Made from a base mixture of soy sauce, sugar, and mirin, eel sauce is cooked until it achieves a rich, thick consistency with a glossy finish. Its balanced flavour combines the salty umami of soy sauce with the sweetness of sugar, creating a versatile topping that pairs well with a variety of ingredients. While traditionally used as a glaze for Unagi, eel sauce is also a popular drizzle on sushi rolls, such as dragon rolls, and can be used as a dipping sauce for other Japanese-inspired dishes.
We have two options for recipes, one with three ingredients and one with five. Both take less then 20 minutes with the vast majority of the time spent simmering.
3 Ingredient Recipe
Ingredients:
Steps:
- Combine all ingredients in a pot on a medium heat. Gently stir to combine as sugar melts.
- Bring combination to a boil on high heat and stir occasionally. When mixture bubbles reduce heat.
- Allow mixture to simmer for around ten minutes, again stirring occasionally. The longer left to simmer the thicker the end product will be.
- Turn off the heat and allow for product to thicken as it cools.
- Use straight away or place in fridge once cooled. Can be used for up to three weeks if kept in airtight container.
We use a 2:2:1 ratio for this sauce, which can be used to scale this recipe up easily.
5 Ingredient recipe
Ingredients:
Steps:
- Combine in a pan over low heat the sugar, mirin, sake, dashi, and soy sauce. Slowly raise the heat to medium while stirring until sugar is combined.
- Bring combination to a boil on high heat and stir occasionally. When mixture bubbles reduce heat.
- Allow mixture to simmer for around ten minutes, again stirring occasionally. The longer left to simmer the thicker the end product will be.
- Turn off the heat and allow for product to thicken as it cools.
- Use straight away or place in fridge once cooled. Can be used for up to three weeks if kept in airtight container.
