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Simple Vegetarian Eel Sauce (Unagi Sauce) – vegetarian recipe
Stav Kogan

Simple Vegetarian Eel Sauce (Unagi Sauce)

This incredibly simple recipe for Vegetarian Eel Sauce delivers all the rich, complex flavor you love, using plant-based ingredients to create the perfect glossy, sweet, and deeply savory finishing touch for your Japanese-inspired dishes.
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Cook Time 30 minutes
Total Time 30 minutes
Servings: 2 cup
Calories: 35
Ingredients Method Nutrition

Ingredients
  

  • 1 lb (500 g) brown jaggery or palm sugar, roughly chopped
  • 2 cups (500 ml) Vegetarian Dashi or low-sodium vegetable stock
  • ¼ cup (65 ml / 2.2 fl oz) sake
  • ¾ cup (185 ml / 6.3 fl oz) soy sauce
  • If jaggery or palm sugar are unavailable, an equal amount of light brown sugar is an excellent substitute.
  • For a thicker, glaze-like consistency, simmer the sauce for an additional 5-10 minutes. Remember it thickens significantly upon cooling.
  • To make this sauce alcohol-free, replace the sake with an equal amount of water plus one teaspoon of rice vinegar for a touch of acidity.
  • Store the sauce in a sealed, airtight jar in the refrigerator for up to 3 weeks.

Method
 

  1. In a medium saucepan, combine the chopped jaggery and Vegetarian Dashi or stock over medium heat.
  2. Stir continuously until the sugar is completely dissolved.
  3. Add the sake to the saucepan and bring the mixture to a gentle simmer. Allow it to simmer for about 15 minutes, or until it has reduced by approximately ¼ cup / 65 ml. (2.2 fl oz)
  4. Stir in the soy sauce and continue to simmer for 10 more minutes. Be careful not to let the mixture come to a rolling boil.
  5. Remove the sauce from the heat and allow it to cool completely to room temperature. The sauce will thicken significantly as it cools.
  6. Once cooled, transfer the Vegetarian Eel Sauce to an airtight jar or bottle and store it in the refrigerator.

Nutrition

Calories: 35kcalCarbohydrates: 8gProtein: 0.2g

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