Eel Sauce Recipe (Unagi Sauce)
Sweet 'n thick, this restaurant-style eel sauce is deliciously flavorful, thanks to Japanese sweet wine, soy sauce, and sugar. This 4 ingredient recipe is so easy to make and far better than takeout! Great on shrimp, sushi, eel, and more.
Servings: 13 tablespoons
Equipment
Ingredients
Eel Sauce Ingredients
- ½ cup soy sauce
- ½ cup granulated sugar
- ½ cup mirin
- 2 teaspoons corn starch
Serve with:
- Grilled eel
- Coconut shrimp
- Sushi
- Asian cucumber salad
Instructions
- Set a small saucepan over medium heat. Whisk together soy sauce, sugar, mirin, and corn starch.
- Whisk occasionally, cooking until mixture has thickened and coats the back of a spoon and is semi-opaque (it won’t drip off quickly like water), about 12-19 minutes.*
- Note: After about 8 minutes, I switched to low heat and continued cooking. The sauce will occasionally bubble and simmer, that’s the time to whisk--this will help reduce down the bubbles. Keep cooking until it’s somewhat thickened bearing in mind it will also thicken a bit when cooled.
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Notes
- *Note: I like mine thicker, so I cook it a good bit, 19 minutes. You can do 12-15 minutes for thinner sauce.