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Unagi Glaze

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)23.6677
Energy (kCal)771.2347
Carbohydrates (g)169.6555
Total fats (g)0.0794
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a pan, combine all ingredients over medium low heat. | 2. Reduce by about three-quarters, beginning to taste it about halfway through the reduction. It should be full-flavored and sweet and tangy. | 3. Strain mixture and use. | 4. To use: brush on the unagi, broiling the unagi in oven or grilling it. | 5. You can also let the mixture cool, and store the glaze in a clean bottle in the fridge. | 6. Here are the actual instructions Chef gave me, in his wording: "Unagi glaze is very simple. Just reduce bottled terriyaki sauce with a 1/2 cup of brown sugar and 1/4 cup of rice wine vinegar. Add some chopped up ginger. Reduce this by about three quarters. Start tasting around halfway. It should be full-flavored and sweet and tangy. Strain and brush on the Unagi under the broiler, or on the grill". | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    teriyaki sauce 14 ounces bottled 353.2347 61.7565 23.5357 0.0794
    brown sugar 1/2 cup 418.0 107.899 0.132 0.0
    rice wine vinegar 1/4 cup - - - -
    gingerroot 1 teaspoon peeled chopped - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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