Homemade Eel Sauce Recipe

angled shot of spoon in bowl of eel 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

Cook Time: 5

Total Time: 5

Servings: cups

Calories: 329kcal

Ingredients

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

Instructions

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.
In a small bowl, whisk together the 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.

Nutrition