Name: Eel Sauce for Sushi Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 1/2 cup Soy Sauce (use Gluten Free soy sauce if needed); 1/2 cup Granulated Sugar; 1/2 cup Mirin (Japanese sweet rice wine)

Jump to Recipe

Introduction

Eel sauce is a sweet and savory condiment commonly drizzled over sushi to enhance its flavor. This simple homemade version is quick to prepare and adds the perfect finishing touch to your favorite rolls.

A white square plate holds six sushi rolls arranged in a small cluster; each roll has an outer layer of white rice with visible sesame seeds sprinkled inside, a middle layer of dark green seaweed, then a colorful inside mix of bright green avocado slices, white crab meat, and reddish-brown spicy shredded filling. Behind the plate is a tall squeeze bottle filled halfway with dark brown sauce. The setting is on a white marbled surface with a dark background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup Soy Sauce (Gluten Free if needed)
1/2 cup Granulated Sugar
1/2 cup Mirin (Japanese sweet wine)

Instructions

Step 1: Combine soy sauce, sugar, and mirin in a small saucepan and whisk well to blend evenly.
Step 2: Bring the mixture to a boil over medium-high heat, then reduce heat and simmer gently until the sauce reduces to about 3/4 cup. Avoid a hard boil to prevent caramelizing the sauce.
Step 3: Remove the saucepan from heat and allow the sauce to cool to room temperature.
Step 4: Transfer the cooled sauce to the refrigerator and chill until ready to use.
Step 5: When serving, spoon the sauce into a pastry bag or sauce bottle, cut the tip if needed, and drizzle over prepared sushi as desired.

Tips & Variations

For a slightly thicker sauce, simmer a little longer but watch carefully to avoid burning.
Use gluten-free soy sauce to keep this recipe suitable for gluten-sensitive diners.
Add a small piece of kombu (dried kelp) during simmering for extra umami flavor, then remove before cooling.

Storage

Store eel sauce in an airtight container or sauce bottle in the refrigerator for up to 2 weeks. Reheat slightly if you prefer a warm drizzle, but it’s delicious cold as well.

How to Serve

A white square plate holds six sushi rolls arranged closely together, each roll showing a white rice outer layer with specks of grain, enclosing a dark seaweed layer inside. The rolls are filled with a mix of green avocado, light pink crab stick, and a deep reddish-brown cooked filling that looks saucy and textured. Behind the rolls, a white bottle with a black bottom section and some sauce residue on its top half leans against the plate. The background is a white marbled surface but appears black in the photo. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make eel sauce without mirin?

Mirin adds sweetness and depth, but you can substitute with a mixture of sake and sugar, or a bit of honey for a different flavor profile.

Is eel sauce the same as teriyaki sauce?

While both are sweet-savory sauces, eel sauce is typically thicker and sweeter with a distinct mirin flavor, specifically used to complement sushi and grilled eel dishes.