Prep 5 mins
Cook 10 mins
This is a simple recipe that Chef Gabriel Claycamp gave us during class at West Seattle's wonderful cooking school, Culinary Communion. Posted with permission.
- 14 ounces commercial teriyaki sauce (bottled sauce, not thick glaze, Kikkoman's is okay in a pinch, about 14-16 oz)
- 1⁄2 cup brown sugar
- 1⁄4 cup rice wine vinegar
- 1 teaspoon peeled and chopped gingerroot, to taste
- In a pan, combine all ingredients over medium low heat.
- Reduce by about three-quarters, beginning to taste it about halfway through the reduction. It should be full-flavored and sweet and tangy.
- Strain mixture and use.
- To use: brush on the unagi, broiling the unagi in oven or grilling it.
- You can also let the mixture cool, and store the glaze in a clean bottle in the fridge.
- Here are the actual instructions Chef gave me, in his wording: "Unagi glaze is very simple. Just reduce bottled terriyaki sauce with a 1/2 cup of brown sugar and 1/4 cup of rice wine vinegar. Add some chopped up ginger. Reduce this by about three quarters. Start tasting around halfway. It should be full-flavored and sweet and tangy. Strain and brush on the Unagi under the broiler, or on the grill".