Eel sauce, also lovingly referred to as Unagi sauce, is a staple in Japanese cuisine, celebrated for its rich, sweet, and savory profile. This luscious sauce, with its glossy sheen and syrupy texture, elevates countless dishes from sushi rolls to grilled meats and beyond. Despite its name, eel sauce is surprisingly vegan-friendly, containing absolutely no eel! It’s a masterful blend of simple ingredients transformed into a culinary powerhouse.
If you’ve ever wondered about that delectable dark sauce drizzled over your favorite sushi or teriyaki dish, chances are it was eel sauce. Let’s dive deep into what makes this sauce so special, how to easily make it at home, and the myriad ways you can use it to enhance your meals. Making your own sauces at home, like hoisin sauce, potsticker sauce, or honey mustard, is always a rewarding experience, offering fresher flavors and control over ingredients. Eel sauce is no exception!
Decoding Eel Sauce: More Than Just a Name
So, what exactly is eel sauce if it doesn’t contain eel? The confusion is understandable! Eel sauce, or Unagi sauce, is inspired by a traditional Japanese sauce called “nitsume.” Historically, nitsume was made using eel broth as a base, simmered down to create a concentrated, flavorful glaze. This original nitsume sauce was indeed served with grilled eel, known as “unagi” in Japanese – hence the name association.
However, modern eel sauce, especially the version widely used in the US and other parts of the world, has evolved. Today’s eel sauce is a simplified, eel-free rendition that captures the essence of nitsume’s sweet and savory taste. It’s essentially a reduction of sweetened soy sauce and mirin, achieving a similar depth of flavor and that signature sticky-sweet glaze without any fish products.
Think of eel sauce as a sweet and savory dipping sauce, akin to a more complex and flavorful soy sauce. Its versatility is truly impressive. Beyond the expected sushi pairings, eel sauce shines in various culinary applications. Drizzle it over poke bowls for an extra layer of umami and sweetness. Elevate your vegetable stir fry with a generous drizzle. Some adventurous food lovers even use it on pizza! It’s a fantastic alternative to teriyaki sauce on chicken or even hoisin sauce in certain dishes. Try it over salmon, or simply spooned over plain white rice to transform a simple side into something special. Eel sauce also makes an excellent marinade for various proteins, adding a glossy, flavorful crust when cooked. The possibilities are as vast as your culinary imagination!
Simple Ingredients for Authentic Flavor
One of the best things about homemade eel sauce is its simplicity. You likely already have most, if not all, of the ingredients in your pantry. While the ingredient list is short, each component plays a crucial role in creating the sauce’s signature flavor profile. Mirin, a sweet rice wine, might be the only ingredient you need to specifically source, but it’s a worthwhile addition to your pantry for making not just eel sauce, but also homemade teriyaki sauce, noodle dishes, tempura, and more. The sweetness in eel sauce is a key element, balanced perfectly with the savory notes of soy sauce. Find the exact measurements in the recipe card below.
Here’s what you’ll need to make your own delicious eel sauce:
- Soy Sauce: The foundation of the sauce, providing a rich umami base with salty and savory notes. Opt for regular soy sauce for the most authentic flavor.
- Granulated Sugar: Essential for the sweetness and the characteristic sticky, glaze-like texture of eel sauce. It balances the saltiness of the soy sauce and creates a beautiful glossy finish.
- Mirin: A sweet Japanese rice wine. It adds a subtle sweetness, depth of flavor, and a crucial element that distinguishes eel sauce from just sweetened soy sauce. Look for it in the Asian foods section of most grocery stores. If needed, you can substitute with sake or, for an alcohol-free option, rice vinegar (though rice vinegar will add tanginess, so use it sparingly and perhaps increase the sugar slightly to compensate for the lack of sweetness).
- Cornstarch: The thickening agent. Cornstarch, when mixed with water to create a slurry, ensures the sauce reaches that perfect syrupy consistency.
- Water: Used to make a cornstarch slurry, which prevents lumps and ensures smooth thickening of the sauce.
Homemade Eel Sauce Recipe: Ready in Minutes
Get ready to be amazed at how quickly and easily you can whip up a batch of homemade eel sauce. In just about 15 minutes, you’ll have a flavorful, versatile sauce that far surpasses store-bought versions in freshness and taste. While pre-made eel sauce is available, the homemade version is undeniably superior, offering a richer flavor and avoiding unnecessary additives. Plus, with such simple and affordable ingredients, there’s no reason not to make it yourself!
