Sweet, sticky, and packed with umami, eel sauce is the perfect condiment to add flavor to grilled fish and other grilled dishes, yaki onigiri, and to drizzle on sushi. You only need 4 ingredients to make this iconic Japanese sauce!
Why This Recipe Works
- Delicious on everything from poke to pizza to sushi rolls.
- Only 4 ingredients – all of them pantry condiments – and 20 minutes of your day.
- 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.
Table of contents
What is Eel Sauce?
Eel sauce (unagi no tare), is a thick Japanese brown sauce made of mirin, soy sauce, sake and sugar. It is most famously used as a glaze for unagidon (Japanese grilled eel over rice). The tare (or sauce) is brushed on the eel on the grill – giving it a sweet and umami flavor that caramelizes and lacquers the eel as it cooks. However it can also be used as an all-purpose condiment, marinade and dipping sauce.
Other Names for Eel Sauce
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.
Eel Sauce Ingredients
Scroll to the bottom of this page for the entire 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.
How to Make Eel Sauce
- 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.
Pro Tip You can easily make it gluten free. Simply omit the soy sauce – and use liquid aminos or tamari instead. And if you’re wondering if this unagi sauce is vegan, the answer is yes!
Storage
Refrigerate in a food storage container or sealed sauce bottle for up to 4 weeks. For even longer storage, freeze in small batches.
- Allow frozen sauce to thaw in the fridge prior to serving.
- Or reheat from frozen in a pan on the stovetop on low heat, stirring frequently.
Note: Store bought eel sauce can last for several months because it contains preservatives.
Frequently Asked Questions
I’m sure. This recipe is totally vegan.
Aside from sugar, the three Japanese ingredients you’ll need are readily available at most Asian grocery stores. Or, if you prefer, you can order cooking sake, soy sauce and mirin online.
Yes! You can purchase eel sauce 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.
How to Use Eel Sauce
Drizzle on top of food to boost flavor – or use as a dipping sauce or a marinade. It’s sticky sweet, salty and moreish.
Add flavor to bbq dishes like grilled vegetables, tofu, seafood, chicken, and beef. Use it on sandwiches, paninis and pizza (it’s so good on pizza!). Or lightly brush on top of yaki onigiri (grilled rice balls), or drizzle on poke or sushi rolls.
Here are some recipes you can easily pair eel sauce with:
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Did you like this homemade eel sauce recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
PrintEel Sauce
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 1 cup 1x
- Category: Condiments
- Method: Boiling
- Cuisine: Japanese
- Diet: Vegetarian
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
- 100 ml mirin
- 100 ml soy sauce
- 3 1/2 tablespoons sugar
- 2 1/2 tablespoons sake
Instructions
- Put all the ingredients in a small pot and bring to a boil.
- Quickly turn the heat down to low (the sauce should still be bubbling) and cook for 15-20 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.
- Transfer to a container and refrigerate it. Drizzle a little over sushi, serve with eel or grilled meat or chicken.
Notes
This Japanese condiment will keep for up to 4 weeks in the fridge.
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
Very easy to make
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.