Kabayaki Glaze

Kabayaki Glaze

A glossy soy-mirin glaze that simmers down to a sticky, caramelized finish for grilled eel or fish.

Total 25 min Makes 16 oz Calories 45/serving

Dietary

Pescatarian, Dairy free, Nut free

Allergens

Soy, Fish, Wheat

This classic Japanese glaze combines soy sauce, mirin, sake, and sugar, simmered until thick and syrupy. It's traditionally brushed onto unagi or other grilled fish during cooking to build layers of lacquered flavor. The glaze also works well on grilled chicken, salmon, or vegetables for a sweet-savory finish.

Ingredients

  • 1 cup cup soy sauce
  • 1 cup cup mirin
  • 1/2 cup cup sake
  • 1/3 cup cup granulated sugar
  • 1 fish bone or head, for stock (optional)

Method

  1. Combine the soy sauce, mirin, sake, and sugar in a 6-quart saucepan over medium heat, stirring until the sugar dissolves.

  2. If using, add the fish bone or head to deepen the flavor.

  3. Bring the mixture to a gentle simmer, then reduce heat to low and cook, stirring occasionally, until reduced by about half and syrupy enough to coat a spoon.

  4. Remove the fish bone if used, then strain the glaze through a fine-mesh sieve into a heatproof jar.

  5. Let the glaze cool to room temperature before brushing onto grilled fish or storing.

Rate this recipe

★ 4.0 (1)

Comments

    Log in to comment.

    Kabayaki Glaze

    This classic Japanese glaze combines soy sauce, mirin, sake, and sugar, simmered until thick and syrupy. It's traditionally brushed onto unagi or other grilled fish during cooking to build layers of lacquered flavor. The glaze also works well on grilled chicken, salmon, or vegetables for a sweet-savory finish.

    25 min 16 oz 45 cal

    Ingredients

    • 1 cup cup soy sauce
    • 1 cup cup mirin
    • 1/2 cup cup sake
    • 1/3 cup cup granulated sugar
    • 1 fish bone or head, for stock (optional)

    Method

    1. 1

      Combine the soy sauce, mirin, sake, and sugar in a 6-quart saucepan over medium heat, stirring until the sugar dissolves.

    2. 2

      If using, add the fish bone or head to deepen the flavor.

    3. 3

      Bring the mixture to a gentle simmer, then reduce heat to low and cook, stirring occasionally, until reduced by about half and syrupy enough to coat a spoon.

    4. 4

      Remove the fish bone if used, then strain the glaze through a fine-mesh sieve into a heatproof jar.

    5. 5

      Let the glaze cool to room temperature before brushing onto grilled fish or storing.