- Combine Base Ingredients: In a small saucepan, whisk together the soy sauce, sugar, and mirin.
- Bring to a Simmer: Place the saucepan over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and let it simmer gently for 5-10 minutes. This simmering process reduces the sauce and allows the flavors to meld and deepen. You’ll notice the sauce starting to thicken slightly.
- Prepare Cornstarch Slurry: While the sauce is simmering, in a separate small bowl, whisk together the cornstarch and water until completely smooth. This creates a slurry, which is essential for thickening the sauce without lumps.
- Thicken the Sauce: Pour the cornstarch slurry into the simmering sauce and stir continuously to combine.
- Cook to Desired Consistency: Continue to cook for an additional 2-3 minutes, stirring constantly, until the sauce thickens to your desired consistency. It should be thick enough to coat the back of a spoon. If you prefer a thicker sauce, simply simmer for a minute or two longer.
- Cool and Serve: Remove the saucepan from the heat and let the eel sauce cool completely before serving. The sauce will thicken further as it cools.
Tips for Tailoring Your Eel Sauce
Eel sauce is inherently a salty-sweet sauce designed to enhance the flavors of whatever it accompanies. But don’t be afraid to experiment and customize it to your preferences! Here are a few tips and variations to try:
- For a Thinner Sauce: If you prefer a thinner, more drizzle-friendly sauce, simply omit the cornstarch slurry altogether. The simmering process will still reduce the sauce and concentrate the flavors, but it will remain thinner in consistency. This is great if you want a lighter glaze or a sauce that readily mixes into rice or noodles.
- Infuse with Aromatics: Elevate the flavor profile by infusing the sauce with aromatics. Fresh ginger, thinly sliced or grated, adds a warm, spicy note. Garlic, minced or powdered, brings a savory depth. Add these aromatics to the saucepan along with the soy sauce, sugar, and mirin in step one, and let them simmer along with the sauce to infuse their flavors.
- Ingredient Swaps and Substitutions: While the core recipe is simple, you can make some substitutions based on availability or dietary preferences. As mentioned earlier, sake or rice vinegar can be used in place of mirin, with slight adjustments. For a sugar alternative, you could experiment with liquid sweeteners like agave or maple syrup, keeping in mind that these might slightly alter the flavor profile. If you want to avoid cornstarch, you can simply simmer the sauce for a longer time to reduce it to your desired thickness, though this will take longer to achieve the same level of thickness as with cornstarch.
Storing Homemade Eel Sauce
One of the major advantages of making eel sauce at home is that you can make a larger batch and store it for future use. It keeps exceptionally well in the refrigerator, making it a convenient condiment to have on hand for quick meals throughout the week.
Refrigerator Storage: Store leftover eel sauce in an airtight container in the refrigerator for up to 3 weeks. When you’re ready to use it, you can enjoy it cold or gently reheat it in the microwave or on the stovetop until warmed through. It’s perfect for adding a burst of flavor to last-minute dinners or impromptu sushi nights!
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Eel sauce
By: Alyssa Rivers
Eel sauce, also called Unagi sauce, is a thickened and sweetened soy sauce that is perfect for dipping or drizzling. It doesn’t actually contain any eel products and is a sweet and sticky sauce perfect for topping any fish or sushi.
Prep Time: 3 minutes minutes
Cook Time: 13 minutes minutes
Total Time: 16 minutes minutes
Servings: 1 Cup
Ingredients
- 1 cup soy sauce
- ¾ cup granulated sugar
- ½ cup mirin
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- In a small pot combine the soy sauce, sugar, and mirin.
- Bring to a boil over medium-high heat. Reduce to medium-low and let simmer for 5-10 minutes, until reduced and thickened.
- In a small bowl mix the cornstarch and water together to make a slurry.
- Add the slurry to the sauce and stir until combined.
- Cook for an additional 2-3 minutes until the sauce thickens enough to coat the back of a spoon. You may continue to reduce if you would like a thicker consistency.
- Let cool completely before serving.
Nutrition
Calories: 659kcalCarbohydrates: 162gProtein: 12gFat: 0.4gSaturated Fat: 0.01gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 7386mgPotassium: 248mgFiber: 1gSugar: 130gCalcium: 25mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Course: condiment, Sauce
Cuisine: Asian, Asian American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
