Homemade Eel Sauce (Unagi Sauce)
This homemade eel sauce, also known as unagi sauce, is a versatile, sweet, and tangy 4 ingredient recipe that's ready in just 10 minutes. It's perfect for drizzling over your favorite seafood dishes.
Servings: 20
Ingredients
- ½ Cup mirin
- ½ Cup soy sauce low sodium
- 3 ½ Tablespoons granulated sugar
- 2 ½ Tablespoons rice wine vinegar
Instructions
- Combine all ingredients in a saucepan and cook over medium heat, stirring often, until it has reduced and is a thick syrup. This will take about 10 minutes.
- The sauce will thicken as it cools so don’t over cook. If the sauce is too thick, add a spoon of water at a time till it is the consistency of thick syrup.
- Serve over shrimp ceviche, sushi, sashimi or any seafood or grilled meats.
Notes
Choose the right soy sauce: When making eel sauce, opt for low-sodium and gluten-free soy sauce if possible. This allows you to control the saltiness of the sauce and makes it suitable for those with dietary restrictions.
Don't overcook: When reducing the sauce in the saucepan, be careful not to overcook it. The sauce will thicken as it cools, so if it becomes too thick, you can add a bit of water to achieve the desired consistency.
Stir often: While cooking the ingredients in the saucepan, make sure to stir often. This helps to evenly combine the flavors and prevents the sauce from sticking to the bottom of the pan.
Don't overcook: When reducing the sauce in the saucepan, be careful not to overcook it. The sauce will thicken as it cools, so if it becomes too thick, you can add a bit of water to achieve the desired consistency.
Stir often: While cooking the ingredients in the saucepan, make sure to stir often. This helps to evenly combine the flavors and prevents the sauce from sticking to the bottom of the pan.
Nutrition
Calories: 22kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 369mg | Potassium: 12mg | Fiber: 1g | Sugar: 4g | Calcium: 1mg | Iron: 1mg
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