This post may contain affiliate links. Please read our disclosure policy.
My 3-ingredient Eel Sauce recipe delivers that glossy, restaurant-quality flavor you love on sushi rolls for a fraction of the cost. This sweet and sticky Japanese sauce takes just 30 minutes to make and keeps in the fridge for weeks.
Despite its name, eel sauce doesn’t actually contain any eel, it’s called that because it’s traditionally used on grilled eel dishes. It’s a sauce I’ve always enjoyed when we’re out for sushi, but the flavors are so complex it took me a while to realize I could easily make it myself with pantry ingredients and bonus, no preservatives. Made with just soy sauce, mirin, and sugar, this versatile condiment is a staple of Japanese cuisine that transforms everything from homemade sushi to grilled meats and roasted vegetables.
Table of Contents
What is Eel Sauce?
Eel sauce (also called unagi sauce, kabayaki sauce, or unagi tare) is a thick, glossy Japanese condiment that perfectly balances sweet and savory flavors. Made with soy sauce, mirin, and sugar, it creates a rich caramelized glaze that transforms everything from sushi to grilled chicken.
Eel Sauce Ingredients
This recipe uses equal parts of three simple ingredients that work together to create that signature eel sauce flavor:
- Soy sauce – The base that provides deep umami flavor and saltiness. I use regular soy sauce, but low-sodium works too if you prefer less salt.
- Granulated sugar – Creates the thick, glossy texture and balances the salty soy sauce. White sugar works best for the clearest color.
- Mirin – This sweet rice wine (Japanese cooking wine) adds complexity and helps create that perfect sweet-savory balance. Look for it in the Asian section of most grocery stores.
How to Make Eel Sauce
Combine all ingredients in a small saucepan and cook over medium heat, stirring constantly until the sugar dissolves. Bring to a boil, then reduce heat and simmer gently for 20-25 minutes until the sauce reduces by half and coats the back of a spoon. Don’t worry if it looks thin while hot – remove from heat and let it cool completely, and you’ll watch it transform into that perfect glossy consistency.
3 Reasons to Make Eel Sauce at Home
- Cost-effective – Store-bought eel sauce is expensive for how little you get. This recipe costs a fraction of the price and makes much more.
- Better ingredients – No corn syrup or preservatives, just three simple pantry ingredients.
- Fresher flavor – Homemade tastes brighter and more balanced than the overly sweet store-bought versions.
How to Use
- Traditional uses: Drizzle over sushi rolls, brush on grilled eel (unagi), or use as a glaze for rice bowls.
- As a marinade: Brush on chicken, salmon, or pork before grilling. The sugars caramelize and create an amazing crust, just be careful not to burn it.
- For dipping: Perfect with dumplings, spring rolls, or tempura vegetables instead of your usual soy sauce.
- Creative applications: I’ve started stirring it into fried rice for extra umami. We also love it drizzled over roasted Brussels sprouts – it turns vegetable skeptics into believers!
FAQ
It’s easy to make a gluten free version by substituting soy sauce with tamari, gluten-free soy sauce or coconut aminos.
Yes! Use rice vinegar plus an extra teaspoon of sugar, dry sherry, or sake. The flavor will be slightly different but still delicious.
Stored in an airtight container in the refrigerator, it keeps for several weeks. The high sugar content acts as a natural preservative.
Too thick: Gently reheat with a tablespoon of water or mirin. Too thin: Return to the pan and simmer a few more minutes.
Yes! All three ingredients are plant-based, so it’s perfect for vegan sushi nights.
Once you try this homemade eel sauce, you’ll wonder why you ever bought the expensive store-bought versions. It’s one of those simple recipes that delivers restaurant-quality results and keeps for weeks in the fridge, so you can always have that perfect sweet-savory glaze on hand whenever you need it.
Eel Sauce (Unagi Sauce)
Ingredients
- 2/3 cup soy sauce
- 2/3 cup granulated sugar
- 2/3 cup mirin
Instructions
- Combine soy sauce, mirin, and sugar In a small saucepan and set over medium heat. Cook, stirring constantly, until the sugar dissolves completely. (Do not let mixture boil before the sugar dissolves, as this can cause crystallization.)
- Bring the mixture to boil once the sugar has dissolved; reduce the heat to low (gentle simmer). Let simmer for 20-25 minutes, stirring occasionally until sauce thickens and reduces by about half. (It should coat the back of a spoon.)
- Remove saucepan from heat and let sauce cool completely; it will continue to thicken as it cools. Once cooled, transfer to a clean, airtight glass jar or squeeze bottle to store in the refrigerator.
Notes
- Don’t rush the simmering process by using high heat. This can cause the sugar to burn and the sauce to become bitter. A gentle simmer is ideal.
- The sauce will appear thinner while hot. To test consistency, you can put a small drop on a cold plate and let it cool for a moment to see its true thickness. Remember, it thickens considerably upon cooling. If you over-reduce it, it might become too thick when cold.
- If your sauce becomes too thick after cooling, you can gently reheat it with a tablespoon or two of water or mirin until it reaches your desired consistency.
- If it’s not thick enough after cooling, return it to the saucepan and simmer for a few more minutes.
- Properly stored in the refrigerator in an airtight container, this sauce can last for several weeks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
