Homemade Gluten Free Eel Sauce (Edit recipe)

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Eel sauce, also known as unagi sauce, is a sweet and savory condiment commonly used in Japanese cuisine. Perfect for drizzling over sushi, grilled fish, or even rice, this versatile sauce adds a delicious depth of flavor to any dish. Here's a simple recipe to make eel sauce at home.

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Original Recipe

PREP TIME

2 minutes

COOK TIME

10 minutes

INGREDIENTS

4

Serves: 10

Ingredients

1/2 cup Barrel Aged Tamari Soy Sauce - Jozo
1/2 cup Mirin, (sweet Japanese rice wine)
1/4 cup Granulated White Sugar
2 Tbsp Sake, (optional)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Combine Ingredients: In a small saucepan, combine the soy sauce, mirin, sugar, and sake (if using). Stir well to ensure the sugar dissolves.
Simmer the Sauce: Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally.
Reduce and Thicken: Once it starts boiling, reduce the heat to low and let the sauce simmer. Continue stirring occasionally until the sauce thickens to your desired consistency, usually about 10-15 minutes.
Cool and Store: Remove the sauce from the heat and let it cool to room temperature. The sauce will thicken further as it cools. Store it in an airtight container in the refrigerator for up to two weeks.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	59
Fat:	0 g
Carbohydrates:	11 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	912 mg
Fiber:	0 g
Sugars:	10 g
Sugar Alcohol:	0 g
Calculated per serving.