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

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 for eel sauce (unagi no tare)

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.
sauce in a pot

How to Make This Eel Sauce Recipe

  1. Put all the ingredients in a small saucepan, stir, and bring the mixture to a boil.
  2. Lower the heat to low so the sauce is simmering, slightly bubbling, and cook for 15-20 minutes.
  3. 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).
  4. 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.
homemade eel sauce

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:

eel sauce - unagi no tare
eel sauce - unagi no tare

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!

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Eel sauce

Eel Sauce (Unagi No Tare)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Caroline Phelps
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 1 cup 1x
  • Category: Condiments
  • Method: Boiling
  • Cuisine: Japanese
  • Diet: Vegetarian
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Description

Sweet, sticky, and packed with umami, eel sauce is the perfect condiment to add flavor to grilled dishes, yaki onigiri, and to drizzle on sushi.


Ingredients

Scale
  • 100 ml mirin
  • 100 ml soy sauce
  • 3 1/2 tablespoons sugar
  • 2 1/2 tablespoons sake

Instructions

  1. Bring the ingredients to a boil. Put all the ingredients for the eel sauce in a small saucepan and bring to a boil.
  2. Simmer the sauce. Turn the heat down to medium low (the sauce should still be bubbling) and stir frequently for 15 to 20 minutes, until desired consistency. The longer you cook the sauce, the thicker it will get. Also, keep in mind that it will continue to thicken as it cools down. I personally stop cooking it at around 17 minutes.
  3. Serve. Transfer to a container and refrigerate it. Drizzle a little over sushi, serve with eel, grilled meats or tofu, or use as a spread for sandwiches.

Notes

Save unagi sauce in a jar or other storage container and refrigerate for up to 4 weeks.


Nutrition

  • Serving Size: 2 tablespoons
  • Calories: 68
  • Sugar: 11.7g
  • Sodium: 442.7mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 13.5g
  • Fiber: 0g
  • Protein: 1.1g
  • Cholesterol: 0mg
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Caroline Caron Phelps

Meet The Author: Caroline Phelps

Caroline Caron-Phelps is a recipe creator, food blogger, and photographer. She showcases delicious, authentic Asian recipes, especially Japanese, Korean, and Chinese, with beautiful photography, easy-to-follow instructions, videos, and practical recipe variations. Caroline has been featured on Bon Appetit, Shape Magazine, Self, Today Show, and more.

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Questions and Reviews

  1. I love eels in Eel Sauce, but the package never has enough sauce for my donburi
    I love eels in eel sauce and have been looking for a recipe for ages as there is never enough sauce in the package I use to make eel, eggplant ,and eggs donburi which I serve on buckwheat noodles. I have been searching for a recipe for ages until I saw yours. The one in the package is a little more golden and I will tweak your recipe using your recipe as a start. Thank you so much for this recipe.