Eel Sauce for Sushi Recipe

Introduction

Eel sauce is a sweet and savory glaze commonly used in Japanese cuisine, especially on sushi and grilled dishes. This easy homemade version captures the perfect balance of flavors to elevate your meals. It’s simple to make and adds a lovely finishing touch to your favorite sushi rolls.

Ingredients

• 1/2 cup Soy Sauce (Gluten Free if needed)
• 1/2 cup Granulated Sugar
• 1/2 cup Mirin (Japanese sweet wine)

Instructions

1. Step 1: Combine the soy sauce, sugar, and mirin in a small saucepan and whisk well to mix evenly.
2. Step 2: Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer gently. Continue simmering until the sauce reduces to about 3/4 cup. Avoid boiling vigorously to prevent it from turning into caramel.
3. Step 3: Remove the saucepan from heat and let the sauce cool to room temperature.
4. Step 4: Once cooled, transfer the sauce to the refrigerator and chill until ready to use.
5. Step 5: To serve, spoon the sauce into a pastry bag or sauce bottle. If using a pastry bag, cut the tip off and squeeze the sauce over sushi or other dishes as desired.

Tips & Variations

• For a thicker sauce, simmer a little longer but watch carefully to avoid burning. You can also add a small amount of cornstarch slurry to thicken if desired.
• Substitute honey or brown sugar for granulated sugar for a richer flavor.
• Use low-sodium soy sauce if you prefer a less salty taste.
• Store the sauce in a clean glass container for best freshness.

Storage

Keep the eel sauce refrigerated in an airtight container for up to 2 weeks. Stir well before use, as some separation may occur. To reheat, warm gently in a saucepan or microwave, but avoid boiling to maintain flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make eel sauce without mirin?

You can substitute mirin with a mixture of sake and sugar or use a sweet rice wine vinegar, but mirin provides the authentic sweetness and depth that is hard to replicate exactly.

Is eel sauce vegan?

Yes, this recipe contains no animal products and is suitable for vegans, as it is made from soy sauce, sugar, and mirin.

Eel Sauce for Sushi Recipe

Print Recipe

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4.7 from 91 reviews

This classic Eel Sauce, also known as Unagi Sauce or Kabayaki Sauce, is a sweet and savory glaze perfect for drizzling over sushi, grilled eel, or other Japanese-inspired dishes. Made with soy sauce, sugar, and mirin, it reduces to a thick, flavorful syrup that elevates the taste and presentation of your meal.

• Author: Kai
• Prep Time: 5 minutes
• Cook Time: 17 minutes
• Total Time: 22 minutes
• Yield: 20 servings (about 3/4 cup sauce) 1x
• Category: Sauce
• Method: Stovetop
• Cuisine: Japanese
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Ingredients

• 1/2 cup Soy Sauce (use gluten-free if needed)
• 1/2 cup Granulated Sugar
• 1/2 cup Mirin (Japanese sweet rice wine)

Instructions

1. Combine Ingredients: In a small saucepan, whisk together the soy sauce, granulated sugar, and mirin until fully combined.
2. Simmer the Sauce: Place the saucepan over medium-high heat and bring the mixture to a gentle boil. Reduce the heat and let it simmer gently until the sauce thickens and reduces to about 3/4 cup in volume. Avoid boiling it too vigorously to prevent caramelization and ensure a smooth sauce consistency.
3. Cool the Sauce: Remove the saucepan from heat and allow the sauce to cool to room temperature naturally.
4. Chill: Transfer the cooled sauce to a refrigerator-safe container and chill it until ready to use. This helps the sauce thicken further and enhances its flavor.
5. Serve: When ready to use, spoon the sauce into a pastry bag or sauce bottle, cut the tip if necessary, and drizzle the eel sauce over prepared sushi or desired dishes for a savory-sweet finish.

Notes

• Use gluten-free soy sauce for a gluten-free version suitable for dietary restrictions.
• Mirin is essential for authentic flavor; however, if unavailable, a mixture of sake and sugar can be a substitute.
• Do not overboil the sauce as it will turn into caramel and lose the intended consistency.
• Store the sauce in an airtight container in the refrigerator for up to two weeks.
• This sauce is versatile and can also be used as a glaze for grilled meats or vegetables.

Keywords: Eel sauce, Unagi sauce, Kabayaki sauce, sushi sauce, Japanese glaze, mirin sauce