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.
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.
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.