Eel Sauce (Unagi Sauce) Recipe
If you’re a fan of Japanese cuisine, you know that a drizzle of Eel Sauce (Unagi Sauce) can instantly elevate any dish, from sushi rolls to grilled meats. Sweet, savory, and glossy, this irresistible sauce is the secret weapon behind so many mouthwatering bites. And the best part? With just a handful of classic pantry ingredients and a few minutes on the stovetop, you can whip up a homemade batch that’s even better than what you’ll find at your favorite sushi bar. Ready to make your meals sing? Let’s dive in!
Ingredients You’ll Need
-
Ingredients
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/4 cup granulated sugar
- 2 tablespoons sake
How to Make Eel Sauce (Unagi Sauce)
Step 1: Combine the Ingredients
Start by grabbing a small saucepan, and pour in the soy sauce, mirin, sugar, and sake. Give everything a gentle stir to blend the flavors. This is where the magic begins as the ingredients come together and start to create that classic aroma.
Step 2: Simmer and Dissolve
Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally to help the sugar dissolve completely. You’ll notice the sauce start to darken and thicken slightly as the sugar incorporates—patience is key here!
Step 3: Reduce to Perfection
Let the sauce continue simmering for about 10 to 12 minutes. You’re aiming for a consistency that just coats the back of a spoon; it will thicken more as it cools, so don’t worry if it looks a bit thin at first. For a thicker glaze, simply let it bubble away for an extra minute or two.
Step 4: Cool and Store
Once your Eel Sauce (Unagi Sauce) is glossy and luscious, remove it from the heat. Allow it to cool in the pan—this helps it reach the perfect texture. Pour the sauce into a glass jar or airtight container and refrigerate until you’re ready to drizzle it over your next meal.
How to Serve Eel Sauce (Unagi Sauce)
Garnishes
A generous drizzle of Eel Sauce (Unagi Sauce) is wonderful on its own, but you can take it to the next level with thoughtful garnishes. Try a sprinkle of toasted sesame seeds, thinly sliced scallions, or even a pinch of shichimi togarashi for a hint of heat and color.
Side Dishes
This sauce doesn’t just belong on unagi! Pair it with steamed rice, tempura veggies, or even a simple cucumber salad. Its sweet-savory flavor brings harmony to a variety of Japanese-inspired sides, making every bite more exciting.
Creative Ways to Present
Don’t be afraid to get playful: use Eel Sauce (Unagi Sauce) to artfully zigzag atop sushi rolls, drizzle over grilled chicken skewers, or even swirl into a poke bowl. For a fun appetizer, try serving it as a dipping sauce alongside crispy fried tofu or roasted edamame.
Make Ahead and Storage
Storing Leftovers
Homemade Eel Sauce (Unagi Sauce) keeps beautifully in the fridge. Just pour it into a clean glass jar or airtight container, and it’ll stay delicious for up to two weeks. The flavors meld and deepen over time, making it even better after a day or two.
Freezing
If you’ve made a big batch or want to plan ahead, you can freeze Eel Sauce (Unagi Sauce) in small portions. Simply transfer it to freezer-safe containers or silicone ice cube trays. Thaw overnight in the refrigerator before using.
Reheating
When you’re ready to use your sauce, gently reheat it on the stovetop or in the microwave until just warmed through. If it’s thickened too much during storage, add a splash of water and stir to restore that pourable consistency.
FAQs
Can I make Eel Sauce (Unagi Sauce) without sake?
Absolutely! While sake adds a subtle depth, you can substitute it with an equal amount of water for a milder flavor that still tastes great.
Is Eel Sauce (Unagi Sauce) actually made with eel?
Surprisingly, it contains no eel at all! The name comes from its traditional use as a glaze for grilled eel (unagi), but the sauce itself is entirely vegetarian.
How can I make Eel Sauce (Unagi Sauce) gluten-free?
Just use a certified gluten-free soy sauce or tamari in place of regular soy sauce. The rest of the ingredients are naturally gluten-free.
Why didn’t my sauce thicken?
If your sauce is too thin, it probably just needs to simmer a bit longer. Keep an eye on it and test by dipping a spoon—it should coat the back smoothly. Remember, it will thicken more as it cools.
What dishes can I use Eel Sauce (Unagi Sauce) on?
It’s incredibly versatile! Drizzle it over sushi, rice bowls, grilled chicken, roasted vegetables, or even use as a dip for tempura. Let your creativity guide you.
Final Thoughts
If you’ve never made your own Eel Sauce (Unagi Sauce) before, you’re in for a treat. It’s quick, easy, and brings so much flavor to your table. Don’t hesitate to try it on your favorite dishes—once you do, you’ll want to keep a jar on hand at all times!
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Eel Sauce (Unagi Sauce) Recipe
- Total Time: 17 minutes
- Yield: 1 cup 1x
- Diet: Vegetarian
Description
This delicious and authentic Japanese Eel Sauce, also known as Unagi Sauce, is a sweet and savory glaze perfect for drizzling over grilled eel, sushi rolls, rice bowls, or grilled meats. Made from a simple combination of soy sauce, mirin, sugar, and sake, it thickens to a luscious consistency that enhances any dish with rich umami flavor.
Ingredients
Ingredients
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/4 cup granulated sugar
- 2 tablespoons sake
Instructions
- Combine ingredients: In a small saucepan, mix together the soy sauce, mirin, granulated sugar, and sake ensuring all elements are evenly combined.
- Simmer the sauce: Place the saucepan over medium heat and bring to a gentle simmer, stirring frequently so the sugar dissolves completely without burning.
- Thicken the sauce: Continue to simmer for 10 to 12 minutes, allowing the sauce to reduce slightly until it thickens enough to coat the back of a spoon.
- Cool and store: Remove from heat and let the sauce cool; it will thicken further as it cools. Transfer it into a glass jar or airtight container and refrigerate until ready to use.
- Serve: Drizzle the eel sauce generously over grilled eel, sushi rolls, rice bowls, or grilled meats to infuse your dishes with authentic Japanese flavor.
Notes
- For a thicker glaze, simmer the sauce a few minutes longer until desired consistency is reached.
- Store refrigerated in an airtight container for up to 2 weeks for best freshness.
- If sake is unavailable, substitute with water for a milder flavor without alcohol content.
- Use gluten-free soy sauce to make this recipe gluten-free.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 tablespoon
- Calories: 25
- Sugar: 4 g
- Sodium: 380 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 0 mg
