This traditional Japanese sauce, known as Tare, is the essential companion to grilled eel (Unagi) or any grilled fish. It features a harmonious balance of sake, mirin, soy sauce, and sugar, simmered with fish stock to create a deep, umami-rich flavor profile. The sauce reduces to a glossy, sticky consistency that caramelizes beautifully on the grill, adding a touch of sweetness and savory depth to the charred meat. Perfect for weeknight dinners when you want restaurant-quality results at home, this versatile glaze elevates simple seafood into an indulgent meal. It&# 226;ÂÂs simple to prepare with pantry staples and keeps well for future use.
Grilled Fish Sauce
Description
This traditional Japanese sauce, known as Tare, is the essential companion to grilled eel (Unagi) or any grilled fish. It features a harmonious balance of sake, mirin, soy sauce, and sugar, simmered with fish stock to create a deep, umami-rich flavor profile. The sauce reduces to a glossy, sticky consistency that caramelizes beautifully on the grill, adding a touch of sweetness and savory depth to the charred meat. Perfect for weeknight dinners when you want restaurant-quality results at home, this versatile glaze elevates simple seafood into an indulgent meal. It&# 226;ÂÂs simple to prepare with pantry staples and keeps well for future use.Ingredients
Directions
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Combine sake, mirin, soy sauce, sugar, and fish stock in a small saucepan.
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Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
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Reduce heat to low and simmer gently for 5-7 minutes until the sauce reduces by half and thickens slightly.
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Skim any foam from the surface and set the glaze aside to cool slightly.
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Thread fresh or prepared eel onto long skewers to keep its shape while cooking.
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Place the skewered eel on a hot charcoal grill or under a preheated broiler.
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Grill the meat side facing the heat for 3 minutes.
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Turn the eel so the skin faces the heat and grill for another 3 minutes.
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Brush the eel generously with the prepared glaze.
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Continue grilling, turning and basting with the sauce every minute for about 5-7 minutes total, allowing the sauce to caramelize and stick to the fish.
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Remove from heat and let rest for a minute.
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Gently twist and pull the skewers out of the eel.
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Slice the eel into 4-inch (10 cm) pieces and arrange on a platter.
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Serve hot, optionally sprinkled with sansho powder and accompanied by pickled bamboo shoots.
Nutrition Facts
- Amount Per Serving
- Calories 108.1kcal
- % Daily Value *
- Total Fat 3.1g5%
- Saturated Fat 0.7g4%
- Cholesterol 15.0mg5%
- Sodium 917.3mg39%
- Total Carbohydrate 10.8g4%
- Dietary Fiber 1.6g7%
- Sugars 8.6g
- Protein 8.8g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To make fish stock, grill eel bones or other fish bones (3 oz/90 g) until whitish, then boil in 1 cup (250 ml) water for 5 minutes. Strain and discard solids.
