soy sauce and sugar, and too much sake. Here's my basic sauce recipe (FYI, it's called kabayaki):

1/2 cup Soy Sauce
1/2 cup Mirin
1/4 cup Sugar
1/4 cup Sake
1 piece Fresh Ginger, about 1", peeled and thinly sliced
Cornstarch slurry (optional)

Combine all the ingredients except for the slurry in a saucepan. Bring to a light boil then simmer for 10 minutes. Add a little slurry if you want the sauce thicker. Remove from heat, strain, and let cool to room temp.
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 06-04-2007, 04:19 PM   #6
Senior Cook
Join Date: Feb 2007
Location: ottawa canada
Posts: 455
Send a message via MSN to obiwan9962 Send a message via Yahoo to obiwan9962
actually kabayaki is the form in which the unagi is cooked
yaki referrs to a cooking style
and in this case it is broiled preferably over charcoal then steamed then charbroiled again

the sauce is actually called tare
and this is authentic as it gets

1 cup of soy sauce
1 cup of mirin (sweet rice wine)
0.4 cup of sake (not sweet; optional)
Unagi head & bone

If unagi head & bone should be uncooked, broil over medium heat. Simmer sake/mirin over medium heat until sake-smell is gone. Add soy sauce and unagi head/bone, then simmer for 10 minutes. Be careful in heating sake/mirin, lest the liquid should catch fire. And it is adding broiled unagi head and bones that gives the "tare" authentic aroma and taste. Please find them.

recipe courtesy of: Satsuo Matsumoto

sometimes it is hard to find whole unagi
if you purchase the unagi already cooked, there should be enough glaze in the package
if not you should be able to find unagi sauce aka kabayaki no tare prepackaged in your local japanese store
obiwan9962 is offline   Reply With Quote
Old 06-07-2007, 07:08 AM   #7
Sous Chef
Nicholas Mosher's Avatar
Join Date: Sep 2006
Location: Massachusetts
Posts: 768
Scroll down to "Sauces" on this link.
They published a recipe I wrote a couple years ago...

Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver
Nicholas Mosher is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -5. The time now is 04:15 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.