Homemade Eel Sauce (Unagi Sauce)

This eel sauce, also known as Unagi sauce) is exactly the kind of small recipe I love because it does not take much effort, but it makes food look and taste so much more intentional. It is sweet, savory, glossy, and the kind of finishing sauce that instantly makes sushi rolls, dumplings, and spring rolls even leftovers feel like they got a better plan.

Ingredients for Eel Sauce

You only need a few ingredients to whip up this savory sauce. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Mirin – Mirin, a sweet rice wine that is similar to sake, balances the sauce with its acidity. If you want to skip the alcohol, use rice vinegar instead.
• Soy sauce – This is the salty, savory backbone of the recipe, and the type you use will noticeably affect the final flavor. Dark mushroom soy will taste deeper and richer, while lighter soy sauces can keep the sauce a little cleaner and less intense.
• Sugar – Sugar gives the sauce its sweetness and helps it reduce into that classic glossy finish.
• Cornstarch – While this is not required, it can help you thicken the sauce faster and more predictably if you want a quicker result.

How to Make Eel Sauce (Step-by-Step)

Making this unagi sauce couldn’t be easier! Just follow these simple steps.

1. Combine the soy sauce, sugar and mirin in a small saucepan. Bring to a simmer over low heat, whisking continuously until sugar has dissolved. Watch carefully, sugar has the tendency to burn or bubble over even at low heats. If it starts to build, remove from the heating element immediately.
2. Add cornstarch slurry. In a small bowl, whisk together the cornstarch with water and then whisk this into the eel sauce. Continue to whisk for 1-2 minutes.
3. Remove from heat. The sauce will thicken as it cools. It can also be placed in the fridge to speed up the process.

What to Serve with Eel Sauce

It should come as no surprise that eel sauce is a classic condiment to serve with eel! But, it is also a perfect pairing with sushi rolls, grilled fish, or a salmon poke bowl. 

You can also drizzle it over fried rice, or mix it into a stir fry. And, if you’re looking for a way to dress up roasted veggies, it can do that, too!   

Chef Tips

I’ve made this eel sauce in my test kitchen to e able to bring you the best tips and tricks.

• Use low heat and watch closely – Sugar-based sauces can bubble over fast, even when the heat seems low.
• Choose your soy sauce carefully – Dark or mushroom soy will make the sauce deeper and more intense, while lighter soy keeps the flavor more classic and balanced.
• Let the sauce cool before judging thickness – It will continue to thicken as it cools, so do not overcompensate with cornstarch too early.

Storage and Freezing

Storage: You can store this sauce in the fridge for up to one week in an airtight container.

Freezing: Yes! Freeze this sauce for up to 3 months in a resealable plastic bag, freezer-safe container, or ice cube tray.

Commonly Asked Questions

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Homemade Eel Sauce (Unagi Sauce)

Homemade Eel Sauce is a delightfully rich, sweet sauce that’s the perfect accompaniment for sushi, dumplings, spring rolls, and proteins!

5 from 5 votes

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Course: Sauce

Cuisine: Asian

Keyword: eel sauce, homemade eel sauce, Japanese eel sauce, sushi sauce, sweet soy sauce, unagi sauce, unagi tare

Cook Time: 5 minutes minutes

Total Time: 5 minutes minutes

Servings: 2 cups

Calories: 329kcal

Ingredients

• 1/2 cup soy sauce*
• 1/2 cup sugar
• 1/2 cup mirin
• 1 tablespoons cornstarch optional

Instructions

• Combine the 1/2 cup soy sauce*, 1/2 cup sugar and 1/2 cup mirin in a small saucepan. Bring to a simmer over low heat, whisking continuously until sugar has dissolved. Watch carefully, sugar has the tendency to burn or bubble over even at low heats. If it starts to build, remove from the heating element immediately.
• In a small bowl, whisk together the 1 tablespoons cornstarch with 2 tablespoons of water and then whisk this into the eel sauce. Continue to whisk for 1-2 minutes.
• Remove from heat. The sauce will thicken as it cools. It can also be placed in the fridge to speed up the process.
• If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Any type of soy sauce can be used, but will heavily influence the flavor profile. I like using a dark mushrooms flavored soy or light soy sauce.

The cornstarch is optional and the sauce will thicken on its own if given enough time to simmer (about 15-20 minutes). I like using cornstarch to speed up the process, give it a glossy look and make sure I get the same degree of thickness every time.

Storage: You can store this sauce in the fridge for up to one week in an airtight container.

Freezing: Yes! Freeze this sauce for up to 3 months in a resealable plastic bag, freezer-safe container, or ice cube tray.

Nutrition

Calories: 329kcal, Carbohydrates: 81g, Protein: 6g, Fat: 0.2g, Saturated Fat: 0.01g, Polyunsaturated Fat: 0.03g, Monounsaturated Fat: 0.01g, Sodium: 3692mg, Potassium: 124mg, Fiber: 1g, Sugar: 65g, Calcium: 12mg, Iron: 1mg