The Translation of "鳗鱼酱汁" into English
In English, "鳗鱼酱汁" can be translated as "Eel Sauce" or "Unagi Sauce."
Eel sauce is a sweet, tangy, and savory sauce commonly used in Japanese cuisine, especially in dishes featuring grilled eel (unagi). It adds a rich umami flavor to sushi rolls, rice bowls, and grilled dishes.
To make eel sauce, you typically combine soy sauce, mirin (a sweet rice wine), sugar, and sometimes sake, then simmer it until it reaches a syrupy consistency. This sauce is versatile and can also be used as a glaze for other grilled meats or seafood.
In Japanese, it's often referred to as "unagi no tare" (うなぎのたれ), which literally means "eel sauce" or "eel glaze."
Here's a simple recipe for making eel sauce at home:
Ingredients:
1/2 cup soy sauce
1/2 cup mirin
1/4 cup sugar
Instructions:
1. In a small saucepan, combine the soy sauce, mirin, and sugar.
2. Heat the mixture over medium heat, stirring constantly until the sugar is completely dissolved.
3. Bring the mixture to a simmer and continue to cook until it thickens slightly, about 57 minutes. Keep an eye on it to prevent burning.
4. Once the sauce has thickened to your desired consistency (it should coat the back of a spoon), remove it from the heat and let it cool.
5. Use the eel sauce immediately or store it in an airtight container in the refrigerator for up to two weeks.
Enjoy your homemade eel sauce drizzled over your favorite sushi rolls, grilled eel dishes, or as a flavorful glaze for grilled meats and seafood!
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