Eel-Free Eel Sauce
Eel-free Eel Sauce
The sweet eel sauce used in sushi bars can be easily made at home. Making it yourself allows you to customize the sauce into one that can be enjoyed by both vegans and those that eat seafood. The key is the use of a raw sugar such as jaggery. If it is unavailable, look for cones of piloncillo in the Mexican foods section of your supermarket.
1 lb jaggery or piloncillo
2 cups low sodium vegetable stock
1/4 cup sake
3/4 cup soy sauce
1. Place the jaggery or piloncillo and vegetable stock in a medium saucepan over medium heat. Stir to dissolve the chunks. Add the sake to the saucepan. Allow the mixture to simmer for about 15 minutes or until it has reduced by about 1/4 cup. Stir in the soy sauce and allow it simmer for 10 minutes. Do not let the mixture reach a boil.
2. Cool the sauce completely before using. (Sauce will thicken as it cools.) Cover and refrigerate until ready to use.