Eel Sauce

By Naz Deravian

Published Feb. 23, 2024

Eel Sauce
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
3(8)
Notes
Read community notes

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. 

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Ingredients

Yield:¾ cup
  • ½cup soy sauce
  • ½cup mirin
  • ⅓cup granulated sugar
  • 2tablespoons sake (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (1.5 servings)

347 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 53 grams carbohydrates; 1 gram dietary fiber; 45 grams sugars; 7 grams protein; 4669 milligrams sodium

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.

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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.

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3 out of 5
8 user ratings
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