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

The Heirloom Pantry

  • Recipes
    • Appetizers
    • Brunch Recipes
    • 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
  • Spring Recipes
  • Recipes
  • About
  • Shop
  • Subscribe
  • Promotions
  • Follow Along

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

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    The Heirloom Pantry » Recipes » Dressings and Sauces

    Eel Sauce (Unagi Sauce)

    Published: May 4, 2022 · Modified: Nov 25, 2023 by Kathleen Higashiyama · The following content may contain paid links. When you click and shop the links, we receive a commission.

    320 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:
    • What is Eel Sauce?
    • Ingredients
    • How to Make Eel Sauce
    • Top tips
    • What to Serve with Eel Sauce
    • Substitutions
    • FAQ
    • Storage
    • Related Recipes
    • Did You Like This Recipe?
    • 📖 Recipe
    • Storage
    • Top tips

    What is Eel Sauce?

    Eel sauce (unagi no tare is a rich umami flavored sauce. It is thick, sticky, and only takes a few minutes to whip up. Enjoy it drizzled and caramelized on protein and veggies alike.

    Ingredients

    Ingredients to make unagi sauce (mirin, sugar, sake, soy sauce).
    • Mirin - Mirin is a Japanese sweet rice wine that adds sweet and salty 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.
    • Note - Rice vinegar should not be included in this sauce recipe. The acidity of the rice vinegar can break down the unagi sauce's syrupy consistency

    See recipe card for quantities.

    How to Make Eel Sauce

    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 cooking process completes and 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.

    Top tips

    • 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.
    • 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. Cooking the sauce caramelizes it. 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.

    What to Serve with Eel Sauce

    Learning how to make eel sauce is easy and it will enhance the flavor of a wide variety of dishes, especially bbq dishes. Here are our favorite ways to enjoy it:

    • A sauce 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.
    • Drizzled over other types of sushi or steamed Japanese rice.
    • Dipping sauce for broccoli, 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.
    • Miso sauce - Our miso sauce recipe is another umami-packed glaze you can substitute for 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.

    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).

    Related Recipes

    • Spicy Kewpie Mayo (Sauce for Poke, Sushi, and More)
    • Yuzu Ponzu Sauce
    • Spicy Chipotle Mayo Sauce
    • Healthy Ranch Dressing with Greek Yogurt

    Did You Like This Recipe?

    Love this easy unagi sauce recipe? Please leave a 5-star rating in the recipe card below and leave a comment below. Thanks!

    Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this unagi sushi sauce recipe, tag #theheirloompantry so we can see your homemade eel sauce!

    📖 Recipe

    Unagi eel sauce in a jar with a spoon.
    Print Recipe Pin Recipe
    5 from 11 votes

    How to Make Unagi Sauce

    Unagi Sauce 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

    Equipment

    • 1 Measuring spoons
    • 1 saucepan
    • 1 whisk

    Ingredients 

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

    Instructions

    • Mix ingredients - Add mirin, sugar, and sake to a sauce pan 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 occasionally stir.  
      6 tablespoon mirin, 3 tablespoon granulated sugar, 2 tablespoon sake, 6 tablespoon soy sauce
    • Cool and store - 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 a baking spatula 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, do not 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
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

    More Dressings and Sauces

    • Homemade cinnamon persimmon curd in weck jars, made for spreading on toast, biscuits, waffles, and more, or drizzled on ice cream, yogurt, and more.
      Persimmon Curd
    • Ladle pouring a scoop of Asian honey sesame dressing in a glass jar.
      Asian Honey Sesame Dressing
    • Knife with a scoop of homemade 2-ingredient cream cheese, used for cheesecake, bagel, toast, and more.
      How to Make Cream Cheese
    • Glass container filled with homemade mascarpone, used for baking, tiramisu, toast, and more.
      How to Make Mascarpone Cheese

    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

    5 from 11 votes (11 ratings without comment)

    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

    We're Kat and Alec, the culinary duo behind The Heirloom Pantry, where family recipes from our Italian and Japanese heritage meet fresh California ingredients and Hawaiian sunshine. Our chef-tested dishes help you conquer weeknights and wow guests with effortless entertaining. Join us on this delicious journey – let's cook up confidence, together!

    More about us →

    Fresh Spring Recipes

    • Flower lavender lemon curd cookies dusted with powdered sugar on parchment paper with lemon slices, lavender, and a jar of homemade lemon curd.
      Lavender Lemon Curd Cookies
    • Pesto, burrata, prosciutto, and toasted pine nut pizza on a wooden Boos Block cutting board.
      Pesto, Burrata, and Prosciutto Pizza
    • Edible flower shortbread cookies with a lemon zest vanilla bean glaze.
      Edible Flower Shortbread Cookies
    • Whipped lemon feta dip topped with toasted pine nuts, herbs, and olive oil and served with toasted pita, crudités, and olives.
      Whipped Lemon Feta
    • Japanese fruit sandwich (sando) made with shokupan (white bread) and filled with fresh honey whipped cream and fresh fruit, including kiwi, mandarin oranges, and strawberries.
      Fruit Sando (Japanese Fruit Sandwich)
    • Healthy corn and zucchini fritter stacked and topped with greek yogurt, roasted corn, and basil.
      Healthy Corn and Zucchini Fritters

    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.
      Furikake Salmon
    • 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

    Copy-of-The-Heirloom-Pantry-Typography-Logo
    • Facebook
    • Pinterest
    • Instagram
    • TikTok
    • YouTube

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2024 The Heirloom Pantry, LLC®

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.