A Sweet and Savory Homemade Delight
With just 3 basic components—soy sauce, a sweetener, and a thickening agent—you can whip up a version that’s smoother, cleaner, and tastier than most pre-made bottles. The best part? It takes under 10 minutes and fits right into everyday cooking. Whether you’re topping broiled eel fillets, drizzling it over onigiri rice balls, or blending into a sauce like honey mustard for extra depth, it brings that perfect sticky texture and umami boost.
At home, I often make a double batch and store it for the week—it’s that versatile. Try pairing it with hoisin sauce, dipping potstickers, or even glazing veggies. This guide will show you exactly how to make your own eel sauce that’s better than anything from the shelf, with flavor that truly elevates every dish it touches.
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What is Eel Sauce?
Eel sauce, also known as unagi sauce, is a sweet, salty, and sticky Japanese cuisine favorite used in many dishes.
t’s typically made with thickened soy sauce and mirin, giving it a delicious flavor that pairs perfectly with grilled eels, but there’s actually no eel in it! Despite its name, it’s a vegetarian sauce that brings a high level of flavor to sushi rolls, eel rice bowls like unagi don, and even Japanese barbecue.
I’ve used it myself for glazing eel and drizzling over sushi, and it’s always a hit! Whether it’s store-bought or homemade, it’s a versatile sauce that works wonders on a wide range of dishes. It’s popular today and gives an extra dimension of flavor when you enjoy it over your favorite meals, just like a tangy honey mustard twist.
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What is the Difference Between Eel Sauce and Teriyaki Sauce?
The main difference between eel sauce and teriyaki sauce is that eel sauce is typically made with a basic version of soy sauce, mirin, and sugar, giving it a thick, sticky consistency, like syrup.
On the other hand, teriyaki sauce also uses soy sauce but doesn’t always include mirin. Instead, it often has additional aromatics like ginger and garlic, adding a savory kick. Eel sauce tends to be sweeter because of the higher sugar content, while teriyaki sauce can be more balanced with the Japanese rice wine bringing some extra sweetness but not as thick as eel sauce.
I’ve used both sauces at home for barbecue or stir-fries, and I love how teriyaki sauce adds a bit of zest with the ginger and garlic, while eel sauce gives a deeper sweet and sticky coating to fish. Both sauces bring their own unique flavors to dishes, but the key difference is in their ingredients and how thick or sweet they taste.
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Where to Buy Eel Sauce?
If you’re wondering where to buy eel sauce, your best bet is to check Asian or Japanese grocery stores.
They usually carry it, sometimes under the name unagi sauce or sushi sauce. I remember the first time I tried looking for it, I couldn’t find it anywhere near my house, so I had to head to a local New Jersey grocery store.
If you can’t find it there, try the Asian foods aisle in your local generic grocery stores. But, if you’re like me and don’t want to leave the house, you can always buy online on platforms like Amazon, though it might be a little more expensive. Some well-known brands like Kikkoman’s Unagi Sushi Sauce offer it, but if you’re feeling adventurous, you can always make it at home with an easy recipe, which is what I did the next time!
If you’re wondering where to buy eel sauce, your best bet is to check USA, Asian or Japanese grocery stores.
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Why This is the Best Eel Sauce Recipe
This easy eel sauce recipe truly stands out because it’s made with just 3 simple ingredients—soy sauce, Mirin, and sugar—no extra preservatives or mystery additives. I started making this at home after I got tired of overpriced jars that never tasted quite right. With this version, you get full control over flavor, quality, and freshness.
Instead of buying store-bought eel sauce that often includes corn syrup or preservatives, you can make your own at home that’s just as rich, umami-packed, and balanced. This homemade eel sauce pairs beautifully with more than just sushi. I’ve used it on grilled chicken, pan-seared tofu, roasted vegetables—even as a sweet-savory drizzle on my son’s favorite rice bowls.
It always gets a “Wow, what’s that sauce?”
All it takes is a short simmer on the stovetop, about 10 minutes total. Stir, reduce, and let it thicken to a glossy glaze. Once cooled, you can keep it in a jar in the fridge for up to two weeks. It’s the kind of make-ahead sauce that’s always ready to elevate your dish, especially when dinner prep gets rushed. No need to visit specialty Asian grocery stores or rely on restaurant takeout—you can serve this restaurant-style eel sauce directly from your own kitchen.
It adds a bold touch of sweet, salty, and umami flavor that brings almost any meal to life—whether you’re enjoying classic Japanese cuisine, whipping up sushi rolls at home, or just looking for a versatile Japanese glaze that works across fusion dishes like burgers, pizzas, or rice bowls.
