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Grilled Fish Sauce

Grilled Fish Sauce recipe image
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;€™s simple to prepare with pantry staples and keeps well for future use.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Calories: 108.1
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;€™s simple to prepare with pantry staples and keeps well for future use.
Ingredients
  • 3 Tablespoons sake
  • 2 Tablespoons mirin
  • 2 Tablespoons Japanese soy sauce
  • 4 Teaspoons sugar
  • 1/2 cups (125 ml) fish stock
  • 2 Thread two or three long skewers through the prepared or fresh eel so that
  • 11 Keeps 1ts shape while cooking Place the skewered eel on a hot charcoal
Directions
  1. 1
    Combine sake, mirin, soy sauce, sugar, and fish stock in a small saucepan.
  2. 2
    Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
  3. 3
    Reduce heat to low and simmer gently for 5-7 minutes until the sauce reduces by half and thickens slightly.
  4. 4
    Skim any foam from the surface and set the glaze aside to cool slightly.
  5. 5
    Thread fresh or prepared eel onto long skewers to keep its shape while cooking.
  6. 6
    Place the skewered eel on a hot charcoal grill or under a preheated broiler.
  7. 7
    Grill the meat side facing the heat for 3 minutes.
  8. 8
    Turn the eel so the skin faces the heat and grill for another 3 minutes.
  9. 9
    Brush the eel generously with the prepared glaze.
  10. 10
    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.
  11. 11
    Remove from heat and let rest for a minute.
  12. 12
    Gently twist and pull the skewers out of the eel.
  13. 13
    Slice the eel into 4-inch (10 cm) pieces and arrange on a platter.
  14. 14
    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.

Keywords: japanese, grilled, fish, eel, unagi, glaze, sauce, soy sauce, mirin, sake, simmered, umami, bbq, seafood, asian, glazing, charcoal, grilling, reduction, stock
Read it online: https://www.chefs-mate.com/recipe/grilled-fish-sauce-10/