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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is a simple recipe that Chef Gabriel Claycamp gave us during class at West Seattle's wonderful cooking school, Culinary Communion. Ingredients:
14 ounces commercial teriyaki sauce (bottled sauce, not thick glaze, kikkoman's is okay in a pinch, about 14-16 oz) |
1/2 cup brown sugar |
1/4 cup rice wine vinegar |
1 teaspoon peeled and chopped gingerroot, to taste |
Directions:
1. In a pan, combine all ingredients over medium low heat.
2. Reduce by about three-quarters, beginning to taste it about halfway through the reduction. It should be full-flavored and sweet and tangy.
3. Strain mixture and use.
4. To use: brush on the unagi, broiling the unagi in oven or grilling it.
5. You can also let the mixture cool, and store the glaze in a clean bottle in the fridge.
6. Here are the actual instructions Chef gave me, in his wording: Unagi glaze is very simple. Just reduce bottled terriyaki sauce with a 1/2 cup of brown sugar and 1/4 cup of rice wine vinegar. Add some chopped up ginger. Reduce this by about three quarters. Start tasting around halfway. It should be full-flavored and sweet and tangy. Strain and brush on the Unagi under the broiler, or on the grill .
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