Unagi sauce

Step-by-step preparation

Cooking time: 20 mins

1. STEP 1

   

   How to make unagi sauce? To prepare traditional Japanese unagi sauce, take soy sauce, honey (preferably liquid, but real), ginger root, olive oil.

2. STEP 2

   

   The sauce will require ginger juice, so you need to make that first. It's very simple. The ginger root is quite juicy, so it is easy to squeeze out after grating the ginger on a fine grater. The next step is to grate a piece of root and squeeze out the juice through a piece of gauze folded in half, or you can simply place the pulp in a strainer and press with a spoon, the juice will flow easily.

3. STEP 3

   

   Mix soy sauce, honey and olive oil in a saucepan or saucepan, heat but do not boil. Sweetness is achieved due to the addition of honey, so as not to lose its beneficial properties, it is not recommended to boil the sauce, only warm it up.

4. STEP 4

   

   Add ginger juice and starch. Mix well again and simmer without boiling over low heat until thickened. Add potato starch; if you use corn starch, use twice as much.

5. STEP 5

   

   That's all! Unagi sauce is ready! It is very tasty served with fried fish, chicken, or simply with chopped vegetables. It imparts an unusual spicy and pungent sweetness to all products, which makes their familiar taste not immediately recognizable and attractive.

Comments on the recipe

Julia

04.10.2023

4.5

Soy sauce lovers will appreciate it! Thank you! There is also a version of Chinese sweet and sour sauce for pasta and meat dishes.

Moderator Ksenia

04.10.2023

4.5

I don't make sauces that often. Usually in our family we make do with mayonnaise, ketchup and mustard. But I wanted something special to go with the fried pink salmon. My choice fell on Unagi sauce at home. It is easy to prepare. Made it for four servings. Instead of ginger juice, I added ginger powder. I used potato starch. Heated the sauce in the microwave at the highest power (1000 W). The first time (mixing honey, soy sauce and olive oil) I heated it for 20 seconds. After adding ginger and starch, I heated the sauce twice for 15 seconds, thoroughly stirring the mixture with a spoon after each time. The sauce turned out to be aromatic and moderately thick. It tastes very pleasant, sweet and sour. Ugagi sauce goes well with fish. Thank you very much for the recipe!