• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Heirloom Pantry

  • Recipes
    • Appetizers
    • Brunch
    • Dinner
    • Dogs
    • Dressings and Sauces
    • Drinks
    • Main Course
    • Pasta
    • Sides
    • Soups and Stews
    • Sweets
  • ENTERTAINING
  • SHOP
    • Shop Our Kitchen
    • Amazon Shop
    • Promotions & Codes
  • About
    • Bio
    • Connect
    • The Heirloom Pantry Newsletter
menu icon
go to homepage
  • Fall Recipes
  • Recipes
  • About
  • Shop
  • Subscribe
  • Promotions
  • Follow Along

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Fall Recipes
    • Recipes
    • About
    • Shop
    • Subscribe
    • Promotions
  • Follow Along

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • Ɨ
    The Heirloom Pantry Ā» Dressings and Sauces

    How to Make Unagi Sauce (Eel Sushi Sauce)

    Published: May 4, 2022 Ā· Modified: Jul 10, 2022 by Kathleen Higashiyama Ā· The following content may contain paid links. When you click and shop the links, we receive a commission.

    226 shares
    • Share7
    • Tweet
    • Yummly
    • Flipboard
    Jump to Recipe
    How to make unagi sauce (eel sushi sauce) Pinterest Pin.

    Unagi Sauce is a sweet and savory Japanese sauce that goes well with so many dishes and comes together in just 10 minutes. While it is traditionally served with unagi, it also tastes delicious with beef, chicken, fish, tofu, eggplant, and more!

    Unagi eel sauce in jar with spoon.

    Drizzle unagi sauce on unagi, as seen in our popular Unagi Hand Roll and Unagi Don, or drizzle it on cooked fish, beef, chicken, tofu, and veggies. When cooked, the thick and syrupy sauce caramelizes beautifully and adds a unique bbq flavor. We recommend making a batch and keeping it in your fridge or freezing it for whenever you want to add it to your favorite meals.

    Jump to:
    • About Unagi Sauce
    • Ingredients
    • Instructions
    • What to Serve with Unagi Sauce
    • Substitutions
    • FAQ
    • Equipment
    • Storage
    • Top tips
    • Did You Like this Recipe?
    • How to Make Unagi Sauce
    • Storage
    • Top tips
    • Food safety

    About Unagi Sauce

    • Taste - The combination of ingredients create a rich umami flavored sauce.
    • Texture - The sauce is like a thick and stickier teriyaki sauce.
    • Effort - All you need to do is whisk and simmer the ingredients.
    • Time - It takes less than 10 minutes to mix and simmer the ingredients.

    Ingredients

    Ingredients to make unagi sauce (mirin, sugar, sake, soy sauce).
    • Mirin - Mirin is a Japanese sweet rice wine that adds umami flavor and is the base of many Japanese sauces and marinades.
    • Granulated sugar - Sugar adds sweetness to the sauce.
    • Sake - Sake adds savoriness.
    • Soy sauce - Soy sauce, or shoyu in Japanese, is an essential condiment in Japanese cooking. It adds rich savory and umami flavors to the sauce.

    See recipe card for quantities.

    Instructions

    Steps to make easy unagi sauce (eel sushi sauce).
    • Mix ingredients - Add mirin, sugar, and sake to a sauce pan over medium heat. Whisk the ingredients. Once the mixture reaches a boil, turn down the heat to low and add the soy sauce and whisk. Simmer for 10 minutes and occasionally stir. 
    • Cool and store - Once the sauce thickens to the desired consistency, remove it from heat. If it's too thick, mix in an extra tablespoon of soy sauce and mirin to thin the sauce. Allow to cool then transfer to a container and refrigerate. 

    Hint: Keep an eye on the sauce to ensure the sugar doesn't burn. If it bubbles too long, remove the pan from the heat and whisk to cool.

    What to Serve with Unagi Sauce

    Unagi sauce is a multifaceted sauce that can enhance the flavor of a wide variety of dishes, especially bbq dishes. Here are our favorite ways to enjoy it:

    • AĀ sauceĀ for cooked meat or fish or anything barbecued. All you need to do is coat the meat in the sauce. For example, we like to cook salmon in the oven for about 10 minutes and 5 minutes in we will drizzle the salmon in unagi sauce.
    • DrizzledĀ over other types of sushi or steamed Japanese rice.
    • Dipping sauceĀ for broccoli,Ā roasted asparagus, and other vegetables. If you want to make this unagi sauce for veggies, combine ½ cup of kewpie mayo and 1 tablespoon of unagi sauce

    Substitutions

    • Teriyaki sauce - Substitute homemade eel sauce with teriyaki sauce if you prefer a slightly sweeter sauce with a more molasses like flavor.
    • Yuzu ponzu sauce - Yuzu Ponzu is a smoky and citrusy sauce that makes a delicious marinade or dipping sauce. It is also thinner and more savory than unaig sauce.
    • Store-bought unagi sauce - If you don't feel like making the sauce yourself, you can buy premade unagi sauce.

