Reviewer:

Chigal26

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Aug. 4, 2010

Outstanding!!!! Left in the freezer for 15 minutes after making it, so it can become thicker like they serve at my husband's and I local restaurant we go to.

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2 users found this review helpful

Reviewer:

T.Allison23

Reviewed: Jan. 29, 2011

At least as good, if not better than the stuff at my local sushi shop, even though I had no eel bones to stew with it.

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4 users found this review helpful

Reviewer:

laigaie

Reviewed: Apr. 22, 2010

This recipe is a keeper!! It was nice and thick after it cools a little. I prefer the regular soy sauce because it has a deeper flavor then the low sodium. Thanks for the recipe.** I just made it again and added 1/4 teaspoon of crumbled bonito flakes and it was scrumptious!!**

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7 users found this review helpful

Reviewer:

Cari

Cooking Level: Expert

Reviewed: Sep. 12, 2011

After reducing it on the stove, it's almost as good as the stuff in restaurants.

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5 users found this review helpful

Reviewer:

JEM

Reviewed: Feb. 6, 2012

It tastes just like the eel sauce at my favorite sushi bar! So glad I found this recipe :-)

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2 users found this review helpful

Reviewer:

ms.hope

Reviewed: Jun. 10, 2010

This sauce was awesome!! I made it for a shrimp tempura roll and it came out excellent. My sauce did come out pretty thick, next time I would probably thin the final product down a little bit to make it easier for dipping/pouring. Definitely will make again!

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1 user found this review helpful

Reviewer:

misnic626

Reviewed: May 24, 2010

I took some of the suggestions from other reviewers. I added 1/4 c. low sodium soy sauce, 1/4 c. reg. soy sauce, 1/2 c white sugar, 1/2 c. mirin, 1/4 tsp dashin, 1tsp corn starch. It turned out great!

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58 users found this review helpful