Eel Sauce Recipe

Eel sauce is a sweet, salty, sticky condiment that elevates sushi, grilled eel, or any dish needing a savory glaze. This quick eel sauce recipe takes only three ingredients and a few minutes.

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Perfectly balanced with soy sauce, sugar, and mirin, eel sauce—also called unagi sauce—delivers bold umami notes that transform simple bites into restaurant-quality indulgence.

Essential Ingredients for Eel Sauce

• Soy sauce – Brings a deep umami saltiness that forms the base of the sauce’s rich flavor.
• Sugar – Adds the essential sweetness that balances the saltiness, creating that signature sticky glaze.
• Mirin – A sweet Japanese rice wine that enhances the depth and gives the sauce its glossy finish.

How to Make Eel Sauce in Minutes

Combine soy sauce, sugar, and mirin in a small saucepan over medium heat until it starts to boil gently. Reduce the heat to low and let the mixture simmer for about five minutes, stirring occasionally, until it thickens slightly.

Take the saucepan off the heat and allow the sauce to cool to room temperature. Once cooled, pour the sauce into a clean, airtight jar or container and refrigerate until ready to drizzle, dip, or brush onto your favorite dishes.

Tips for Perfect Eel Sauce Every Time

For the best eel sauce consistency, keep an eye on the simmer—don’t overcook it, or it will thicken too much once cooled. If you’d like a more intense flavor, try adding a splash of sake for a deeper umami kick. This sauce isn’t just for eel; use it to glaze grilled chicken, brush onto roasted veggies, or even drizzle over rice bowls for an extra burst of flavor.

Storing Your Eel Sauce Like a Pro

Keep your leftover eel sauce in a sealed jar in the refrigerator for up to a week. Before using, give it a good stir, as it may separate slightly when chilled. For longer storage, freeze the sauce in a glass jar for up to two months—thaw it in the fridge overnight and stir well before serving to restore its smooth, sticky texture.

Eel Sauce Recipe

A luscious, glossy condiment known as unagi sauce, this eel sauce strikes a perfect balance between sweetness and saltiness with just three simple ingredients. Ideal for drizzling over grilled eel, sushi, or any dish in need of a rich, umami-laden finish.

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Course: Condiment

Cuisine: Japanese

Keyword: Eel Sauce Recipe

Prep Time: 1 minute minute

Cook Time: 2 minutes minutes

Total Time: 3 minutes minutes

Servings: 12

Ingredients

• ½ cup mirin
• ½ cup sugar
• ½ cup soy sauce

Instructions

• Combine the soy sauce, mirin, and sugar in a small saucepan set over medium heat. Bring the mixture to a gentle boil, then lower the heat and allow it to simmer for about 5 minutes, stirring occasionally, until it thickens to your desired consistency. Remove the pan from the stovetop and let the sauce cool completely at room temperature before transferring it to a sterilized jar or shallow dish for storage.

Notes

To Store: Keep any remaining sauce covered in the refrigerator for up to one week, stirring well before each use as minor separation may occur.
To Freeze: Pour the sauce into a glass jar and freeze for as long as two months for later use.