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Eel Sauce (Unagi Sauce)

A glossy, sweet-savory Japanese condiment made with soy sauce, mirin, and sugar that adds restaurant-quality flavor to sushi, grilled proteins, and vegetables in just 10 minutes.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 cup
Course: Condiment
Cuisine: Japanese
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Sauce
  • 1/2 cup soy sauce
  • 1/4 cup mirin sweet rice wine
  • 2 tablespoons sugar
  • 1 tablespoon water
  • 1/2 teaspoon cornstarch optional, for extra thickness

Equipment

  • Small saucepan
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula
  • Glass jar
  • Fine mesh strainer

Method
 

  1. Combine soy sauce, mirin, sugar, and water in a small saucepan; stir until the sugar begins to dissolve, about 30 seconds.
  2. Set the saucepan over medium-high heat and bring the mixture to a gentle boil, 1–2 minutes.
  3. Reduce heat to medium and simmer, stirring occasionally, until slightly thickened and darkened, 3–5 minutes.
  4. Test consistency by coating the back of a spoon; if too thin, continue simmering for 1 additional minute.
  5. For extra thickness, whisk cornstarch with 1 teaspoon water, then stir the slurry into the sauce for 30 seconds while it simmers.
  6. Remove from heat and let the sauce cool for 2–3 minutes; it will thicken further as it cools.
  7. Strain through a fine-mesh strainer for an ultra-smooth texture, if desired.
  8. Transfer the cooled sauce to a clean glass jar, let it reach room temperature, then refrigerate for up to 3 weeks.

Notes

The sauce thickens as it cools and even more after refrigeration. If it becomes too thick, warm gently and thin with a teaspoon of water until pourable.