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This homemade Unagi Sauce or Eel Sauce is sticky, sweet, savory, and flavorful! Popular in Japanese cuisine, it’s traditionally used on grilled eel (unagi), barbeque dishes and sushi rolls. Unagi sauce is made by simmering 4 simple ingredients to a sugary, salty reduction that’s perfect atop your favorite dish.
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5 from 2 votes

Unagi Sauce Recipe

This homemade Unagi Sauce or Eel Sauce is sticky, sweet, savory, and flavorful! Popular in Japanese cuisine, it’s traditionally used on grilled eel (unagi), barbeque dishes and sushi rolls. Unagi sauce is made by simmering 4 simple ingredients to a sugary, salty reduction that’s perfect atop your favorite dish.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Condiment
Cuisine: Japanese
Keyword: Eel sauce, Unagi Sauce
Servings: 16 tablespoons
Author: Izzy

Ingredients

Instructions

  • Place a medium saucepan over medium heat. Add the mirin, sugar, and sake. Mix well.
  • Add soy sauce to the saucepan and bring to a boil, stirring occasionally to ensure the sugar dissolves.
  • Once boiling, reduce heat to low and simmer for about 10 minutes until you see many bubbles on the surface. Stir occaionally.
  • Remove from heat and let it cool. Use as directed in the post. Enjoy!

Notes

  • The sauce will thicken more as it cools.
  • Store the unagi sauce in an airtight container and it’ll last up to 5 days in the refrigerator.

Nutrition

Calories: 33kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 461mg | Potassium: 15mg | Fiber: 1g | Sugar: 6g | Calcium: 1mg | Iron: 1mg