classic Japanese unagi sauce has a nice range of complex flavor with salty, sweet and spicy notes and a "loop" of smoke.It is often used for sushi rolls, but he just indispensable for the correct filling of cooked smoked eel.Unagi - multi sauce.It consists of starch and yeast extract (for thickening) and water, sugar, rice vinegar.But the essential ingredient unagi act and other sauces, such as soy and mirin.In Japan, there are many varieties of the latter two components.
realistic to prepare unagi sauce at home?"No", - assured the owners of sushi bars that are interested in the inflow of customers."Yes," - experts say the real Japanese cuisine.In principle, nothing complicated in terms of technology here.Ingredients in a certain sequence are placed in a pan, cooked, and at the end add the starch diluted with water.Soy sauce is not a problem to get it right now.From the store plenty select the "Classic", without foreign flavors.Mirim, in fact, is a sweet rice wine.On the shelves of specialized boutiques, you can find him three varieties: khon (more robust) CuO (with salt) and blue (non-alcoholic).If you do not find the first type, you can use the other two.And, to be honest, not spoiled unagi sauce, mirin if you replace the white dry wine.
If you are preparing to refuel smoked eel, a fraction of the fish chopped.In a saucepan, pour 160 ml of water, a cup of soy sauce, add 150 g sugar, 240 g or mirin wine and eel.When your unagi sauce comes to a boil, bring the heat to low, boil for eight minutes.It is necessary to stir constantly!Now you can add the starch diluted with water and cook for about five minutes, until the mixture thickens.Experts advise to strain the sauce.
There are other recipes unagi.One recommends to cook the sauce together with a suitable dish.Leek and carrot finely cut.In a saucepan pour a glass of sake and mirin, put 100 g of honey, a little sugar, chopped vegetables and eel.We put on a small fire and stir the mixture continuously.After boiling, continue to cook for another ten minutes.After that, unagi sauce should drain as vegetables there to anything - they have already given their flavor filling.
According to the third recipe, first pour the alcohol (mirin and sake) in a saucepan and boil until they evaporate they contain alcohol.Then pour the sugar and stir until completely dissolved crystals.The following appears on the scene soy sauce.Once again the liquid boiling, reduce the heat and boil for about twenty minutes.The idea is that the sauce should thicken.If it does not, we use the starch.Now we know how to prepare unagi sauce.Here's how to use it properly?For meals unadon eel longitudinally cut and unfolded.Stack on a greased foil pieces of fish and baked at very high temperature 7 minutes.Then brush smeared eel unagi sauce, put back in the oven just a minute.Boiled rice in a bowl impose.He poured the remaining unagi, spread the slices on top of fish.
