Eel Sauce (Unagi or Kabayaki Sauce) – Easy 3-Step Recipe

Sweet Sushi Sauce Recipe | No Eel Needed

If you’re craving sushi at home, this rich and sweet eel sauce,also known as unagi sauce, kabayaki sauce, or nitsume, is the perfect finishing touch. Despite the name, eel sauce doesn’t contain eel. It’s a blend of simple ingredients you likely already have, and it only takes 15 minutes to make.

Ingredients

• ½ cup soy sauce
• ½ cup white sugar
• ½ cup mirin (Japanese sweet rice wine)
• (Optional) ½ cup dashi stock – for added umami and traditional flavor

Directions (Just 3 Easy Steps)

Step 1: Gather all ingredients

Measure your soy sauce, white sugar, and mirin. Have dashi ready if you’re making a richer version of nitsume sauce or unagi no tare

Step 2: Heat and stir

Add all ingredients to a small saucepan. Stir well and place over medium heat. Let the sugar dissolve and bring the mixture to a gentle simmer.

Step 3: Simmer and reduce

Let the sauce cook down until it reduces to about ¾ cup. It should be slightly thick and glossy, perfect for drizzling over sushi rolls, grilled unagi, or even noodles. Remove from heat and let it cool before serving.

Frequently Asked Questions (FAQs)

1. Does eel sauce contain eel?

No, despite the name, eel sauce is made without eel. It’s traditionally used on grilled eel, which is why it got the name. The basic recipe includes soy sauce, sugar, and mirin only.

2.What can I use as a substitute for eel sauce?

If you don’t have all the ingredients, you can substitute with teriyaki sauce, hoisin sauce mixed with honey, or a combo of soy sauce + sugar + rice vinegar. These make good alternatives for sushi sweet sauce or unagi sause.

3.What is the difference between unagi sauce and kabayaki sauce?

There’s no major difference, unagi sauce, kabayaki sauce, and nitsume sauce are often used interchangeably. All refer to a sweet, thick soy-based sauce used in Japanese cooking, especially with eel dishes.