Quote:
Originally posted by
Pixel
link This is the eel sauce recipe I use! It takes forever to reduce (2-3 hours, or less if you cheat and use cornstarch to thicken), but it's delicious and totally worth the time it takes to make it.
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link This is the eel sauce recipe I use! It takes forever to reduce (2-3 hours, or less if you cheat and use cornstarch to thicken), but it's delicious and totally worth the time it takes to make it.
less
This recipe is too complicated. You are better off in preparing your sauce for eel or rolls (like the Caterpillar Roll) by using this method.
2 or 3 oz. of your favorite soy sauce
3 or 4 tablespoons of (powdered sugar)
Place both ingredients in a pot and heat to a slow rolling boil. Don't be to aggressive in your boiling, but just keep it under control and just
reduce the mixture to a thick consistency (your preference). During the reduction process, dip the tip of a spoon or one of your chopsticks and taste how sweet the sauce is. Add more powered sugar as needed for the level of your preferred sweetness. If it becomes too thick, just add a little water.
That's it;
preparation time is about 10 minutes. You can't tell the difference in your 'link' (taking up to 3 hours) vs. this process. I've seen it prepared this way in Sushi restaurants here in Seattle, WA and I've been doing it this way for over 10 years! Good Luck!