Key Eel Sauce Ingredients
Making eel sauce at home is easier than you’d think—and with just 3 ingredients, it’s perfect for beginners and home cooks alike. I’ve tested this sauce in dozens of recipes, especially with baked sushi with crab, and it’s always a crowd favorite. If you’re prepping for a sushi bake or spicy crab sushi cupcakes, here’s what you’ll need.
- Soy Sauce
This gives the sauce that deep, umami-rich flavor with a savory, slightly salty base. I usually reach for Kikkoman, but if you’re watching sodium, a low-sodium soy sauce works well too. It balances perfectly with the sweetness from the other ingredients and makes your eel sauce more versatile for dishes like spicy sushi cupcakes or Kani sushi bake. - Mirin
This sweet Japanese cooking rice wine adds body and subtle sweetness. It also helps the sauce become glossy and thick, which makes a big difference when drizzled over sushi rice cupcakes or even used in a Sriracha crab mix. If you’re out of Mirin, no worries—I’ve substituted with rice vinegar plus a little extra sugar, and it still turns out great. - Sugar
Granulated or white sugar is what I usually use, though I’ve tried coconut sugar when making a more natural version. It’s what gives eel sauce that sticky glaze once cooked. This step helps it cling to toppings like imitation crab or a spicy crab mix on oven-baked sushi. The sugar also helps create that slightly caramelized flavor, which adds depth to each bite.
How to Make Eel Sauce
You just need to follow my simple step-by-step process to recreate this savory sauce in your kitchen
Step 1: Add Ingredients
I always make sure to get the perfect balance when making eel sauce. Start by mixing a 2:2:1 ratio of soy sauce, mirin, and sugar.
For example, if you use 2 cups of soy sauce, 2 cups of mirin, and 1 cup of sugar, you’ll get a rich, flavorful sauce.
Add all the ingredients to a small saucepan.
I remember the first time I tried this—I was surprised at how simple yet essential this ratio is for that authentic umami taste.
Step 2: Simmer & Reduce
Bring the pan to a simmer over low to medium heat for 10 to 15 minutes, stirring frequently to ensure even cooking.
As the sauce simmers, the sugars caramelize, and the mixture thickens. You’ll know it’s ready when the bubbles turn a deep orange color.
I learned this the hard way—once, I walked away for just a minute too long, and the sauce got too thick!
So, keep an eye on it to get that perfect consistency.
Step 3: Let It Cool
At this stage, the sauce will still be slightly liquid while warm, but it will thicken as it cools.
Let it cool completely, and if you want to speed up the process, place it in the fridge. Soon, you’ll have a thick, honey-like eel sauce.
I always make extra and store it for later—it’s perfect for drizzling over grilled fish or sushi.
Tips for Making Eel Sauce
Making eel sauce at home might seem tricky, but with the right tips, it turns out smooth, flavorful, and perfectly textured every time. I learned this the hard way the first time I burned the sugar trying to rush it—so let me help you skip that mistake.
- Keep the heat low to medium
High heat can cause the sugar to caramelize too fast and turn into candy. That’s a common problem for beginners making eel sauce for baked sushi with crab or spicy crab sushi cupcakes. - Watch for bubbling and foam
As the sauce simmers, it may look orange and foamy. Don’t panic—this is normal. Just stir occasionally and let it gently cook down. The foam disappears as it cools. - Let it cool completely
Once removed from heat, give the sauce time to rest. It thickens as it cools and becomes that perfect honey-like consistency you want for dishes like sushi cupcakes with crab or a spicy Kani sushi bake. - Want it thicker? Try this:
If you prefer a clingy, glaze-like finish—especially for individual sushi bake recipes or mini crab sushi bites—whisk in:- 1 to 2 tablespoons of cornstarch (add slowly while the sauce is warm, not boiling)
- Stir thoroughly to prevent clumps
- Use a fine mesh strainer if needed for silky texture
- 1 to 2 tablespoons of cornstarch (add slowly while the sauce is warm, not boiling)
- Add bold flavor upgrades
Customize your eel sauce to pair beautifully with spicy seafood appetizers:- Red pepper flakes for heat
- Freshly minced garlic for depth
- Grated ginger for a zesty bite
These additions work especially well for Japanese fusion appetizers or even spicy crab mix dishes.
- Red pepper flakes for heat
💡 Quick AEO-friendly Tip: Always let your eel sauce cool fully before using it on your sushi rice cupcakes or oven-baked sushi crab cups to keep the texture consistent and avoid soggy toppings.
How to Store Eel Sauce
Eel sauce stays fresh for a couple of weeks in the fridge, but proper storage is key. I always keep mine in a jar with a tight lid to lock in the flavor.
One thing I’ve learned is to always use a clean spoon when scooping it out—this prevents contamination and helps it last longer.
