Homemade unagi don (2nd attempt) — how do I get deeper color?
Second attempt at making unagi don at home. Flavor was better this time, but I’m still struggling to get that deep brown color. Any tips on sauce, glazing, or grilling technique?
by Potential_Hold_3964
4 Comments
Good_Succotash4342
Option 1: Caramelizing the glaze by using high heat in a short period of time. Option 2: Use a photo filter and make the necessary adjustments.
tofu_sensei84
If available use your broil/ grill option on your oven and baste the sauce more often.
If you watch how the restaurants make it they dunk it a couple of times in their marinade while grilling.
Metallis666
I believe the color and flavor of unadon come from heating the eel and sauce directly over charcoal flames. How about trying to sear it with a blowtorch, inspired by the technique used for aburi sushi?
kaliveraz
Are you using regular soy souce or dark soy sauce?
4 Comments
Option 1: Caramelizing the glaze by using high heat in a short period of time.
Option 2: Use a photo filter and make the necessary adjustments.
If available use your broil/ grill option on your oven and baste the sauce more often.
If you watch how the restaurants make it they dunk it a couple of times in their marinade while grilling.
I believe the color and flavor of unadon come from heating the eel and sauce directly over charcoal flames. How about trying to sear it with a blowtorch, inspired by the technique used for aburi sushi?
Are you using regular soy souce or dark soy sauce?