This easy eel sauce recipe has only 4 ingredients, making it perfect for adding rich, sweet, and umami-packed flavor to your favorite Japanese dishes! It's eady in just 10 minutes. Trust me—this sauce is so good, you’ll find yourself using it on everything!
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This is my go-to sauce when I make sushi bake, and my kids are obsessed with it. They even ask for it every time we go to Japanese restaurants, so I figured, why not master making it at home?
I think I’ve finally nailed the perfect balance of flavors! Now, I can’t imagine sushi nights without this delicious homemade eel sauce.
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Why You'll Love This Recipe?
- Quick and easy: It takes only 10 minutes to whip up this flavor-packed sauce.
- Minimal ingredients: You only need 4 simple pantry staples to make it.
- Versatile: Perfect for sushi, chicken, grilled meats, rice bowls, and more.
- Restaurant-quality at home: No need to rely on store-bought sauces when you can make your own!
- Customizable: Adjust sweetness or saltiness to your taste preferences.
What is Eel Sauce?
Eel sauce, often referred to as sushi sauce, is a sweet and savory condiment commonly used in Japanese cuisine, particularly with sushi and grilled eel dishes.
Made from a blend of soy sauce, mirin, sugar, and sometimes sake, this flavorful sauce adds a deliciously rich and tangy taste to dishes, enhancing their flavor profile with its unique combination of ingredients.
Is Eel Sauce Actually Eel?
No, eel sauce does not typically contain actual eel. Eel sauce, also known as unagi or kabayaki sauce, is a sweet and savory glaze commonly used in Japanese cuisine, particularly for drizzling over grilled or broiled eel dishes like unagi sushi. The sauce is made from a combination of soy sauce, mirin (sweet rice wine), sugar, and sometimes sake.
The name "eel sauce" likely comes from its traditional use in eel dishes rather than from eel being an actual ingredient in the sauce. It's a flavorful condiment that adds a delicious sweet and salty component to various dishes.
What Is Eel Sauce Made Of?
- Soy Sauce: Soy sauce brings a rich, savory depth to our Unagi Eel Sauce, adding a wonderful umami flavor that's simply irresistible.
- Mirin: Sweet, tangy, and oh-so-delicious—mirin is like a secret weapon in the world of Japanese cooking!
- Sake: Cheers to sake! Sake adds a subtle complexity to our Unagi Eel Sauce, infusing it with a hint of floral sweetness and a delicate aroma.
- Sugar: The magical ingredient that brings it all together!
Substitution and Addition
- Tamari instead of soy sauce: For a gluten-free option.
- Honey instead of sugar: For a slightly different sweetness with floral notes.
- Brown sugar: Swap out regular sugar for a deeper, molasses-like sweetness.
How to Make Eel Sauce
- Combine soy sauce, mirin, sugar, and sake in a small saucepan over medium heat.
- Stir continuously to dissolve the sugar, bringing the mixture to a simmer.
- Lower the heat and let it simmer for 8-10 minutes until the sauce thickens.
- Remove from heat and let it cool slightly before using. The sauce will thicken more as it cools.
Variation
- Spicy eel sauce: Add a pinch of chili flakes or a dash of sriracha for a spicy kick.
- Garlic eel sauce: Stir in a clove of minced garlic while simmering for a garlicky twist.
- Ginger eel sauce: Infuse the sauce with freshly grated ginger for a zesty flavor boost.
- Citrus eel sauce: Add a tablespoon of yuzu or orange juice for a fresh, citrusy note.
Recipes That Use Eel Sauce
- Sushi Bake: A deconstructed sushi casserole layered with rice, seafood, and eel sauce.
- Chicken Karaage: Crispy Japanese fried chicken drizzled with eel sauce for extra umami goodness.
- Grilled Salmon: Brush eel sauce on salmon while grilling for a glossy, flavorful glaze.
- Spam Musubi: Drizzle eel sauce to you spam musubi for extra flavor.
- Rice Bowls: Drizzle eel sauce over steamed rice topped with your favorite veggies or protein.
- Gyoza: Serve eel sauce as a dipping sauce for fried dumplings to add a rich sweetness.
Eel Sauce Substitute
- Teriyaki sauce: Slightly sweeter but offers a similar umami-rich flavor.
- Hoisin sauce: A thicker, sweeter option that can mimic the taste of eel sauce.
- Soy sauce and honey: Mix equal parts for a quick and easy alternative.
- Oyster sauce: A seafood-forward substitute that pairs well with grilled dishes.
How to Store Leftovers
Store leftover eel sauce in an airtight container in the fridge for up to one week. Reheat gently before using, and if it thickens too much, add a splash of water to thin it out.
Top Tip
- Use low heat to avoid burning the sugar, which can alter the flavor of the sauce.
- Taste the sauce as it cooks and adjust sweetness or saltiness according to your preference.
- Make a larger batch and freeze portions for future use.
Recipe FAQs
Traditional eel sauce contains soy sauce, which often contains wheat. However, you can easily make a gluten-free version by using tamari (gluten-free soy sauce) or ensuring that the soy sauce used is labeled gluten-free.
No, eel sauce and hoisin sauce are not the same. While both are sweet and savory condiments commonly used in Asian cuisine, eel sauce is typically made with soy sauce, mirin, and sugar, whereas hoisin sauce contains soybean paste, garlic, vinegar, and various spices, resulting in different flavor profiles.
Yes, eel sauce is vegetarian despite its name—it doesn’t contain any eel!
Eel sauce has a rich, sweet, and savory flavor with a subtle tang from the mirin.
You can find eel sauce at most Asian grocery stores or in the international section of supermarkets.
Substitute the mirin with a mix of rice vinegar and sugar, or omit it and use more sake with added sugar.
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Recipe
Easy Eel Sauce (Unagi Sauce) Recipe
Equipment
- 1 small pot
Ingredients
- ¼ cup soy sauce
- ¼ cup mirin
- 2 tablespoon sake
- 3 tablespoon white sugar
Instructions
- Combine soy sauce, mirin, sugar, and sake in a small saucepan over medium heat.
- Stir continuously to dissolve the sugar, bringing the mixture to a simmer.
- Lower the heat and let it simmer for 8-10 minutes until the sauce thickens.
- Remove from heat and let it cool slightly before using. The sauce will thicken more as it cools.
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Notes
- Use low heat to avoid burning the sugar, which can alter the flavor of the sauce.
- Taste the sauce as it cooks and adjust sweetness or saltiness according to your preference.
- Make a larger batch and freeze portions for future use.
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