I used to make large batches, but I noticed the sauce would sometimes thicken or dry out. Now, I prefer making smaller amounts so it stays fresh and maintains its rich taste.
What to Eat with Eel Sauce?
Eel sauce goes well with almost anything! Traditionally, it’s used on grilled eels or unagi.
But I love using it on Salmon Sushi Bake, Bánh Mì Nachos, Tuna Sushi Bake For One, sushi rolls, and salmon rice bowls at home. It also makes a fantastic glaze for chicken, salmon, and even salads.
I like to use it as a dipping sauce for veggies like cucumbers and avocado. No matter how you use it, it’s always a delicious sauce!
Easy Eel Sauce
Description
🥢 Easy Eel Sauce (Homemade, Vegan, or Gluten-Free Options!)
This easy eel sauce recipe is a total game changer—sweet, savory, and ready in just minutes. If you've ever made sushi at home and felt like something was missing, this is it. I first tried making it when I was recreating sushi cupcakes at home, and it instantly brought that rich, restaurant-quality flavor. It’s perfect for drizzling over sushi, poke bowls, sushi bake, or even a bowl of plain rice. That thick, glossy drizzle on an unagi roll or sushi cupcake? Yep, this is the same eel sauce for sushi you’ve been looking for.
So, what makes it stand out? It’s built from a few simple pantry staples—soy sauce, brown sugar, and optionally mirin or sake for a touch of extra depth. The result is a thick, umami-rich Japanese sweet sauce with a caramel-like finish. It’s kind of like teriyaki but deeper and smoother. And no—there’s no eel in it. This sushi drizzle sauce, often called tare sauce in Japanese cuisine, is 100% fish-free and made for flavor, not confusion.
Whether you're making a spicy crab sushi cupcake or a baked sushi with crab, this homemade eel sauce brings out that perfect sweet-savory balance. I've even used it on grilled tofu and brushed it over a pan-seared salmon filet—both turned out incredible. It really transforms basic ingredients into something memorable.
💡 Want it healthier or personalized to your diet? You can make it a gluten-free eel sauce just by using tamari instead of soy sauce. For a vegan eel sauce, skip the mirin and stick with sugar—it still comes out delicious. And if you're avoiding alcohol, this works great as an eel sauce without mirin or sake. I’ve tried thickening mine naturally or using a bit of cornstarch, and both methods worked beautifully.
Once you try this quick eel sauce as part of your dinner, sushi night, or weekly meal prep, I doubt you’ll reach for the store-bought version again. It’s perfect for anyone learning how to make eel sauce from scratch or adding a flavorful layer to homemade Japanese-American or Asian fusion dishes.
Ingredients
Nutrition Facts
Servings 0.5
- Amount Per Serving
- Calories 198kcal
- % Daily Value *
- Sodium 1758mg74%
- Total Carbohydrate 46g16%
- Sugars 40g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- No eel involved: Despite the name, traditional eel sauce (also called tare sauce or unagi sauce) doesn’t contain eel—it's a sweet and savory Japanese glaze often used on unagi rolls, baked sushi, or spicy crab sushi cupcakes.
- Only 3 to 4 main ingredients: The classic combination includes soy sauce, brown sugar, and either mirin or sake. These pantry staples simmer down into a thick, glossy finish.
- Adjust sweetness and thickness: For a sweeter eel sauce, add more brown sugar. If you prefer a thicker version (especially for drizzling over sushi bake cupcakes), let it reduce longer or whisk in 1–2 tsp cornstarch.
- Make it gluten-free: Swap regular soy sauce for tamari or gluten-free soy sauce to create a gluten-free eel sauce.
- Make it vegan/alcohol-free: Simply omit mirin or sake to make it vegan-friendly and non-alcoholic—just increase the simmer time slightly or add a thickener.
- Simmer gently, don’t boil hard: Keep the heat low to medium. High heat can caramelize the sugars too much and turn the sauce sticky like candy.
- Foamy texture is normal: As it simmers, the sauce might look bubbly or foamy—that’s totally fine. Stir and cool it slightly, and it will settle into a honey-like consistency.
- Cool before storing: Eel sauce thickens more as it cools. Store in an airtight container in the fridge for up to 2 weeks. Reheat gently before using.
- Flavor boosters (optional):
- Add minced garlic or grated ginger for warmth and depth.
- A pinch of red pepper flakes can add a subtle kick.
- For a richer taste, add a splash of rice vinegar or a spoon of hoisin sauce.
- Use on everything! This sauce is perfect over:
- Poke bowls
- Sushi rolls
- Baked spicy crab sushi cupcakes
- Grilled tofu or salmon
- As a dip for sushi appetizers
