Eel Sauce

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 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!

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

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!!**

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.

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.

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.

Found that cornstarch isn't necessary to thicken as other reviewers noted...just let it cook long enough and it thickens up quite nicely -- and then more so as it cools. Fantastic flavor, made the poke bowls I used it in delicious!!

This was very yumm!!! I didn't have to add cornstarch at all. The sauce is thickened perfectly as it cooled down. I served it with vegetarian sushi and onigiri tuna for dinner and this morning with breakfast sushi roll. Next time i'll be making this again with some dashi stock.

This turned out great! I didn't have any Japanese sweet wine so I used a Chardonnay I had in the fridge haha! It it will turned out pretty darn good. The reviewers that said it wasn't thick enough didn't let it cook long enough... you need to boil it until it's the texture you like!

A must for making sushi at home! I've used it in stir-fry as well.

Outstanding! I used low sodium soy sauce.

A little too liquidy--didn't get a thick consistently like I wanted.

THE PERFECT condiment for fried tofu, chicken, fish, stir fried vegies, or any pasta or rice! This is the flavor I'm looking for and missing in so many dishes, THANK YOU!

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

This sauce was awesome!! I made it for a shrimp tempura roll and it came out excellent. My sauce did come out pretty thick, next time I would probably thin the final product down a little bit to make it easier for dipping/pouring. Definitely will make again!

awesome!! but you might wanna add dashi to that dashi is some kind of fish broth from japan

Definitely will be my go to eel sauce. Don't think sushi bar has anything better. Tasted great on our Salmon. Used it on some chicken and pork too.

I loved it! I have made this multiple times and use this when making homemade sushi I saw someones comment about it not being thick enough so they added corn starch -- mine was not very thick at first but I put it in the fridge and it thickened in consistency a lot! overall SUCH a good recipe and so easy, I refuse to buy homemade eel sauce now

I just made this, and it was delicious! I did not have mirin, so I used marsala instead. I also added some corn starch to thicken a bit. Came out just like my favorite sushi restaurant. I used this on Panko fried chicken. Delish!

A little thin for my liking, but still tasty! I tried again and I recommend using honey instead of sugar! Goes great in fried rice!

Definitely thickened up just fine for me eventually and is really delicious. Also added a pinch of HonDashi powder to give it that good depth of flavor.

I love Eel Sauce at every sushi joint I go to. I didn’t realize it was this easy to make though! I put it on a lot of stuff. It’s great on fish, steak, burgers, pork and even bacon (candied bacon with this sauce).

I have a few recipes for eel sauce but I make this one because I prefer getting the thickness from reducing as opposed to using a cornstarch slurry. I did alter it by borrowing from other recipes the idea of adding some dashi granules as opposed to dashi stock or leaving it out altogether. truly 5 star!!!!!

Awesome. I added some cornstarch to thicken it a bit. Otherwise- the perfect sauce

Very good! Also used cornstarch and mirin substitute (cooking wine)

I made this with coconut aminos instead mainly and 2 packets of leftover takeout soy sauce packets. it turned out great !!! healthy alternative without sacrificing any of the flavor !

It was easy, took about 20 min start to finish. It taste great.

Really good!

I will definitely make this again.

Tried it the way the recipe directed and was very good. Also made a batch with ~literally~ some BBQd Unagi blended in it with a bit of cornstarch. Then strained/squeezed through fine cloth. Amazing.

love this it's now my go to recipe

Great sauce! We used it on chicken and rice for an asian inspired dinner

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

Delicious. Definetly recommend the corn starch just don't overdo it. Will definitely use again

Pretty good. Though, the mirin flavor was a bit too strong for my taste. I'll try out what others suggests next time. I used low-sodium soy sauce. I might put less mirin next time lol. Thanks for sharing!

I have never had eel sauce before, but this sauce is amazing. I will definitely be making this again.

I cooked it on medium heat and let it boil for several minutes to cook down the liquid. It became foamy and started to smell like it was beginning to burn. It didn’t look or smell right. I started again-this time I let it just simmer, not boil, and cooked it for 45 minutes and it turned out perfect. Simmering is the key to a good result!

Please don't hate me, I had sushi and didn't have sauce so, it was an emergency: I used half balsamic vinegar and half apple vinegar as substitutes for the rice vinegar, it was awesome, easy, tasty and with the things that I had handy in my kitchen.

My attempt burned super quickly, within 5 min. I use a gas range so I may try this one again later at a reduced heat. It tasted pretty much like eel sauce before it burned, anyway.

Tastes just like our sushi place!

I love this recipe this is the first time I've made it and it turned out almost perfectly the only thing I changed was I added about a teaspoon and a half more soy sauce and it gave it a tangyer flavor I was looking for I also let it caramelize a little bit so it was sticker I poured it over cream cheese and it made a delectable smooth creamy and tangy sauce that I put over my shish kabobs my noodles my Sushi basically everything it tastes amazing

Made exactly as instructed. Flavor fantastic. Thickens well. Definitely do not add a thickener!

Easy and delicious. No corn starch is needed if you reduce it enough and put it in the fridge. You can make it using liquid aminos too, although it ends up with a slightly different flavor, obviously. Do not use coconut aminos though, and it will thicken way too much and become a caramel

The ingredients is OK 10 min is not long enough cook on hi until the sauce turns from black to a Carmel color then turn on low for 20 min stirring occasionally when sauce thickens up turn off let it cool and put into your container

Added 1 tsp msg and it tasted just like the stuff at my local sushi place.

Came out really well…I would make it again

So, I didnt have mirin, so I made that (1/2 cup sugar, 1/2 cup water, 4tsp rice vinegar, pinch salt) then used this recipie to make the sauce... simmered it a bit longer and got it thicker that way... turned out a touch sweet, but went great with the crab/cucumber/asparagus/cucumber rolls I made before I realized I was out of Unagi

I made the recipe exactly as listed, I like sweet, but this was SUPER sweet, I will try again but will use less sugar....