Eel Sauce Recipe {Unagi Sauce} – by Gastro Guru

This eel sauce is nice, salty, sticky, and wishes simply 3 elements! Often known as unagi sauce, it’s a must have addition to unagi or any dish that begs for a scrumptious condiment.

Love Asian sauce recipes? Strive my katsu sauce, bulgogi sauce, peanut sauce, and tempura sauce.

When you’ve made my unagi or loved unagi sushi earlier than, you’ll know that the severely addictive sauce drizzled excessive makes it further scrumptious. Now, opposite to standard perception, there aren’t really any eels within the sauce, nor does the sauce style like eels!

What’s eel sauce? 

Often known as Unagi No Tare and Nitsume, eel sauce is a candy, sticky, and thick condiment utilized in tons of Japanese recipes. It’s a vital ingredient in any dish involving Unagi (eel- therefore the title) and can also be standard in sushi, gyoza, and beef negimaki. 

Listed here are some the reason why I LOVE this recipe:

• 3 Elements. And so they aren’t hard-to-find ones both!
• Cheaper than store-bought. Pre-bottled eel sauce prices a fortune (thanks, import charges!)
• SO versatile. My household loves to make use of it as a dipping sauce or to jazz up some protein (it really works as a very good marinade).

Elements wanted

• Soy sauce. Use an excellent high quality soy sauce model because it makes all of the distinction. We like the standard Kikkoman model, which additionally comes with a gluten-free choice. 
• Sugar. White sugar is most well-liked, however brown may also work. 
• Mirin. Japanese cooking alcohol that’s on the sweeter facet and works effectively in lots of Japanese sauces and marinades. When you don’t have mirin, dry sherry will work. When you’d prefer to have an alcohol-free choice, attempt rice vinegar and add an additional teaspoon of sugar. 

The right way to make eel sauce

I’ve included step-by-step pictures beneath to make this recipe simple to observe at house. For the total printable recipe directions and ingredient portions, scroll to the recipe card on the backside of this put up.

Step 1- Warmth elements: Begin by including all of the elements right into a small saucepan. Place it over medium warmth and produce it to a simmer. Cut back the warmth to low and let it simmer for an extra 4-5 minutes, or till it has thickened up. 

Step 2- Let it thicken: Now, take away the saucepan from the warmth and let it attain room temperature. Stir it, then use it instantly or retailer it for later. 

Arman’s recipe suggestions

• You have to let the sauce simmer till it reduces considerably, or else it received’t be as sticky or thick.
• When you would favor a thicker sauce, add 1-2 tablespoons of cornstarch. Make sure to whisk it effectively very into the combination or else clumps will present up. 
• Be happy so as to add spices or herbs like crimson pepper flakes, minced garlic, or ginger. 

Storage directions

To retailer: Leftovers might be saved within the fridge, lined, for as much as one week. Make sure to stir it earlier than utilizing it, as there could also be a bit separation. 

To freeze: Place the sauce in a glass jar and retailer it within the freezer for as much as two months. 

Extra umami-forward sauces to attempt

Initially printed August 2022, up to date and republished April 2024