Kabayaki-Glazed Sauce

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.

Kabayaki-glazed sauce


For 2-3 servings 

Soy sauce 5TBS 

Mirin 4TBS

 Sugar 2TBS

 Water 1 TBS

 TBS=Tablespoon, tsp=teaspoon


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.  

kabayaki-glazed sauce will keep in your refrigerator for several weeks.

Fried eggplant kabayaki meal



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