Eel Sauce

eel sauce

5 from 1 review

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.


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


  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 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.
  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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