Unagi Glaze

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READY IN: 15mins
YIELD: 1 batch
UNITS: US

INGREDIENTS

Nutrition
  • 14
    ounces commercial teriyaki sauce (bottled sauce, not thick glaze, Kikkoman's is okay in a pinch, about 14-16 oz)
  • 12
  • 14
    cup rice wine vinegar
  • 1
    teaspoon peeled and chopped gingerroot, to taste
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DIRECTIONS

  • 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".
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