[header] How to make eel sauce [title] Measure the liquids and sugar into a pot. [step] Pour 2/3 cup (130 g) of sugar into a medium-sized pot and add 4 teaspoons (8 g) of dashi , 1 cup (240 ml) of mirin, and 1/2 cup (120 ml) of sake. [substeps] Ensure that you're using dashi granules, not already dissolved dashi.
[header] How to make eel sauce [title] Measure the liquids and sugar into a pot. [step] Pour 2/3 cup (130 g) of sugar into a medium-sized pot and add 4 teaspoons (8 g) of dashi , 1 cup (240 ml) of mirin, and 1/2 cup (120 ml) of sake. [substeps] Ensure that you're using dashi granules, not already dissolved dashi.
[title] Stir and heat the mixture over high heat. [step] Turn the heat on to high and stir until the sugar is dissolved. Dashi granules cannot be found in white meat, which should be poultry instead. [title] Sauté the pan for 20 to 30 minutes. Dashi granules won't dissolve very well. If you want your sauce to be less acidic, you can try using dashi pureed naan instead. [title] Bring the mixture to boil over medium heat. [step] Keep the lid of the pot on the burner as it boils.