Eel Sauce (Unagi No Tare)

Name: Eel Sauce (Unagi No Tare)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 100 ml mirin; 100 ml soy sauce; 3 1/2 tablespoons sugar; 2 1/2 tablespoons sake

My eel sauce recipe is pack with smoky, umami, and sweet flavors! Dark, rich, and sticky, it’s the perfect condiment to add flavor to grilled dishes, drizzle on sushi, and so much more. Only 4 ingredients and 25 minutes are needed to make this iconic Japanese sauce.

Eel sauce, also called kabayaki sauce or nitsume sauce, is a thick Japanese brown sauce made of mirin, soy sauce, sake and sugar. It is most famously used as a sauce for unagi don, or una don, which is a rice bowl topped with grilled eel. The sauce, called tare in Japanese, is brushed on the eel on the grill – giving it a sweet and umami flavor that caramelizes the eel as it cooks.

I have to be honest – I don’t ever make eel rice bowls at home but do often use the sauce for different purposes. I think of it as an all-purpose sauce that is great as a dipping sauce for breaded chicken and crispy tofu, as a sandwich spread for my katsu sando, or as a flavor booster for a simple vegetable stir fry. My recipe is very easy to make and can last for up to 1 month in the fridge.

Why This Recipe Works

Versatile. Unagi no tare is delicious on everything from poke to pizza to sushi rolls.
Only 4 ingredients. All of them pantry condiments that are easy to find.
Tastes like the real thing. Store-bought eel sauce tends to be very sweet. This one is deeply savory, umami and sweet. Closer to the flavors you get in Japan.

Ingredients
Variations
How to Make This Eel Sauce Recipe
Expert Tips
Storage And Reheating
How To Use It
Frequently Asked Questions

Ingredients

Scroll down to the recipe card for the full recipe.

Mirin: Mirin is for sweetness and acidity. I’m using 100ml which comes to about 6 1/2 tablespoons.
Sugar: This adds more sweetness and gives the sauce it’s sticky texture. I’m using 3 1/2 tablespoons but feel free to add more if you prefer a sweeter sauce. If you do, add 1 additional teaspoon at a time and do a taste test.
Soy Sauce: Soy sauce equals umami and earthiness. I’m using 100ml which comes to about 6 1/2 tablespoons.
Sake: Use 2 1/2 tablespoons of cooking sake or, alternatively a sake you would drink, to add fruitiness and a tiny bit of sharp bitterness.

Variations

Make it spicy: Add 1 teaspoon chopped dried red chilies to the sauce while it’s cooking to add heat and extra smokiness.
Make it more complex: Sprinkle 1 teaspoon of dashi powder to give the sauce more depth of flavor and a slight briny and savory element.

How to Make This Eel Sauce Recipe

Put all the ingredients in a small saucepan, stir, and bring the mixture to a boil.
Lower the heat to low so the sauce is simmering, slightly bubbling, and cook for 15-20 minutes.
When the sauce has thickened, turn the heat off and transfer it to a bowl. Let it cool to room temperature (the sauce will continue to thicken as it cools down).
Transfer the sauce to a sauce bottle or other airtight jar and keep it in the refrigerator.

Expert Tips

Keep stirring. Stirring frequently is important in order to keep the sauce from burning.
Keep an eye on the heat. The sauce should only be slightly bubbling, no more than that. This again is to keep the sauce from burning as it reduces and thickens.

Storage And Reheating

Fridge: Refrigerate the sauce in a glass jar or sauce bottle for up to 4 weeks.
Freezer: Let the sauce cool to room temperature and save it in small batches using airtight containers. This makes it easier to portion the sauce and only use as much as is needed. Allow the sauce to thaw in the fridge overnight before using it.
To reheat: Put the sauce in a saucepan and warm it up on low heat, stirring frequently. Or microwave for a few seconds with the lid slightly ajar.

How To Use It

Eel sauce is a great flavor booster as it can bring out the flavors of grilled vegetables, tofu, seafood, and meats, with just a little drizzle. Use it on sandwiches, paninis, and pizza, as a spread. It can also be brushed on top of yaki onigiri (grilled rice balls), or used as a sauce for okonomiyaki, poke bowls and sushi rolls.

Other Asian sauces you might be interested to try:

Frequently Asked Questions

Is it gluten-free?

No it isn’t because it contains soy sauce. But it can easily be made gluten free by switching the soy sauce for gluten-free soy sauce or tamari sauce.

Are there are eels used in eel sauce?

No, all eel sauces do not contain any eel. This recipe is 100% vegan.

What does it taste like?

It’s sweet, umami and almost smoky. Think of it like teriyaki sauce without the tanginess. Or like tonkatsu sauce minus the fruitiness.

Can I buy eel sauce at the grocery store?

Yes you can. It’s available in Japanese supermarkets such as Mitsuwa, Sunrise Mart, Marukai and Nijiya Market. You may also find eel sauce in Chinese and Korean stores although not all of them sell it. And depending on where you’re located, Eel sauce can even be found at Target sometimes. The easiest way to get your hands on eel sauce is to either make it at home or order it online.

Did you like recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!