Daisho Unagi Sauce 240g
Unagi sauce, or kabayaki sauce, is the thick, glossy glaze brushed onto grilled eel in Japan. It is reduced from soy, mirin and sugar until it is almost syrupy, and tastes sweet and salty at the same time, with a clear note of caramel.
You do not need eel to find a use for it. Brush it onto salmon, mackerel or chicken for the last few minutes under the grill, and it caramelises into a glossy crust. It is just as good over a bowl of rice with a fried egg, on yakitori, on tofu and as a glaze on oven-baked aubergine. The sugar means it burns quickly, so it goes on towards the end of cooking, not from the start.
The 240 gram bottle lasts a long time, since very little is needed. Keep it cool after opening. See also stir-fry sauces and marinades and sushi rice.
Energy, 782.6 Kj/ 184.0 Kcal
Fat, 0.2
- of which saturated fatty acids, 0.0
Carbohydrates, 42.4
- of which sugars, 12.0
Protein, 3.2
Salt, 6.1
SOY SAUCE (WHEAT, SOYBEANS, salt), sugar, mirin, water, modified starch, caramel.
WHEAT, SOY
Store in a cool, dry place. After opening, keep refrigerated.