Unagi Sauce

5 from 2 votes

This is a low carb version of the Japanese unagi sauce that is traditionally served with eel. It is sweet, salty, a bit smokey, and full of umami. It is wonderful on seafood, chicken, pork, or even vegetables.

Course condiment, sauce

Cuisine Asian, Japanese

Keyword asian, condiment, dairy-free, easy, egg-free, fast, japanese, nightshade-free, nut-free, sauce

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 21kcal

Author Jenny Ross

Ingredients

1/2 cup low sodium gluten-free soy sauce or 1/3 cup coconut aminos (reduce allulose or stevia to taste if using coconut aminos)
1/4 cup allulose or more to taste, or stevia glycerite to taste
1 1/2 tablespoons rice vinegar
1 teaspoon gelatin
1/4 teaspoon hondashi or bonito flakes, optional, for umami flavor

Get Recipe Ingredients

Instructions

Combine all ingredients in a small pot or saucepan. Bring to a boil and then reduce heat and simmer until reduced by half. You can add a bit of glucomann powder or even xanthan gum if you want a thicker style sauce. It will also thicken a bit more as it cools.

Nutrition