Description
This Eel Sauce Recipe (Unagi no Tare) is a glossy, umami-rich Japanese glaze made from soy sauce, mirin, sugar, and sake. Perfect for drizzling over sushi, grilled fish, chicken, or veggies—sweet, savory, and ready in minutes.
Ingredients
- 1 cup soy sauce (preferably Japanese-style)
- 1 cup mirin (sweet rice wine)
- 1/2 cup granulated sugar (or brown sugar)
- 2 tbsp sake (optional)
Instructions
- Combine soy sauce, mirin, sugar, and sake in a medium saucepan. Stir to dissolve the sugar.
- Bring to a gentle boil over medium heat, then reduce to low and simmer 15–20 minutes, stirring occasionally.
- Cook until the sauce reduces by about one-third and lightly coats the back of a spoon.
- Remove from heat. Cool completely—the sauce will thicken slightly as it cools.
- Transfer to a clean jar. Refrigerate for up to 2 weeks.
Notes
- For deeper umami, simmer with a small piece of kombu (remove before bottling).
- Prefer thicker sauce? Simmer a few minutes longer; avoid cornstarch for traditional texture.
- Taste and balance: add a teaspoon of honey for extra gloss or a pinch of chili flakes for heat.
- Serving ideas: drizzle over sushi rolls, salmon, grilled chicken, tofu, or roasted veggies.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Simmered
- Cuisine: Japanese
Nutrition
- Serving Size: 1 tbsp
- Calories: 35
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 0 mg