Eel Sauce

By Naz Deravian

Published February 22, 2024

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
4(13)
Comments
Read comments

Unagi no tare, or Japanese eel sauce, is a salty-sweet combination of soy sauce, mirin, sugar and sake that is typically brushed over grilled eel and eel sushi. It’s similar to teriyaki sauce, but sweeter, and can be thickened to your liking. Besides using it as a glaze, try eel sauce as a marinade or dipping sauce for any number of dishes, such as chicken, fish, eggplant, mushrooms or tofu. Or, drizzle over rice, noodles or stir-fries. 

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:¾ cup 

  • ½ cup soy sauce 

  • ½ cup mirin

  • ⅓ cup granulated sugar 

  • 2 tablespoons sake (optional) 

Ingredient Substitution Guide
Nutritional analysis per serving

53 grams carbs; 347 calories; 1 gram fiber; 4669 milligrams sodium; 7 grams protein; 45 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In a small saucepan, combine soy sauce, mirin, sugar and sake (if using) and bring to a boil over medium-high, stirring until the sugar dissolves, 2 to 3 minutes. Reduce heat to medium-low and simmer, stirring occasionally, until the sauce thickens slightly and a layer of caramel-colored foam appears on the surface, 12 to 15 minutes. Remove from the heat and allow the sauce to cool to room temperature before using. (The sauce will continue to thicken as it sits.)

  2. Step 2

    Once cooled, transfer the sauce to an airtight container and store in the refrigerator for up to 1 week. Stir to mix before using.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
13 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

or to save this recipe.