A picture of ‘Kabayaki’ Sauce.

‘Kabayaki’ Sauce

Hiroko Liston @hirokoliston

Melbourne, Australia

This is the recipe of traditional Japanese ‘Kabayaki’ Sauce that is often used to season grilled fish such as Eel and Sardine. It is easy to make at home. The most popular recipe requires Sugar, Mirin, Sake (Rice Wine) and Soy Sauce. The ratio is 1:1:1:1, that means you need a same amount of each.

This is the recipe of traditional Japanese ‘Kabayaki’ Sauce that is often used to season grilled fish such as Eel and Sardine. It is easy to make at home. The most popular recipe requires Sugar, Mirin, Sake (Rice Wine) and Soy Sauce. The ratio is 1:1:1:1, that means you need a same amount of each.

‘Kabayaki’ Sauce

Hiroko Liston @hirokoliston

Melbourne, Australia

This is the recipe of traditional Japanese ‘Kabayaki’ Sauce that is often used to season grilled fish such as Eel and Sardine. It is easy to make at home. The most popular recipe requires Sugar, Mirin, Sake (Rice Wine) and Soy Sauce. The ratio is 1:1:1:1, that means you need a same amount of each.

This is the recipe of traditional Japanese ‘Kabayaki’ Sauce that is often used to season grilled fish such as Eel and Sardine. It is easy to make at home. The most popular recipe requires Sugar, Mirin, Sake (Rice Wine) and Soy Sauce. The ratio is 1:1:1:1, that means you need a same amount of each.

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Ingredients

1 to 2 Servings

1 tablespoonSugar
1 tablespoonMirin
1 tablespoonSake (Rice Wine)
1 tablespoonSoy Sauce

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Steps

1

Place all ingredients in a heat-proof bowl, microwave for 30 seconds, mix well. Repeat the process until the sauce thickens slightly. The consistency of the sauce should be similar to syrup when cooled.
2

*Note: Use a saucepan if you cook a larger amount.

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Hiroko Liston @hirokoliston

on July 11, 2024 05:02

Melbourne, Australia

I started writing my recipes to pass them on to my children. Now I am sharing them with everyone on my website www.hirokoliston.com and Cookpad.

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