Kabayaki Sauce for Fish

Kabayaki Sauce for Fish

The Spruce / Christine Ma

Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Serving: 1 serving
Nutritional Guidelines (per serving)
333 Calories
1g Fat
70g Carbs
10g Protein
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Nutrition Facts
Servings: 1
Amount per serving
Calories 333
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 7005mg 305%
Total Carbohydrate 70g 25%
Dietary Fiber 1g 4%
Total Sugars 63g
Protein 10g
Vitamin C 0mg 0%
Calcium 44mg 3%
Iron 2mg 11%
Potassium 560mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In Japan, kabayaki is a common way to cook fish, especially eel (unagi). The preparation entails butterflying, gutting and deboning the fish, and then cutting the fillets into pieces to be threaded onto skewers. The fish pieces are dipped into a sweet soy sauce-based glaze, called kabayaki sauce, which is very similar to teriyaki sauce. Then the fillets are grilled or broiled, the sauce creating a flavorful crispy exterior. 

Although this sauce is traditionally and most often served with eel, it is also delicious on salmon, as well as other fish such as catfish and sea bass. Requiring just a few ingredients and little time to cook, this is an ideal recipe ​for a busy weeknight. But it is also impressive enough to serve to guests. 

Ingredients

  • 1/2 cup soy sauce

  • 1/2 cup mirin

  • 1/4 cup sugar

Steps to Make It

  1. Gather the ingredients.

    Kabayaki Sauce for Fish ingredients

    The Spruce / Christine Ma

  2. Pour all ingredients into a saucepan and place over medium-high heat.

    Kabayaki Sauce for Fish ingredients in a saucepan

    The Spruce / Christine Ma

  3. Bring to a boil and then simmer over low heat for a few minutes. Remove from the heat and cool before using.

    Kabayaki Sauce for Fish cooking in a saucepan

    The Spruce / Christine Ma

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