Eel Sauce Recipe {Unagi Sauce} - The Big Man's World ® (2024)

This eel sauce 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.

Love Asian sauce recipes? Try my katsu sauce, bulgogi sauce, peanut sauce, and tempura sauce.

If you’ve made my unagi or enjoyed unagi sushi before, you’ll know that the seriously addictive sauce drizzled over the top makes it extra delicious. Now, contrary to popular belief, there aren’t actually any eels in the sauce, nor does the sauce taste like eels!

What is eel sauce?

Also known as Unagi No Tare and Nitsume, eel sauce is a sweet, sticky, and thick condiment used in tons of Japanese recipes. It’s an essential ingredient in any dish involving Unagi (eel- hence the name) and is also popular in sushi, gyoza, and beef negimaki.

Here are some reasons why I LOVE this recipe:

• 3 Ingredients. And they aren’t hard-to-find ones either!
• Cheaper than store-bought. Pre-bottled eel sauce costs a fortune (thank you, import fees!)
• SO versatile. My family loves to use it as a dipping sauce or to jazz up some protein (it works as a really good marinade).

Ingredients needed

• Soy sauce. Use a good quality soy sauce brand as it makes all the difference. We like the traditional Kikkoman brand, which also comes with a gluten-free option.
• Sugar. White sugar is preferred, but brown will also work.
• Mirin. Japanese cooking alcohol that is on the sweeter side and works well in many Japanese sauces and marinades. If you don’t have mirin, dry sherry will work. If you’d like to have an alcohol-free option, try rice vinegar and add an extra teaspoon of sugar.

How to make eel sauce

I’ve includedstep-by-step photosbelow to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to therecipe cardat the bottom of this post.

Step 1- Heat ingredients: Start by adding all the ingredients into a small saucepan. Place it over medium heat and bring it to a simmer. Reduce the heat to low and let it simmer for a further 4-5 minutes, or until it has thickened up.

Step 2- Let it thicken: Now, remove the saucepan from the heat and let it reach room temperature. Stir it, then use it immediately or store it for later.

Arman’s recipe tips

• You must let the sauce simmer until it reduces significantly, or else it won’t be as sticky or thick.
• If you would prefer a thicker sauce, add 1-2 tablespoons of cornstarch. Be sure to whisk it well very into the mixture or else clumps will show up.
• Feel free to add spices or herbs like red pepper flakes, minced garlic, or ginger.

Storage instructions

To store: Leftovers can be stored in the refrigerator, covered, for up to one week. Be sure to stir it 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.

More umami-forward sauces to try

• Potsticker sauce
• Big mac sauce
• Hot honey sauce
• Spicy mayo
• Pomodoro sauce
• Sugo

Originally published August 2022, updated and republished April 2024