The way I've usually had unagi is over rice with a sweet sauce, and very flavorful. The sauce is usually made as follows:
Ingredients: 1 cup of soy sauce 2/3-1 cup of mirin (sweet rice wine) 1/3 cup of sake (not sweet; optional) Unagi head & bone
Directions: If the unagi head & bone is uncooked, broil until brown and flavorful. Simmer sake/mirin over medium heat until no more alcohol comes off the pan, be careful as this can occasionally burst into flames if the fumes come in contact with a flame. Add soy sauce and unagi head/bone, then simmer for 10 minutes.
It is the broiled unagi head and bones that gives the "tare" authentic aroma and taste. To make the sauce authentic and rich they are very necessary. Though some suggest that in a pinch tariyaki sauce can take their place.
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Date: 2007-09-01 12:39 am (UTC)Ingredients:
1 cup of soy sauce
2/3-1 cup of mirin (sweet rice wine)
1/3 cup of sake (not sweet; optional)
Unagi head & bone
Directions:
If the unagi head & bone is uncooked, broil until brown and flavorful. Simmer sake/mirin over medium heat until no more alcohol comes off the pan, be careful as this can occasionally burst into flames if the fumes come in contact with a flame. Add soy sauce and unagi head/bone, then simmer for 10 minutes.
It is the broiled unagi head and bones that gives the "tare" authentic aroma and taste. To make the sauce authentic and rich they are very necessary. Though some suggest that in a pinch tariyaki sauce can take their place.