Eel Sauce

Start by heating a saucepan on medium-low heat.

Add 1/2 cup of soy sauce to the heated saucepan.

Pour in 1/4 cup of rice wine vinegar.

Add approximately 1/3 cup of white wine (Riesling) to the mixture.

Scoop in 2 tablespoons of honey using a spatula.

Increase the heat to just over medium to begin reducing the sauce.

Stir the mixture continuously with a whisk to prevent burning while it boils.

Allow the sauce to reduce for about 5 to 10 minutes until it thickens to about a quarter cup.

Taste the sauce and add an additional 2 tablespoons of honey for sweetness, bringing the total to 4 tablespoons.

Pour the finished eel sauce into a container and let it cool.

Once cooled, transfer the eel sauce into a squeeze bottle for serving.

Equipment Needed

Spice Level:

Allergens