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| Eel Sauce |
"Also called Nitsume, Unagi or Kabayaki. It is a sweet and salty sauce that goes notable over grilled fish or hen and is a not unusual drizzle over sushi. Traditionally it's far used on Japanese grilled eel and eel rolls. I additionally use this sauce over clean cooked noodles for a quick snack. 1/2 cup of dashi may be brought to create a richer, extra proper flavor. (Dashi is a fish stock that ought to be made at domestic)"
Ingredients :
- half cup soy sauce
- half cup white sugar
- 1/2 cup mirin (Japanese sweet wine)
Instructions :
| Prep : 5M | Cook : 6M | Ready in : 15M |
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- Heat soy sauce, sugar, and mirin into a small saucepan over medium warmness. Cook and stir until liquid is decreased to about three/four cup.
Notes :
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