Description
Eel sauce, also known as unagi sauce, is a sweet, sticky, and savory Japanese condiment made from soy sauce, sugar, and mirin or a similar substitute. Despite its name, eel sauce contains no eel; instead, it’s a thick, glossy glaze often drizzled over sushi rolls, grilled fish (like unagi kabayaki), and even used as a flavorful dip or marinade. Its irresistible balance of salty, sweet, and umami flavors makes it a beloved addition to Japanese cuisine and a versatile sauce for creative home cooks
Ingredients
1/2 cup soy sauce
1/3 cup apple cider vinegar (or mirin)
3/4 cup sugar
Instructions
Combine soy sauce, sugar, and apple cider vinegar (or mirin) in a small saucepan.
Bring the mixture to a boil over high heat, whisking constantly.
Reduce heat and simmer for 5–7 minutes, or until the sauce thickens to your desired consistency.
Remove from heat and let cool.
Pour into a squeeze bottle or jar and refrigerate until ready to use
Notes
For a thinner sauce, cook for 5–6 minutes; for a thicker sauce, cook up to 8 minutes.
Sauce thickens further as it cools.
Store in an airtight container in the refrigerator for up to 2 months.
Substitute coconut aminos for a soy-free version, but reduce cooking time to 1 minute if you do.
Add ginger or garlic for extra flavor, if desired
- Prep Time: 1 minute
- Cook Time: 5–7 minutes
- Category: Sauce/Condiment
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 tablespoon
- Calories: 40
- Sugar: 8g
- Sodium: 410mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: eel sauce, unagi sauce, sushi sauce, Japanese condiment, homemade