New (5) from $3.99 + $6.52 shipping Ships from and sold by Midwest Grocer. Kikkoman Unagi Sushi Sauce 11.8 oz. Kikkoman Unagi Sushi Sauce is a delicious sauce for use on traditional Japanese eel dishes as well as sushi and sashimi. 8.7 x 6.3 x 7.1 inches 12.8 ounces (View shipping rates and policies) Prime Time Foods - Grocery Currently, item can be shipped only within the U.S. and to APO/FPO addresses. For APO/FPO shipments, please check with the manufacturer regarding warranty and support issues. This item is not eligible for international shipping. 4.3 out of 5 stars #12,749 in Home and Kitchen (See Top 100 in Home and Kitchen) #62 in Grocery & Gourmet Food > Sauces, Gravies & Marinades > Sauces > Asian This stuff is great , awesome with sushiTastes the same as my favorite sushi place!Great texture and flavor.I'll continue to order. This eel sauce is available in all the local Asian stores where I live. I never buy it because it has High Fructose Corn syrup.

The taste and texture are better than soy sauce when used in small quantities. If you'd like to expand your sushi tasting pallet, try this! Delicious... just like the stuff we get in our expensive Japanese Sushi Restaurant. OtaJoy Sushi Sauce for Rolls, 15 Ounce Kikkoman Unagi Sushi Sauce, 11.8 oz (Pack of 2) ONE ORGANIC Sushi Nori Premium Roasted Organic Seaweed (50 Full Sheets)I like the eel sauce at my local sushi bar, it is thicker than this recipe, so I added 2 tablespoons of cornstarch to thicken it up a bit. I took some of the suggestions from other reviewers. I added 1/4 c. low sodium soy sauce, 1/4 c. reg. soy sauce, 1/2 c white sugar, 1/2 c. mirin, 1/4 tsp dashin, 1tsp corn starch. It turned out ... I add some red pepper flakes, 2 cloves of garlic and table spoon fresh ginger...used w/sushi....very nice This recipe is a keeper!! It was nice and thick after it cools a little. I prefer the regular soy sauce because it has a deeper flavor then the low sodium.

Thanks for the recipe.** I just made i... At least as good, if not better than the stuff at my local sushi shop, even though I had no eel bones to stew with it. It tastes just like the eel sauce at my favorite sushi bar! where to buy sushi rice nzSo glad I found this recipe :-)how to order sushi without seaweed After reducing it on the stove, it's almost as good as the stuff in restaurants.buy japanese candy in bulkLeft in the freezer for 15 minutes after making it, so it can become thicker like they serve at my husband's and I local restaurant we go to.buy sushi rice in bulk

This sauce tastes so good, you can put it on chicken, fish, pork, the options are endless. I made a batch and now keep it in the frige.Eel Sauce, also known as Nitsume, is a crowd favorite and it goes well on various types of rolls as well as a marinade for fish and chicken.  where to get sushi quality salmonIn the United States, this sauce is created differently depending on which sushi bar you go to. play sushi games cookingI will show you how to create a delicious version without actually using any eel!buy sushi machine For this tutorial, you will need: This recipe will make approximately 1 1/2 cups of sauce (or 375 ml). As a disclaimer, the traditional recipe for Eel Sauce is very similar, but it doesn’t include a cornstarch slurry.

1. Measure and pour the mirin, sugar, dashi, and sake into a pot and put the pot on high heat. Stir until all of the sugar and dashi is dissolved. 2. Once boiling, add the soy sauce and bring it to a boil again. Reduce the heat and let the sauce simmer for approximately 15-20 min. 3. Now take your cornstarch and water and mix it into a glass. This is called making a cornstarch slurry. The point of a slurry is to thicken food (mostly sauces) without altering the flavor. 4. Once the sauce is boiling again, slowly pour the slurry into the pot, making sure to stir continuously. You should see a slight color change and a rapid increase in the number of bubbles while your sauce is boiling. 5. Remove the pot from the heat and allow it to cool. You may need to continue stirring until the sauce stops boiling. You will notice that the sauce has gotten much thicker – this is good! Once the sauce has cooled, you can pour it into a sauce bottle and enjoy it on your favorite sushi roll.

it’s all about the Find out how to make DOWNLOAD MY FREE GUIDE The Essential Equipment to Make Sushi at Home Sushi sauces are a modern addition and are common on most rolls. Traditionally, though, sauces weren’t used much. However, sushi chefs have been known to use a special glaze on nigiri, which I will cover below. Today, it is common practice for a sushi chef to top off a roll with one or two complementary sauces. Most of these sauces are custom made, in house, and are secret recipes. There are some supermarkets that sell “sushi grade sauces,” but they just don’t hold a torch to the homemade stuff. Many of the sauces below are very versatile and can be used on a number of dishes – not just sushi. Please feel free to experiment with the recipes, try them out on different dishes, and make suggestions on which sauce to cover next in the comments section below! Here is a list of the various sauces commonly found in sushi bars: Nikiri (sweet soy sauce)