Eel Sauce Recipe

Name: Eel Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6
Ingredients: 0.5 cup soy sauce; 0.5 cup white sugar; 0.5 cup mirin (Japanese sweet wine)

Cook Time: 10 minutes

Ingredients

This recipe yields 6 servings. Ingredient amounts are adjusted automatically based on serving size, but cooking times and steps remain unchanged.

cup soy sauce
cup white sugar
cup mirin (Japanese sweet wine)

Directions

Gather all ingredients: soy sauce, sugar, and mirin.
In a small saucepan, combine soy sauce, sugar, and mirin.
Heat the mixture over medium heat, stirring occasionally.
Continue cooking and stirring until the liquid has reduced to about cup.

Nutrition Facts

Per serving (6 servings total):

Calories: 121
Carbohydrates: 25g
Protein: 1g
Sodium: 1203mg (52% Daily Value)
Total Sugars: 23g
Dietary Fiber: 0g (1% Daily Value)
Calcium: 6mg (0% Daily Value)
Iron: 0mg (2% Daily Value)
Potassium: 47mg (1% Daily Value)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may vary depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amounts are based on available nutrient data.

Note: If you follow a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Eel Sauce Recipe

History and Origins: Eel sauce, also known as "unagi no tare," is a sweet and savory condiment that has been an integral part of Japanese cuisine for centuries. Traditionally, it was created to accompany grilled eel dishes like unagi (freshwater eel) and anago (saltwater eel). The sauce is made by simmering soy sauce, mirin (a type of sweet rice wine), and sugar, resulting in a thick, glossy glaze that adds depth and richness to the flavor of eel. While it originated in Japan, eel sauce has become a popular addition to a variety of Japanese-inspired dishes around the world, especially in sushi bars and restaurants serving fusion cuisine.

Regional Variations: While the recipe for eel sauce remains largely consistent, there are subtle regional variations across Japan. In cities like Kyoto and Osaka, the sauce might be a little sweeter, as the region is known for its love of more delicately flavored, sweet dishes. On the other hand, in Tokyo, the sauce tends to be saltier and more savory, often balancing the sweetness of eel dishes. Some regions may also add small amounts of dashi (a Japanese broth) to the sauce to introduce an extra umami flavor, while others might use a different type of sweet rice wine depending on local availability.

How it Differs from Similar Sauces: Eel sauce may resemble other Asian sauces, such as teriyaki sauce or hoisin sauce, due to its sweet and savory profile. However, it is distinct in its use of mirin and its traditional pairing with eel. Teriyaki sauce typically has a higher proportion of soy sauce and sugar, and often includes garlic, ginger, or sesame oil, giving it a different flavor profile. Hoisin sauce, on the other hand, is more complex with flavors of five-spice, vinegar, and garlic, making it a better match for dishes like Peking duck. Eel sauce, in contrast, is relatively simple, focusing on the combination of soy sauce, sugar, and mirin for a sweet-salty flavor with less complexity.

Where It's Commonly Served: Eel sauce is most commonly served in Japanese restaurants, particularly with eel-based dishes such as unagi don (grilled eel over rice) or unagi nigiri (eel sushi). However, its versatility has made it a popular topping for other dishes such as tempura, grilled meats, and vegetables, and even as a dipping sauce for sushi rolls, particularly those that feature fried or grilled ingredients. Outside of Japan, eel sauce is also often used in fusion dishes, such as in American-style sushi or as a glaze for grilled chicken or fish.

Interesting Facts: 1. Eel sauce is not actually made from eel! The name "unagi no tare" translates to "eel sauce," but the sauce itself is completely vegetarian, made from soy sauce, mirin, and sugar. 2. The sauce's popularity extends beyond Japan: It has become a staple in many sushi restaurants worldwide. In fact, in places like the United States, it's often used on sushi rolls that don't even contain eel. 3. Eel sauce is prized for its unique ability to balance sweetness with saltiness, which complements the delicate flavors of seafood and grilled meats. 4. While it was originally associated with eel dishes, modern versions of eel sauce have found their way into everything from fried chicken to poke bowls, thanks to its versatile flavor. 5. Some chefs experiment by adding garlic, ginger, or citrus zest to give their eel sauce a more personalized touch, resulting in unique versions of the classic glaze.

AI Audio version of the recipe is available!

You can listen to this recipe in AI audio format. Simply click the play button below to listen to the content in a format that suits you best. It’s a great way to absorb information on the go!

FAQ about Eel Sauce Recipe

Store eel sauce in an airtight container in the refrigerator for up to two weeks. For best results, let it cool completely before refrigerating. You can also freeze it for longer storage, but it may thicken more once thawed.

Yes, if you don't have mirin, you can substitute it with a combination of dry white wine and a little sugar, or even a sweet sherry. Alternatively, you can use rice vinegar with a bit of sugar to mimic the sweetness and acidity of mirin.

If your eel sauce is too thin, cook it for a bit longer over medium heat to allow it to reduce. It should thicken as it cools, so be sure to let it rest before serving.

Yes, you can adjust the sweetness of the eel sauce by adding more or less sugar to your taste. If you prefer a less sweet sauce, reduce the amount of sugar slightly, but be aware that this may alter the balance of flavors.

If you prefer not to use cornstarch, simply let the sauce simmer longer to reduce the liquid. The sauce will naturally thicken as it cooks down. The longer you cook it, the thicker it will become.

Absolutely! Eel sauce works wonderfully on other grilled fish, chicken, tempura, and even noodles or vegetables. It's a versatile sauce that enhances the flavor of many dishes.

