Kabayaki Sauce

Typically used to grill eel, kabayaki is a sweet reduced soy sauce that can add sweet depth to many other dishes. I use it as a base in my Furikake Chicken. It could also be substituted for teriyaki with picky eaters as it contains no aromatics (ie. ginger and garlic)


  • 1/2 c Soy
  • 1/2 c Mirin
  • 1/2 c Sugar


  1. Combine all ingredients in small sauce pan and heat on medium heat
  2. Simmer until ingredients are reduced to about 3/4 c
  3. Sauce will thicken in consistency as it chills. Store in the refirgerator



  1. I love love love this furikake chicken!!! Thank you so much for posting this! I make your version all the time and everyone raves about it. Hi from St Paul!

    • ljacksnacks

      Hi Kristi! I’ve been MIA for some time, but I’m back at it! Thanks for commenting about the furikake chicken. It works great for shrimp too 😉


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