    FAQ

    Where can I buy ingredients for unagi sauce?

    The ingredients are usually available at Japanese markets, like Mitsuwa or Nijiya, or some common chain grocery stores. You can also buy some of the ingredients online.

    Does unagi sauce have unagi (grilled eel) in it?

    No, this sauce is just called unagi sauce because it is commonly served with unagi sushi rolls.

    Is unagi sauce spicy?

    No, this sauce has no ingredients that make it spicy. It has a sweet umami flavor similar to teriyaki.

    Is unagi sauce gluten free?

    No, soy sauce has gluten. If you want to make this recipe gluten-free, replace soy sauce with tamari.

    Is unagi sauce healthy?

    While the ingredients in this sauce are not particularly healthy, they are fine in moderation. In order to reduce the amount of sodium, you can replace soy sauce with low sodium soy sauce.

    Is unagi sauce safe to eat while pregnant?

    It should be fine since there is no raw fish and only a very small amount of sake. In order to be safe, replace sake with mirin, rice vinegar, or water. If you are going to eat it with sake, we recommend consulting your doctor first.

    Equipment

    This easy eel sauce recipe calls for just a few common kitchen essentials, including measuring spoons, a small saucepan, whisk, and a jar or container to store.

    Storage

    Store homemade eel sauce in the refrigerator in an air-tight container or lidded jar for up to 2 weeks. Before using it again, stir it softly until it reaches its original consistency. You can also freeze it for a few months. Just be sure to store it in the correct container (not a lidded glass jar, which can break in the freezer).

    Top tips

    • Use a baking spatula to scrape all of the sauce from the bowl and eliminate food waste.
    • To use homemade unagi sushi sauce as a sauce for meat or fish, drizzle the sauce on the meat while cooking. Be careful not to cook the sauce too long or it will burn.
    • For fresh sauce, do not leave the sauce out at room temperature for an extended period of time.

    Did You Like this Recipe?

    If you loved this unagi sauce recipe, please rate and comment on the recipe below! If you want to make other delicious sauces and condiments, check these out:

    • Spicy Kewpie Mayo (Sauce for Poke, Sushi, and More)
    • Yuzu Ponzu Sauce
    • Spicy Chipotle Mayo Sauce
    • Healthy Ranch Dressing with Greek Yogurt
    Unagi eel sauce in a jar with a spoon.
    Print Recipe Pin Recipe
    5 from 11 votes

    How to Make Unagi Sauce

    Unagi SauceĀ is a sweet and savory Japanese sauce that goes well with so many dishes! While it is traditionally served with unagi, it also tastes delicious with cooked meat and fish. This versatile sauce takes just 10 minutes to make and only requires a few simple steps.
    Cook Time10 minutes mins
    Total Time10 minutes mins
    Course: Condiment
    Cuisine: Japanese
    Servings: 2
    Calories: 197kcal
    Author: Kathleen Higashiyama

    Ingredients 

    • 6 tablespoon mirin
    • 3 tablespoon granulated sugar
    • 2 tablespoon sake
    • 6 tablespoon soy sauce
    Prevent your screen from going dark

    Instructions

    • Mix ingredientsĀ -Ā Add mirin, sugar, and sake to a sauce panĀ on medium heat. Whisk the ingredients. Once the mixture reaches a boil, turn down the heat to low and add the soy sauce and whisk. Simmer for 10 minutes and occasionallyĀ stir.Ā Ā 
      6 tablespoon mirin, 3 tablespoon granulated sugar, 2 tablespoon sake, 6 tablespoon soy sauce
    • Cool and storeĀ -Ā Once the sauce thickens to the desired consistency, remove from heat. If it's too thick, mix in an extra tablespoon of soy sauce and mirin to thin the sauce. Allow to cool then transfer to a container and refrigerate.

