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Homemade Eel Sauce

A glossy, sweet-savory Japanese condiment made with soy sauce, mirin, sake, and sugar—ready in under 20 minutes and perfect for drizzling over sushi, rice bowls, or grilled proteins.
Print Recipe
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main
  • 1/2 cup soy sauce
  • 1/2 cup mirin
  • 1/4 cup sake
  • 1/4 cup granulated sugar

Method
 

  1. Measure all ingredients and set a small (1- to 2-quart) saucepan over the stove.
  2. Pour the soy sauce, mirin, and sake into the saucepan; the liquids should cover the bottom by about 1/2 inch.
  3. Add the granulated sugar to the pan and give the mixture a quick stir so the sugar is moistened.
  4. Place the pan over medium heat and whisk continuously for 2–3 minutes until the sugar is fully dissolved and the mixture is uniform in color.
  5. Increase heat slightly to bring the sauce to a gentle boil; small bubbles should cover the surface after about 1 minute.
  6. Reduce heat to medium-low and simmer the sauce for 10–12 minutes, stirring every minute to prevent scorching.
  7. Check thickness: the sauce should coat the back of a spoon and drip slowly. Remember it will thicken more as it cools.
  8. Remove the pan from heat and let the sauce stand for 1 minute, then stir once more to release steam.
  9. Cool for 10 minutes, transfer to a clean glass jar or airtight container, and let it reach room temperature before sealing and refrigerating.

Notes

Sauce thickens noticeably after cooling; if it becomes too thick, whisk in 1 tbsp water. Store refrigerated for up to 3 weeks or freeze in ice-cube trays for 3 months.