You know that shiny, sweet, slightly salty sauce drizzled all over your favorite sushi roll? This homemade eel sauce is exactly what gives premium sushi rolls their delicious sweet and savory flavor. If you're like me, I used to think that this sauce was some elusive, mysterious sauce secret hiding behind the sushi counter. Turns out that irresistible sauce is ridiculously easy to make at home with just a few ingredients! And, if the name has you confused... eel sauce doesn't actually contain eel. Also known as unagi sauce, drizzle this on sushi, sushi roll bowls, salmon filets, and more!
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Looking for more delicious sauce recipes to level up your meals? Try this sweet and sticky honey garlic sauce for a perfect glaze, or add a creamy heat with a quick spicy mayo. You can also whip up an easy, homemade teriyaki sauce, or try this game-changing Japanese roasted sesame sauce for salads, rice bowls and dipping.
Why You'll Love This Recipe ❤️
- This homemade eel sauce tastes just like the sauce from your favorite sushi restaurant, and it is made with just a few pantry staple ingredients!
- Pair this Japanese eel sauce with velveted chicken in your favorite stir fry, drizzle it on sushi rice, or use it on homemade sushi rolls.
- Eel sauce is a traditional Japanese-inspired condiment often called unagi sauce.
- Homemade eel sauce is thick, glossy, and packed with a sweet and savory flavor. This sticky soy-based glaze has the perfect balance of sweetness, saltiness, and rich umami notes that make it irresistible.
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Ingredients You'll Need
- Soy Sauce - Soy sauce provides the salty, savory foundation for this sauce.
- Mirin - Mirin is a Japanese cooking wine and can be found in the international aisle of most grocery stores. It adds sweetness and gives this sauce its authentic flavor.
- Brown Sugar - Most homemade eel sauce recipes only contain white sugar, but I find that using brown sugar creates a depth of flavor and adds some delicious caramel notes to the sauce.
- Sake - Adding sake is completely optional, but it does enhance the flavor even further (don't worry, if you don't want to use sake, the recipe is still perfect!).
A full list of ingredients with exact quantities can be found on the recipe card below.
Easy Recipe Variations
- Garlic Eel Sauce - Add 1-2 cloves of finely minced garlic to the saucepan after simmering for a savory garlic twist.
- Spicy Eel Sauce - Whisk in 1-2 teaspoons of sriracha or a pinch of red pepper flakes for a sweet, spicy version.
- Make It Less Sweet - Reduce the sugar by half for a less sweet eel sauce.
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How To Make Homemade Eel Sauce
Step 1
Combine all of the ingredients in a small saucepan.
Step 2
Bring the mixture to a gentle simmer over medium-low heat and cook for about 12 minutes, stirring occasionally, until slightly thickened.
Step 3
Remove from the heat and let cool. The sauce will continue to thicken as it cools before serving.
Expert Tips For This Sauce
- Do not overcook the sauce. The sauce will continue to thicken as it cools. If it is reduced too far, it can become overly thick and harden into a candy-like consistency.
- Test the thickness safely. Don't stick your finger into the sauce while it is hot, it will burn you. Instead, spoon a small amount onto a cool plate, and if it slowly runs across the surface like honey, it's ready.
- Transfer the cooled sauce to a reusable condiment bottle and store it in the refrigerator. Let it sit at room temperature for a few minutes before serving if it becomes too thick in the fridge.
Storage Tips
Store leftover homemade eel sauce in an airtight container or jar with a tight-fitting lid in the refrigerator for up to 2 weeks. If the sauce becomes too thick after chilling, let it sit at room temperature for a few minutes or warm it gently before using.
FAQ's
Eel sauce has a rich sweet-and-savory flavor with notes of soy sauce, caramelized sugar, and umami.
No! Most modern eel sauce recipes are made with soy sauce, mirin, and sugar and do not contain eel.
It may need more simmering time, or it may just simply need to cool. The sauce thickens significantly as it rests and cools.
No, to make gluten-free eel sauce, you will have to use gluten-free tamari instead of soy sauce.
Eel sauce gets its name because it is traditionally brushed into grilled eel (unagi), although the sauce itself does not contain eel.
Yes. Both sauces are the same sweet and savory glaze.
What To Serve This Sauce on
Try this delicious sticky-sweet soy glaze on these meals:
If you made this Easy Homemade Eel Sauce Recipe or any other recipe on my website, please leave a 🌟 star rating, a 💬 comment and share it on Pinterest, Instagram and Facebook!
📖 Recipe
Easy Homemade Eel Sauce Recipe (Unagi Sauce)
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Print Recipe Pin RecipeIngredients
- ½ cup Soy Sauce
- ½ cup Mirin
- 3 Tablespoons Brown Sugar
- 3 Tablespoons White Sugar
- 2 Tablespoons Sake optional
Instructions
- Add the soy sauce, mirin, brown sugar, granulated sugar, and sake (if using) to a small saucepan and whisk until combined. Place the saucepan over medium-low heat and bring the mixture to a gentle simmer. Cook for about 12-14 minutes, stirring occasionally. The sauce will bubble vigorously as the moisture evaporates and the sauce reduces.
- Continue simmering until the sauce thickens slightly and coats the back of a spoon. Keep in mind that it will continue to thicken as it cools. Remove the saucepan from the heat and carefully transfer the hot sauce to a heat-safe jar or container.
- Allow the sauce to cool to room temperature before using.
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Notes
- Soy Sauce: You can use reduced-sodium soy sauce or tamari (to make this gluten-free), if preferred.
- Mirin: This is a Japanese cooking condiment, and it can be found in the international aisle of most grocery stores.
- Brown Sugar: Typically, this sauce is made with only white sugar, but we chose to include brown sugar to give this sauce a more caramel flavor. It can be substituted for all white sugar if needed.
- Sake: Using sake is completely optional, but it will help to enhance the flavour.
- Add freshly minced garlic, sriracha or red pepper flakes for some fun variations.
- Do not overcook the sauce. Overcooking could result in the sauce hardening into a thick, candy-like consistency.
- The sauce is very hot while cooking. To safely test the thickness, spoon a small amount onto a cool plate. The sauce should be thick and run down the plate like honey when it is done cooking.
- Store leftovers in an airtight container, jar, or reusable condiment container in the refrigerator for up to 2 weeks. If the sauce is too thick after chilling, gently reheat it or let it sit at room temperature for a few minutes.
- My eel sauce isn't thickening? It may need more simmering time, or it just may need to cool. This sauce thickens significantly as it cools.
Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
Jessica says
Making homemade sushi is almost one of my favourite things ever, so naturally, I had to create this iconic eel sauce recipe to go on top!