Eel sauce is a sweet and salty soy sauce-based condiment used in Japanese cuisine as a dipper or glaze, also sometimes called unagi sauce or kabayaki sauce. Learn how to make it.
Japanese Eel Sauce Recipe (Kabayaki Sauce)
We're whipping up a simple yet flavorful, and very versatile, sauce in the Chili Pepper Madness kitchen today, my friends.
If you enjoy Japanese cuisine, this recipe is a must. It's called Eel Sauce, and it only requires 3 ingredients to make.
What is Eel Sauce?
Eel sauce is a thickened and sweetened soy sauce used in Japanese cooking. It is also known as "nitsume", "kabayaki sauce", or "unagi no tare" in Japanese.
It's a versatile savory sauce known for its umami flavor, and it's incredibly easy to make.
It's definitely not a spicy recipe, but I think you'll love it for it's simple yet big flavor.
Let's talk about how to make eel sauce, shall we?
What is Eel Sauce Made of? (Eel Sauce Ingredients)
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Soy Sauce
- Mirin
- White Sugar
- FOR THICKER EEL SAUCE
- Cornstarch
How to Make Eel Sauce - the Recipe Method
- Whisk the ingredients together in a small saucepan then heat to medium heat to high heat. Simmer until the sauce thickens up and reduces to 3/4 - 1 cup, depending on your preference.
- For a thicker eel sauce, swirl in a cornstarch slurry (cornstarch + water) and simmer until it thickens up, just a few minutes.
Boom! Done! Your eel sauce is ready to serve. Easy enough to make, isn't it? Grab the sushi! I'm getting hungry!
Recipe Tips & Notes
- Sugar Concerns. You can use half the sugar, but sugar is important to the syrupy consistency and sweet flavor. If you use less sugar, be sure to use the cornstarch slurry per the recipe to thicken it up.
- Other Ingredients. Some other ingredients you might include are sake, rice vinegar, or dashi (try dashi powder) to make the recipe your own.
Serving Eel Sauce
Eel sauce is popularly used as a glaze for grilled eel, though it is so much more versatile. Use it as a glaze for anything grilled, like chicken, pork, or vegetables.
It's a great dipping sauce for sashimi or sushi rolls. I also use this sauce over fresh cooked noodles or for stir fries.
Storage
Eel sauce will last 2-3 months in the refrigerator in a sealed container. It is best to use it within 1 month for best quality.
I do not recommend freezing it.
That's it, my friends. I hope you enjoy this eel sauce recipe. Let me know if you make it. I'd love to hear how it turned out for you.
Cookbook Recommendation
If you enjoy Japanese cuisine, check out this cookbook, which helped me adapt this recipe.
- Japan: The Cookbook, by Nancy Singleton Hachisu
- Also, check out my cookbook - The Spicy Food Lovers' Cookbook, by Mike Hultquist
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Eel Sauce Recipe (Kabayaki Sauce)
Ingredients
- 1/2 cup soy sauce
- 1/2 cup mirin Japanese sweet wine
- 1/2 cup white sugar see notes
FOR THICKER EEL SAUCE
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Whisk the ingredients together in a small saucepan. Heat to medium heat, then simmer until thickened and reduced to 1 cup (or ¾ cup for thicker sauce).
FOR THICKER EEL SAUCE (optional)
- As the eel sauce is simmering and reducing, swirl together the cornstarch with water to form a slurry. Stir into the eel sauce and simmer, stirring, until the sauce thickens, 2-3 minutes. If it becomes too thick, add a bit of soy sauce or water to loosen it up.
Notes
Nutrition Information
John Looney says
5 stars
Mike Hultquist says
Very happy you enjoyed it, John!
Ken Lomax says
Made this yesterday. Very very nice. Used on two dishes. The first was diced pork and chilli. The second was an air-fried chicken dish with mashed potatoe. Suited both those dishes very well.
I think, though, I over-reduced the sauce as about an hour or so it set solid. Managed to clear this with a bit of boiling water.
Many thanks for the recipe.
Mike Hultquist says
Glad you enjoyed it, Ken. Great way to use it! I appreciate the comments.
William Maloney says
When you post the nutritional values of this recipe, is it the full amount or Tbsp. Trying to keep the carbs low. Thanks
Mike Hultquist says
William, the nutritional information is estimated per 1 tablespoon.
Ramya says
Cant wait to make this soon for me can i skip mirin as i don't use alcohol at home i never had japanese eel sauce before perfect for snacks love your recipes as always brightens up my day everyday after work
Mike Hultquist says
Enjoy, Ramya. It's very good.