Kabayaki sauce is a sweet-savory soy sauce base glaze to coat vegetables or other ingredients after or while broiling them or frying them.
The most famous Kabayaki dish is unagi-kabayaki (grilled-eel).
But of course here, we will use it on vegetables.
Kabayaki sauce is usually a bit thicker than teriyaki sauce.
For 2-3 servings
Soy sauce 5TBS
Water 1 TBS
1. Combine mirin, sugar, and water in a sauce pan.
2. Heat it up on medium heat and when it starts to boil, turn the heat to low and let it simmer for about 3 min until all the alcohol is evaporated.
*This is called NIKIRI and this process is called to NIKIRU
3. Add soy sauce and keep the low heat for a while. Turn off the right before it starts to boil.
*Do not boil the soy sauce too long as it looses the nice aroma.
4. Done. Save it in a jar. Keeps several weeks in the refrigerator.
This sauce is vegan and you can also use this for teriyaki, or on a tempura bowl.
Fried eggplant kabayaki meal
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