Turn off the heat and let cool. The sauce will thicken more. You can store the sauce in an airtight jar and keep in the refrigerator for up to 2 weeks.
Unagi Sauce (Unagi Tare): I updated the sauce recipe to ⅓ of my original recipe for just 2 fillets (However, the step-by-step pictures above show my original recipe portion). I usually make unagi sauce with the following recipe and use it whenever I need instead of making it in small portion each time. You can store the sauce in the refrigerator.
My original Unagi Sauce Recipe:
Re-heating Unagi: You can use a frying pan, but I recommend you to use the oven broiler. If you don't have an oven, you can use an oven toaster as well.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.