How to Make Authentic Eel Sauce (Unagi Sauce) at Home

Eel sauce, or unagi sauce as it’s known in Japan, is a thick, sweet, and savory condiment that elevates the flavor of grilled foods, particularly freshwater eel (unagi). It’s an essential ingredient in Japanese cuisine, often drizzled over grilled eel dishes like unadon and unajuu, but its versatility extends far beyond just eel. Have you ever tried it on chicken, tofu, or even vegetables? The umami-rich flavor adds a touch of magic to any dish it graces.

Ready to embark on a culinary adventure and recreate the magic of unagi sauce in your own kitchen? Follow along as we guide you through the simple steps of making this delicious sauce from scratch. It’s easier than you might think!

Ingredients You’ll Need

Making eel sauce from scratch is easier than you might think. Here’s what you’ll need:

Main Ingredients:

• 1/2 cup mirin (sweet rice wine)
• 1/2 cup sake (Japanese rice wine)
• 1/4 cup soy sauce (use a low-sodium variety for a less salty sauce)
• 1/4 cup granulated sugar

Optional Additions for Extra Depth:

• 1 tablespoon dashi granules (for a richer umami flavor)
• 1 small piece of kombu (dried kelp, about 2 inches)

Tools to Gather

• Small saucepan
• Whisk
• Measuring cups and spoons
• Airtight container for storage

Step-by-Step Guide to Making Eel Sauce

1. Combine Ingredients: In your saucepan, whisk together the mirin, sake, soy sauce, and sugar until the sugar dissolves.

2. Simmer and Reduce: Place the saucepan over medium heat. If you’re using dashi granules or kombu, add them now. Bring the mixture to a gentle simmer, then reduce the heat to low and cook for about 15-20 minutes, stirring occasionally. The sauce will thicken as it cooks.

3. Test the Consistency: To check if the sauce is ready, dip a spoon into it. The sauce should coat the back of the spoon and slowly drip off. It will continue to thicken as it cools.

4. Cool and Store: Remove the saucepan from the heat and allow the sauce to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 2 weeks.

Tips and Tricks from the Chef’s Table

• Mirin Magic: Mirin is a key ingredient in unagi sauce, lending its signature sweetness and glossy sheen. Look for “hon mirin” (true mirin) for the most authentic flavor.
• Dashi Dilemma? If you can’t find dashi granules, you can skip it or try substituting with a teaspoon of mushroom powder for a similar umami boost.
• Sweetness Adjustment: The amount of sugar can be adjusted to your liking. Start with the recipe’s recommendation and taste-test before adding more.
• Kombu Power: While optional, kombu adds a subtle savory depth to the sauce. Just remember to remove it before the sauce finishes cooking.

Serving Suggestions and Flavor Pairings

Here are a few ways to enjoy your homemade eel sauce:

• Classic Unagi: Drizzle generously over grilled freshwater eel served over steamed rice.
• Beyond Eel: Use it as a glaze for grilled chicken, fish, tofu, or vegetables.
• Noodle Nirvana: Add a splash to your ramen, stir-fries, or noodle soups for an extra layer of flavor.
• Dipping Delight: Serve as a dipping sauce for dumplings, spring rolls, or even sushi.

Storing Your Unagi Sauce

Properly stored, your homemade unagi sauce will last for up to 2 weeks in the refrigerator:

• Airtight is Key: Use a clean, airtight container to prevent the sauce from absorbing other flavors in the fridge.
• Label It Up: Label the container with the date to keep track of its freshness.