Eel Sauce
- 1 cup Sake
- 1 cup Soy Sauce
- ¼ cup Xagave
1. Combine all ingredients together in a pan and cook on high until mix starts to boil.
2. Reduce to medium heat until mixture is thick.
3. Let mix cool to room temperature
4. Serve on top of sushi.
5. Keep any extra in an airtight container in refrigerator for up to 2 weeks.
Questions about the recipe or about using Xagave in your own kitchen? Ask Chef Shawn!