    Notes

    Storage

    Store homemade unagi sauce in the refrigerator in an air-tight container or lidded jar for up to 2 weeks. Before using it again, stir it softly until it reaches its original consistency. You can also freeze it for a few months. Just be sure to store it in the correct container (not a lidded glass jar, which can break in the freezer).

    Top tips

    • Use aĀ baking spatulaĀ to scrape all of the sauce from the bowl and eliminate food waste.
    • To use homemade unagi sauce as a sauce for meat or fish, drizzle the sauce on the meat while cooking. Be careful not to cook the sauce too long or it will burn.
    • For fresh sauce, doĀ notĀ leave the sauce out at room temperature for an extended period of time.

    Nutrition

    Calories: 197kcal | Carbohydrates: 43g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3407mg | Potassium: 119mg | Fiber: 1g | Sugar: 31g | Calcium: 12mg | Iron: 1mg
    Keyword: eel sauce, eel sauce ingredients, eel sauce recipe, homemade eel sauce, how to make unagi sauce, sushi unagi sauce, unagi sauce, unagi sauce recipe, unagi sauce recipes, unagi sushi sauce, what is unagi sauce
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

    Food safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Do not use the same utensils on cooked food, that previously touched raw meat
    • Wash hands after touching raw meat
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

    More Dressings and Sauces

    • Wooden serving tongs holding a scoop of Asian coleslaw made with napa cabbage, radicchio, carrots, fuji apples, cilantro, and a honey sesame greek yogurt dressing.
      Asian Coleslaw With Honey Sesame Dressing
    • Homemade cherry compote in a white ramekin with cherries and a spoon with cherry syrup.
      Cherry Compote
    • Spoon holding a scoop of handmade raspberry compote above a ramekin of compote for ice cream, cake, cheesecake, dessert, and more.
      Raspberry Compote
    • Homemade strawberry compote (for ice cream, yogurt, desserts, and more) in a white ceramic ramekin with cut strawberries.
      How to Make Strawberry Compote

    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Alec and Kat with Paisley and Peeps on the beach

    Welcome! We're Kat and Alec, the recipe developers, food photographers, and food writers behind The Heirloom Pantry. Here you'll find approachableĀ elevated recipes and tips for weeknights and entertaining.

    More about us →

    Fall Recipes

    • Baked dry rub chicken wings made with a brown sugar rub topped with finely chopped parsley on a sheet of parchment paper.
      Baked Dry Rub Chicken Wings
    • Easy kimchi fried rice in a bowl with a fried egg, sesame seeds, and scallions on top with chopsticks.
      Easy Kimchi Fried Rice
    • No-bake mini cheesecakes topped with fresh fruit, edible flowers, powdered sugar on a marble platter.
      No-Bake Mini Cheesecakes
    • 3-ingredient no bake cheesecake made with whipped cream, cream cheese, and powdered sugar in a premade graham cracker crust in a pie pan topped with fresh strawberries and lemon.
      3-Ingredient No-Bake Cheesecake
    • Homemade graham cracker crust in an Emile Henry pie dish for pies, cheesecakes, and more.
      How to Make Graham Cracker Crust
    • Hand whisking easy vanilla bean icing for muffins, cakes, cinnamon rolls, scones, and more.
      Simple & Easy Vanilla Icing

    As Featured In

    The Heirloom Pantry As Featured In

    Popular Recipes

    • Closeup shot of ricotta tomato tartlets with puff pastry.
      Tomato Tartlets with Puff Pastry
    • Furikake Salmon with Kewpie mayo on a sheet pan with a spatula.
      Baked Furikake Salmon with Kewpie Mayo
    • matcha cookies in a pile
      Matcha Cookies (Soft and Chewy)
    • White and brown fotzu waiting for bowl of bone broth.
      How to Make Beef Bone Broth for Dogs
    • Overhead shot of sliced Spam in a pan with homemade teriyaki sauce.
      Fried Spam (How to Cook Spam)
    • Broiled Salmon Collars (Sake Kama) on serving plate with beer.
      Broiled Salmon Collars (Sake Kama)
    The Heirloom Pantry shop page.

    Footer

    ↑ back to top

    Recipes

    About

    Shop

    Contact

    Privacy Policy

    The Heirloom Panty Shop Page
    Copy-of-The-Heirloom-Pantry-Typography-Logo

    As an Amazon Associate I earn from qualifying purchases.

    Copyright Ā© 2023 The Heirloom Pantry, LLCĀ®