Eel Sauce

My eel sauce recipe is sweet, salty, sticky, and needs just 3 ingredients! Also known as unagi sauce, it's a must-have addition to unagi or any dish that begs for a delicious condiment. Watch the video below to see how I make it in my kitchen!

Course Appetizer

Cuisine Japanese

Prep Time 1

Cook Time 2

Total Time 3

Servings servings

Calories 49kcal

Author Arman Liew

Ingredients

1/2 cup soy sauce
1/2 cup sugar
1/2 cup mirin

Instructions

Add all the ingredients into a small saucepan and place it over medium heat. Once it boils, reduce the heat to low and let everything simmer for 5 minutes, or until the sauce has thickened.
Remove the saucepan off the heat and let it cool to room temperature. Once cool, transfer it into a shallow container or sterilized jar until ready to use.

Video

Notes

TO STORE: Leftovers can be stored in the refrigerator, covered, for up to one week. Be sure to give it a good stir before using it, as there may be a little separation.

TO FREEZE: Place the sauce in a glass jar and store it in the freezer for up to two months.

Nutrition