Eel Sauce

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.




  1. Put all the ingredients in a small pot and bring to a boil.
  2. Quickly turn the heat down to low (the sauce should still be bubbbling) 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.
  3. Transfer to a container and refrigerate it. Drizzle a little over sushi, serve with eel or grilled meat or chicken. 


It will keep for up to 3-4 weeks in the fridge.

Keywords: sauces

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