Eel Sauce Recipe for Sushi that is packed with delicious flavor. We make this sauce every time we have Sushi, crab sushi, salmon sushi, shrimp tempura and more.
Published September 16, 2022
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What is Mirin?
Mirin is a Japanese sweet white wine made from the fermentation of many ingredients for 40-60 days. These foods include steamed mochi rice, koji (fermented rice) and shochu (sweet potato alcohol).
Once this process is done, Mirin contains up to 14 percent alcohol, and therefore taxed as such in Japan.
Mirin, first developed in the 16th century, was considered a luxury item and did not become well known until the 1900s.
Because of the high sugar content, Mirin is used in many savory dishes and paired with Soy Sauce to make glazes, sauces, marinades and dressings.
Difference between Mirin and Rice Vinegar
The main difference between Mirin and Rice Vinegar, is that Mirin is alcoholic with a 14 percent alcohol content. Rice Vinegar, while fermented, has a high sugar content, and fermented longer, it is then turned into an acid and not alcohol. Below shows the side-by-side comparison between Mirin and Rice Vinegar.
- mochi rice, koji (fermented rice) and shochu (sweet potato alcohol) for 40 to 60 days.
- rice, koji and water
Ingredients for Eel Sauce Recipe
6 Tbsp Soy
2 Tbsp Mirin
2 Tbsp Brown Sugar
Dash of Red Wine Vinegar
Directions for Eel Sauce Recipe
1. In a medium saucepan, combine the 6 Tbsp soy sauce, 2 Tbsp brown sugar, dash Rice Vinegar and 2 Tbsp Mirin, then mix well with a whisk.
2. Turn the heat on high and bring the mixture to a boil, making sure to stir occasionally.
3. Boil the mixture for 1 minute.
4. Reduce the heat to low and then simmer until thickened.
5. Simmer on low until thickened. This can take 5-15 minutes.
6. Let the Eel Sauce cool completely before using.
Serve drizzled over sushi and enjoy!
For our Crab Sushi recipe, click the link below.
Eel Sauce for Sushi Recipe
Eel Sauce for Sushi
- 6 Tbsp 6 Tbsp Soy
- 2 Tbsp Mirin
- 2 Tbsp Brown Sugar
- dash Red Wine Vinegar
- In a medium saucepan, combine the 6 Tbsp soy sauce, 2 Tbsp brown sugar, dash Rice Vinegar and 2 Tbsp Mirin, then mix well with a whisk.
- Turn the heat on high and bring to a boil.
- Boil the mixture for 1 minute.
- Reduce the heat to a simmer.
- Simmer on low until thickened. This can take 5-15 minutes.
- Let the Eel Sauce cool completely before using.
- Serve drizzled over sushi and enjoy!
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