This sweet and savory sauce is a big part of Salmon Sushi Bake,Tuna Sushi Bake, Crab Sushi Bake Cupcakes, but it pairs beautifully with many Asian dishes too. I often drizzle a bit over Vietnamese-style yogurt (Sữa chua) for a fun sweet-salty twist or brush it on Yangzhou Fried Rice (Cơm Chiên Dương Châu) to boost its glossy finish.
You only need three things—soy sauce, a sweetener, and a thickener. It takes less than 10 minutes. The result is smooth, shiny, and full of umami flavor.
At home, I love mixing it into Vietnamese Braised Pork with Eggs (Thịt Kho) or Simple Vietnamese Ginger Braised Chicken (Gà kho gừng) for extra depth. You can even drizzle a little on Vietnamese Fried Rice Cake With Egg (Bánh bột chiên) for a rich glaze that stands out.
This guide will show you how to make your own eel sauce—simple, fast, and better than anything from a bottle. It’s a small touch that makes every dish shine, no matter what cuisine you love.
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Eel sauce, also called unagi sauce, is sweet, salty, and sticky. It’s a classic part of Japanese cooking and adds flavor to many dishes.
It’s made with soy sauce and mirin cooked until thick and shiny. The taste is rich and deep, perfect for grilled eel or sushi rolls. But don’t worry—there’s no eel in it. It’s a vegetarian sauce that gives food a big burst of flavor.
I’ve used it to glaze eel and to drizzle over sushi. It always turns out great. You can use it on eel rice bowls, unagi don, or even Japanese barbecue.
Whether you buy it or make it at home, it’s a sauce that fits many meals. It adds a smooth, tangy kick—just like a honey mustard twist—and makes every bite taste better.
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Eel sauce, also called unagi sauce, is sweet, salty, and sticky. It’s a classic part of Japanese cooking and adds flavor to many dishes.
It’s made with soy sauce and mirin cooked until thick and shiny. The taste is rich and deep, perfect for grilled eel or sushi rolls. But don’t worry—there’s no eel in it. It’s a vegetarian sauce that gives food a big burst of flavor.
I’ve used it to glaze eel and to drizzle over sushi. It always turns out great. You can use it on eel rice bowls, unagi don, or even Japanese barbecue.
Whether you buy it or make it at home, it’s a sauce that fits many meals. It adds a smooth, tangy kick—just like a honey mustard twist—and makes every bite taste better.
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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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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.
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.
You just need to follow my simple step-by-step process to recreate this savory sauce in your kitchen
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.
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.
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.
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.
💡 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.
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.
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 hand rolls, Sushi Bake Cupcakes, Tuna Sushi Bake For One, Spam Musubi Bake 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!
Eel Sauce is a sweet, rich, and sticky sauce often used on sushi, grilled fish, or rice bowls. It adds deep flavor with just a few drops. You can make it in minutes with soy sauce, sugar, and mirin. I love how it turns simple dishes into something special.
Servings 0.5
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
