Teriyaki/Unagi Sauce

9 mins
Serves 1
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Directions

  1. 1Put sugar in the pot.
  2. 2Put sugar in the pot.
  3. 3Put sugar in the pot.
  4. 4Add Japanese sake.
  5. 5Add Japanese sake.
  6. 6Add Japanese sake.
  7. 7Add chicken stock.
  8. 8Add chicken stock.
  9. 9Add chicken stock.
  10. 10Add mirin.
  11. 11Add mirin.
  12. 12Add mirin.
  13. 13Turn on the stove to medium heat and mix until the sugar dissolves.
  14. 14Turn on the stove to medium heat and mix until the sugar dissolves.
  15. 15Turn on the stove to medium heat and mix until the sugar dissolves.
  16. 16Add soy sauce and wait until it starts to boil.
  17. 17Add soy sauce and wait until it starts to boil.
  18. 18Add soy sauce and wait until it starts to boil.
  19. 19Turn down the heat to low and let it simmer for about 15 minutes.
  20. 20Turn down the heat to low and let it simmer for about 15 minutes.
  21. 21Turn down the heat to low and let it simmer for about 15 minutes.
  22. 22Let it cool down to room temperature.
  23. 23Let it cool down to room temperature.
  24. 24Let it cool down to room temperature.
  25. 25Transfer to a heat safe container.
  26. 26Transfer to a heat safe container.
  27. 27Transfer to a heat safe container.
  28. 28Transfer to a squeeze bottle using a funnel if needed.
  29. 29Transfer to a squeeze bottle using a funnel if needed.
  30. 30Transfer to a squeeze bottle using a funnel if needed.
  31. 31Add Hondashi (optional).
  32. 32Add Hondashi (optional).
  33. 33Add Hondashi (optional).

Ingredients

  • 6 Tbsp sugar
  • 6 Tbsp sugar
  • 6 Tbsp sugar
  • 2 Tbsp Japanese sake
  • 2 Tbsp Japanese sake
  • 2 Tbsp Japanese sake
  • 0.5 cup mirin
  • 0.5 cup mirin
  • 0.5 cup mirin
  • 0.5 cup soy sauce
  • 0.5 cup soy sauce
  • 0.5 cup soy sauce
  • 2 Tbsp chicken stock
  • 2 Tbsp chicken stock
  • 2 Tbsp chicken stock

Equipment

small pot or sauce panwhisk or spoonmeasuring spoon (Tbsp)measuring cupsqueeze bottle or containerfunnel