Brown Sushi Sauce (Eel Sauce)

Rachele (Pebbles and Toast)

A versatile classic brown smooth asian-inspired sauce that is easy to make ahead. Ideal atop a variety of sushi rolls or tossed with vegetables and stir fries.

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Course Sauces and Dips

Cuisine Asian, Vegan

Servings 4 ounces

Equipment

stovetop

Ingredients

3 Tbsp soy sauce low sodium or regular
2 Tbsp seasoned rice vinegar
2 Tbsp dry white wine mirin, pinot grigio, chardonnay, or sauvignon blanc
2 Tbsp maple syrup or agave
1 tsp cornstarch

Instructions

In a small saucepan, combine the vinegar, wine, and soy sauce, maple syrup, and cornstarch.
Bring to a boil over medium-high heat, stirring frequently, until slightly thickened.
Remove from heat and allow to cool.
Transfer to an air-tight jar, bottle, or container and store in the refrigerator for up to two weeks.

Notes

Store in the refrigerator for 2 weeks.

Keyword brown, brown sauce, eel, eel sauce, gluten-free, plant-based, sauce, sushi, sushi sauce, vegan