Unagi Glaze Japanese cooking recipe

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14 ounces commercial teriyaki sauce (bottled sauce, not thick glaze, Kikkoman’s is okay in a pinch, about 14-16 oz)
1/2 cup brown sugar
1/4 cup rice wine vinegar
1 teaspoon peeled and chopped gingerroot, to taste

1In a pan, combine all ingredients over medium low heat.
2Reduce by about three-quarters, beginning to taste it about halfway through the reduction. It should be full-flavored and sweet and tangy.
3Strain mixture and use.
4To use: brush on the unagi, broiling the unagi in oven or grilling it.
5You can also let the mixture cool, and store the glaze in a clean bottle in the fridge.
6Here 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””.

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