Eel Sauce

    20 hours 5 mins

    Also called Nitsume, Unagi or Kabayaki. It is a sweet and salty sauce that goes great over grilled fish or chicken and is a common drizzle over sushi. Traditionally it is used on Japanese grilled eel and eel rolls. I also use this sauce over fresh cooked noodles for a quick snack. 1/2 cup of dashi may be added to create a richer, more authentic flavor. (Dashi is a fish stock that must be made at home)

    23 people made this

    Serves: 6 

    • 1/2 cup (125ml) Japanese soya sauce
    • 1/2 cup (110g) caster sugar
    • 1/2 cup (125ml) mirin (Japanese sweet wine)

    Prep:5min  ›  Cook:20hr  ›  Ready in:20hr5min 

    1. Heat soya sauce, sugar, and mirin into a small saucepan over medium heat. Cook and stir until liquid is reduced to about 3/4 cup (190ml).

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    Reviews in English (28)


    This was good. I like the eel sauce at my local sushi bar, it is thicker than this recipe, so I added 2 tablespoons of cornstarch to thicken it up a bit. It was perfect.  -  20 Apr 2010  (Review from Allrecipes US | Canada)


    I took some of the suggestions from other reviewers. I added 1/4 c. low sodium soy sauce, 1/4 c. reg. soy sauce, 1/2 c white sugar, 1/2 c. mirin, 1/4 tsp dashin, 1tsp corn starch. It turned out great!  -  24 May 2010  (Review from Allrecipes US | Canada)


    I add some red pepper flakes, 2 cloves of garlic and table spoon fresh ginger...used w/sushi....very nice  -  02 Jan 2010  (Review from Allrecipes US | Canada)