Eel Sauce

Name: Eel Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3 /4 cup
Ingredients: ½ cup soy sauce; ½ cup white sugar; ½ cup mirin (Japanese sweet wine)

Rating: 4.62 stars

58 Ratings
41 Reviews
6 Photos

Also called Nitsume, Unagi or Kabayaki. It is a sweet and salty sauce that goes great over grilled fish or chicken and is a common drizzle over sushi. Traditionally it is used on Japanese grilled eel and eel rolls. I also use this sauce over fresh cooked noodles for a quick snack. 1/2 cup of dashi may be added to create a richer, more authentic flavor. (Dashi is a fish stock that must be made at home)

By noogie01

Gallery

Recipe Summary

prep:

5 mins

cook:

10 mins

total:

15 mins

Servings:

Yield:

3 /4 cup

Nutrition Info

Ingredients

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

½ cup soy sauce
½ cup white sugar
½ cup mirin (Japanese sweet wine)

Directions

Step 1
Heat soy sauce, sugar, and mirin into a small saucepan over medium heat. Cook and stir until liquid is reduced to about 3/4 cup.

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Nutrition Facts

Per Serving:

121 calories; protein 1.4g; carbohydrates 24.5g; sodium 1202.6mg. Full Nutrition

Reviews (41)

Most helpful positive review

Ashley Schulte

04/21/2010

This was good. I like the eel sauce at my local sushi bar, it is thicker than this recipe, so I added 2 tablespoons of cornstarch to thicken it up a bit. It was perfect. Read More

Helpful

(126)

Most helpful critical review

Trinityjordan

03/12/2020

My sugar burned almost immediately and my whole apartment smelled like burnt chocolate Read More

58 Ratings

5 star values: 43
4 star values: 10
3 star values: 4
2 star values: 0
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Ashley Schulte

04/21/2010

This was good. I like the eel sauce at my local sushi bar, it is thicker than this recipe, so I added 2 tablespoons of cornstarch to thicken it up a bit. It was perfect. Read More

Helpful

(126)

Jenny

05/25/2010

I took some of the suggestions from other reviewers. I added 1/4 c. low sodium soy sauce, 1/4 c. reg. soy sauce, 1/2 c white sugar, 1/2 c. mirin, 1/4 tsp dashin, 1tsp corn starch. It turned out great! Read More

Helpful

(94)

sohol

01/04/2010

I add some red pepper flakes 2 cloves of garlic and table spoon fresh ginger...used w/sushi....very nice Read More

Helpful

(59)

Cari

04/26/2010

This recipe is a keeper!! It was nice and thick after it cools a little. I prefer the regular soy sauce because it has a deeper flavor then the low sodium. Thanks for the recipe. I just made it again and added 1/4 teaspoon of crumbled bonito flakes and it was scrumptious!! Read More

Helpful

(9)

laigaie

02/01/2011

At least as good if not better than the stuff at my local sushi shop even though I had no eel bones to stew with it. Read More

Helpful

(7)

ms.hope

02/06/2012

It tastes just like the eel sauce at my favorite sushi bar! So glad I found this recipe:-) Read More

Helpful

(5)

JEM

09/12/2011

After reducing it on the stove it's almost as good as the stuff in restaurants. Read More

Helpful

(5)

T.Allison23

08/05/2010

Outstanding!!!! Left in the freezer for 15 minutes after making it so it can become thicker like they serve at my husband's and I local restaurant we go to. Read More

Helpful

(4)

Melissa McNab

09/10/2011

This sauce tastes so good you can put it on chicken fish pork the options are endless. I made a batch and now keep it in the frige. Read More

Helpful

(3)

Trinityjordan

03/12/2020

My sugar burned almost immediately and my whole apartment smelled like burnt chocolate Read More

More Reviews

Reviews for Photos of Eel Sauce

1 of 41

All Reviews

This was good. I like the eel sauce at my local sushi bar, it is thicker than this recipe, so I added 2 tablespoons of cornstarch to thicken it up a bit. It was perfect.

I add some red pepper flakes 2 cloves of garlic and table spoon fresh ginger...used w/sushi....very nice

At least as good if not better than the stuff at my local sushi shop even though I had no eel bones to stew with it.

It tastes just like the eel sauce at my favorite sushi bar! So glad I found this recipe:-)

After reducing it on the stove it's almost as good as the stuff in restaurants.

Outstanding!!!! Left in the freezer for 15 minutes after making it so it can become thicker like they serve at my husband's and I local restaurant we go to.