Spoiler: eel sauce has no eel. Yep, the name’s misleading. What it does have is just 4 ingredients—soy sauce, mirin, sugar, and sake (optional, but we’ll count it). Together they simmer into that glossy, sweet-savory drizzle you get on sushi or grilled eel.
The good news? You can make this unagi sauce recipe at home in 10 minutes. Cheaper than bottled stuff, fresher flavor, and way more fun to say, “I made this.”
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This is my go-to sauce when I make sushi bake and spam musubi, 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 Unagi Sauce?
Unagi sauce (also called eel sauce, unagi no tare, or kabayaki sauce) is a Japanese glaze made for grilled eel. Despite the name, there’s no eel in it—just those 4 simple ingredients simmered into sticky perfection.
Think of it as soy sauce’s sweeter, shinier cousin.
4 Eel Sauce Ingredients
- 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.
- Gluten-free: Tamari instead of soy sauce.
- No alcohol? Rice vinegar + sugar can sub for mirin; skip or replace sake with white grape juice.
- Healthier twist: Honey or maple syrup in place of sugar.
- Vegan-friendly: Coconut aminos instead of soy sauce (sweeter, but tasty).
Recipes That Use Eel Sauce
- Sushi rolls or nigiri
- Grilled chicken, salmon, or ribs
- Roasted veggies or tofu
- Stirred into mayo for burger spread
- 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 or Poke 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.
How to Store Leftovers
- Cool completely before storing.
- Refrigerate in a jar or airtight container up to 2 weeks.
- Freeze in ice cube trays for 2 months—pop out cubes when needed.
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
Because it was traditionally used to glaze grilled eel (unagi kabayaki). The name stuck, even though the sauce itself is just soy, mirin, and sugar.
They’re basically the same thing. Kabayaki refers to the style of grilling eel that’s brushed with the sauce, while unagi sauce is the actual glaze. So when you hear “kabayaki sauce,” it’s just unagi sauce used specifically for grilled eel.
Yes. Swap mirin with a mix of rice vinegar + sugar. For sake, just skip or use dry white wine for depth. It won’t be 100% authentic, but still delicious.
Definitely. Brush it on chicken, salmon, or tofu before grilling. Just keep an eye on heat—because of the sugar, it caramelizes quickly.
It’s all about reduction. Simmer gently, taste as you go, and remember it thickens as it cools. If it’s too salty, add a splash of water or extra mirin.
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Easy Homemade Unagi Sauce (Eel 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.
Thank you for your feedback 😊