Homemade Eel Sauce - Unagi Sauce
Eel sauce is a bit of a misnomer considering there are no eels in it! Follow along to learn how to make eel sauce. This homemade unagi sauce aka. easy eel sauce recipe is versatile and perfect with seafood dishes.
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- 1/2 Cup mirin
- 1/2 Cup soy sauce low sodium and gluten free if desired
- 3 1/2 Tbsp. granulated sugar
- 2 1/2 Tbsp. Rice wine vinegar
Combine all ingredients in a saucepan and cook over medium heat, till it has reduced and is a thick syrup. This will take about 10 minutes. Stir often.
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.
Calories: 22kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 369mg | Potassium: 12mg | Fiber: 1g | Sugar: 4g | Calcium: 1mg | Iron: 1mg
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.