Eel Sauce (Unagi) + Sweet & Savory in One Pot

The easiest 3-ingredient Japanese sauce that’s better than takeout and perfect for drizzling, dipping, and glazing!

Sweet, sticky, and full of umami depth, eel sauce (also known as unagi no tare) is the secret weapon behind your favorite sushi rolls and grilled eel dishes. This glossy Japanese condiment, made with just soy sauce, sugar, and mirin, comes together in one pot with no need for cornstarch—just slow simmering. Whether you're making unagi don, drizzling over grilled veggies, or using it as a dipping sauce, this 3-ingredient eel sauce adds a gourmet touch in minutes.

Despite its name, eel sauce contains no actual eel—it’s simply named for its traditional pairing with grilled eel (unagi kabayaki). In Japanese cuisine, this sauce has a deep-rooted presence in both home-style and restaurant cooking. It’s thicker and bolder than teriyaki sauce, thanks to the higher ratio of sugar and longer reduction time. While both sauces use soy sauce and mirin as a base, eel sauce skips the ginger and garlic and gets its luscious consistency naturally—no starches required. For extra umami, a pinch of hondashi powder or MSG can be added, but it’s just as flavorful without. Once cooled, this sauce thickens in the fridge and keeps well for weeks. Choose quality soy sauce and authentic mirin (not mirin-style seasoning) for best results. A quick simmer and you’ll have a restaurant-style glaze that makes everything taste better.

Key Ingredients & Their Roles

• Soy Sauce → Adds deep umami, saltiness, and the foundational savory flavor that balances the sweetness.
• White Sugar → Provides the sweetness and sticky texture. As it cooks down, it caramelizes slightly and helps the sauce thicken naturally.
• Mirin → A Japanese sweet rice wine that adds mild sweetness, aroma, and depth without overpowering the sauce.
• Optional Hondashi or MSG → A pinch enhances the umami for an even more intense flavor. Totally optional but effective.

Eel Sauce (Unagi) Recipe Details

📝 Ingredients (Metric & Imperial)

½ cup (120 ml) soy sauce
½ cup (100 g) white sugar
½ cup (120 ml) mirin
Optional: A pinch of hondashi powder or MSG

👨‍🍳 Instructions

Combine Ingredients:
• In a small saucepan, add soy sauce, white sugar, and mirin.
• Optionally, add a small pinch of hondashi or MSG for enhanced flavor.
Simmer Slowly:
• Set the stove to very low heat (around 90–100°C / 195–212°F).
• Stir occasionally to dissolve the sugar completely.
Reduce & Thicken:
• Let it simmer gently for about 20 minutes, uncovered.
• The sauce will look slightly runny when hot, but it will thicken once cooled.
Cool & Store:
• Turn off the heat and let the sauce cool completely.
• Transfer to a clean, airtight jar or container.
• Store in the refrigerator for up to 3 weeks.

Tips & Ingredient Substitutions

✔ Vegan-Friendly: Naturally vegan—no animal products involved.
✔ Gluten-Free Tip: Use gluten-free soy sauce or tamari.
✔ Flavor Booster: Add a drop of sesame oil or splash of sake for variation.
✔ Don’t Over-Boil: High heat can make it bitter—keep the heat low.
✔ Storage: Keeps in the fridge for up to 3 weeks. Stir before using if it thickens too much.

Frequently Asked Questions (FAQ Section)

Q: Does eel sauce contain eel?
A: No! It’s named for being traditionally served with grilled eel but contains no actual eel.

Q: What’s the difference between eel sauce and teriyaki sauce?
A: Eel sauce is thicker, sweeter, and richer, made without garlic or ginger. Teriyaki sauce often includes those extras and doesn’t simmer down as much.

Q: Can I make this ahead of time?
A: Yes—eel sauce actually improves after resting. Store it in the fridge and it will thicken beautifully.

Q: What if I don’t have mirin?
A: You can substitute with a mix of sake and sugar (3:1 ratio), or use mirin-style seasoning in a pinch.

Q: Can I freeze eel sauce?
A: It’s not necessary—it lasts for weeks in the fridge. But yes, you can freeze it in small portions if needed.

Wrap-Up

This 3-ingredient eel sauce is proof that simple can be sensational. It transforms plain rice, grilled meats, and sushi into something restaurant-worthy. If you haven’t made your own sauces before, start with this one—it’s foolproof and totally customizable.
👇 Have you tried eel sauce before? What’s your favorite way to use it? Let me know in the comments below!

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