Eel sauce can be stored in the refrigerator for up to two weeks. It will continue to thicken as it cools, so you may need to gently heat it up before using it again.

If the eel sauce becomes too thick or starts to burn, try adding a small amount of water or more soy sauce to loosen it. Simmer for a few more minutes to integrate the new liquid and restore the desired consistency.

To make eel sauce spicier, you can add a small amount of chili flakes or a few drops of hot sauce to the mix. Start with a pinch of chili flakes and adjust to taste.

Yes, you can easily scale the recipe to make more sauce. Just increase the quantities of soy sauce, sugar, and mirin accordingly, while keeping the cooking time the same.

Comments

Ashley Schulte

10/06/2025 01:52:54 PM

This was good. I like the eel sauce at my local sushi bar, it is thicker than this recipe, so I added 2 tablespoons of cornstarch to thicken it up a bit. It was perfect.

Jenny

05/24/2010 03:37:21 PM

I took some of the suggestions from other reviewers. I added 1/4 c. low sodium soy sauce, 1/4 c. reg. soy sauce, 1/2 c white sugar, 1/2 c. mirin, 1/4 tsp dashin, 1tsp corn starch. It turned out great!

RawWarrior

09/15/2015 06:42:32 PM

Tried it the way the recipe directed and was very good. Also made a batch with ~literally~ some BBQd Unagi blended in it with a bit of cornstarch. Then strained/squeezed through fine cloth. Amazing.

Tim Otey

07/17/2018 09:59:44 PM

So, I didnt have mirin, so I made that (1/2 cup sugar, 1/2 cup water, 4tsp rice vinegar, pinch salt) then used this recipie to make the sauce... simmered it a bit longer and got it thicker that way... turned out a touch sweet, but went great with the crab/cucumber/asparagus/cucumber rolls I made before I realized I was out of Unagi

staceysica

06/09/2018 12:04:38 AM

I cooked it on medium heat and let it boil for several minutes to cook down the liquid. It became foamy and started to smell like it was beginning to burn. It didn’t look or smell right. I started again-this time I let it just simmer, not boil, and cooked it for 45 minutes and it turned out perfect. Simmering is the key to a good result!

karcar68

12/22/2016 04:45:02 AM

Found that cornstarch isn't necessary to thicken as other reviewers noted...just let it cook long enough and it thickens up quite nicely -- and then more so as it cools. Fantastic flavor, made the poke bowls I used it in delicious!!

Love, April

02/09/2019 11:01:01 PM

I just made this, and it was delicious! I did not have mirin, so I used marsala instead. I also added some corn starch to thicken a bit. Came out just like my favorite sushi restaurant. I used this on Panko fried chicken. Delish!

FairUbe9226

04/14/2023 05:38:22 PM

I've just made this and it's really thick so I'm wondering if the people that said it was thin had the heat turned up enough? Mine was really bubbly and went a light shade of brown, once it cooled it was so thick I've had to add more soy sauce. Will try taste test tomorrow when I make sushi....

GlitzyZest5047

12/27/2023 02:19:46 AM

Made this tonight...absolutely delicious. Followed the recipe exactly and came out perfectly. Definitely needs to be allowed to thicken up while cooling...put it in the refrigerator and it is just the right consistency.

ToughTofu7391

06/19/2023 03:13:02 AM

Great simple tasty sauce. Too thin: You didn't cook it long enough. When it starts getting lots of bubbles, you are almost there. Too thick: You cooked it too long. It will thicken up more as it cools.

Heath

01/26/2017 02:47:58 AM

This turned out great! I didn't have any Japanese sweet wine so I used a Chardonnay I had in the fridge haha! It it will turned out pretty darn good. The reviewers that said it wasn't thick enough didn't let it cook long enough... you need to boil it until it's the texture you like!

Bubet

09/05/2025 03:26:38 AM

This recipe is so simple and delicious! I read the different additions that others have tried. They all sound so good, too! I will eventually try some variations, but for 3 ingredients and the simplicity of the instructions, I will make sure to have this made and ready all the time!

PestoSauco

03/04/2025 07:31:29 PM

Every time I looked for this sauce, I saw Eal and kept going. I finally looked at the recipe and realized how misleading the name is. I was very very pleased to discover how simple the recipe is and how much more flavorful than at the sushi place. Thank You!

AmberRoast8975

02/08/2025 07:46:18 PM

I love this sauce. I typically use Riesling instead of Mirin. Reduce it down and refrigerate. Even better after it sits! 🩷👩🏻‍🍳

SteadyDish2003

02/06/2025 01:51:52 AM

Good for two weeks?! Stop!! So good!!!!! I’m having it with a salad now. Wow. LET IT SIT! The longer it sits the better it tastes.

HandyMilk6468

11/25/2024 05:17:43 AM

Made this tonight to pair with some grocery store sushi and it was a winner!

Larry

09/15/2024 05:34:53 PM

Easy and terrific

Melissa Adams

08/17/2024 12:55:23 AM

Can’t believe it turned out so perfect.

Alexander Nelson

05/23/2024 10:20:18 PM

Quick, easy, and really flavorful.

TimidBun5617

12/31/2023 11:28:12 PM

Very simple, very tasty. Sprinkled some scallions for a finisher...love me some scallions! All in all a deceptively simple yet toothsome sauce.

Moroccan Ras el Hanout-Spiced Tomato Sauce Recipe

audio version

Cook Time: 65 minutes

Ingredients

Directions

Nutrition Facts

FAQ about Eel Sauce Recipe