Unagi Kabayaki Eel Sauce (うなぎのたれ)

The sweet, dark soy-and-mirin glaze served over grilled eel — thick, syrupy and lacquer-glossy. Just as good on any grilled or roasted protein that wants a sticky, caramelised finish. Serving suggestions: • Lacquer over grilled unagi or anago on rice (unadon) • Brush onto grilled mackerel, chicken or pork for a kabayaki finish • Drizzle over rice bowls, or glaze aubergine before roasting

• OriginJapanese-style unagi (kabayaki) glaze in a 300ml squeeze bottle; a sweetened soy and mirin reduction.
• Format300ml
• Lead timeShips in 1–2 days
• PaymentBank transfer or secure link
• ShippingCold-packed, tracked, EU-wide