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.

Yes, this recipe is vegan-friendly because it doesn’t contain eel or any other animal products. If you follow a strict vegan diet, use vegan-certified sugar.

Does eel sauce contain eels?

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

Is it the same as teriyaki sauce?

No. They use some similar ingredients, but eel sauce is thicker, sweeter, and usually used as a finishing sauce. Teriyaki sauce is often used as a marinade or cooking glaze.

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 find eel sauce at Japanese supermarkets and many Asian grocery stores. But since it only takes 4 ingredients to make, I usually prefer the homemade version.

Can I use it on sushi?

Yes. Eel sauce is commonly drizzled over sushi rolls, especially rolls made with unagi, avocado, shrimp tempura , or spicy tuna .

This 4-Ingredient Japanese Eel Sauce Makes Everything Taste Better

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

Eel Sauce (Unagi No Tare)

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Sweet, sticky, and packed with umami, this homemade eel sauce is the perfect condiment for grilled dishes, sushi rolls, and rice bowls.

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

Ingredients

Scale

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

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Instructions

Bring the ingredients to a boil. Put all the ingredients for the eel sauce in a small saucepan and bring to a boil.
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.
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

Find it online: https://pickledplum.com/eel-sauce/