Make Your Own Eel Sauce for Sushi in Just 5 Easy Steps!

Making your own sushi at home is no longer exclusive for experienced Japanese chefs! Tired of waiting for a takeout order delivery, or shelling out the extra money for restaurant sushi? You don’t have to – crafting your own or ordering a sushi kit can be a fun, relaxing and rewarding experience. But why settle for boring, pre-packaged sauces? The real experience can start with making your own eel sauce, the sweet, savory and umami condiment essential to the sushi-eating experience. We’re here to show you how to make your own eel sauce in just 5 easy steps, without the need of professional equipment or high grade ingredients! Get ready to turn your next sushi affair into a flavor experience that’ll satisfy even the most discerning sushi connoisseur. So put those chopsticks down, because it’s show time!

Quick Recap of Key Points

How do I make my own eel sauce for sushi?

Answer: To make your own eel sauce for sushi, you will need soy sauce, mirin (rice wine), sake, sugar and a cooked eel fillet. Start by combining the soy sauce and mirin in a small pan. Then add the sake and sugar. Simmer everything together until the sugar is dissolved. Add the eel fillet and simmer for an additional 15 minutes. Once it’s done, strain out the solids and discard them. The remaining liquid is your homemade eel sauce. Enjoy!

What is Eel Sauce?

Eel sauce, otherwise known as unagi no tare in Japanese, is a popular condiment used to accompany rice-based dishes such as sushi, sashimi, and nigiri. It is characterized by its sweet and salty flavor, which is created by blending several sauces with a base of mirin, or sweet rice wine. Most often, the additional sauces that make up eel sauce are soy sauce, sugar, sake or vinegar.

The main controversy surrounding eel sauce is whether or not it contains actual eel in it. Although the sauce does take its name from the fish, eels are usually not part of the ingredient list for most store-bought brands of the condiment. Instead, manufacturers tend to use various combinations of sweetness and saltiness to approximate the traditional taste associated with eel.

Due to its prevalence as a sushi topping, as well as its affordability and convenience from stores, many people feel that making your own eel sauce isn’t necessary. However, not only can homemade eel sauce prove cheaper in the long run but it can also be taken to a higher level of customizability with extra flavorings and ingredients. With this thought in mind, let’s move on to the next section and explore what ingredients you need in order to make homemade eel sauce.

What Ingredients You Need for Homemade Eel Sauce

In order to make your own eel sauce for sushi, there are a few basic ingredients that you will need. These ingredients include soy sauce, mirin (a sweet rice condiment), and water. Soy sauce will provide the salty flavor while mirin adds sweetness. Additionally, some recipes may require sake or sugar depending on taste.

While some people like to add extra flavor with garlic powder, onions or ginger, using these flavors may change the traditional experience of the typical Japanese eel sauce. On one hand, some feel it is better to stick with the traditional tastes while others believe adding more flavors can enhance the overall dish.

No matter what ingredients you decide to use for your homemade eel sauce, just make sure all ingredients are blended well before beginning the preparation process. After selecting and gathering your desired ingredients, its time to begin making this tasty accompaniment to your sushi. In the next section, we will discuss how to prepare homemade eel sauce.

How to Prepare Homemade Eel Sauce

Preparing homemade eel sauce is an easy process that will reward you with a fresh, flavorful condiment to drizzle over your favorite sushi rolls. To begin making this delicious addition to any sushi dish, you’ll need the following ingredients: soy sauce, sugar, mirin cooking wine, sake, and sushi eel sauce.

When it comes to deciding how much of each the ingredient to use, opinions can vary. Some might argue for more sugar for richer sweetness, while others might prefer a greater quantity of mirin for added depth and complexity. Each individual can decide which ratios bring out the flavor they’re looking for in their custom-made eel sauce.

Once you’ve settled on the specific amounts for each ingredient, it’s time to stir combine everything in a small saucepan over low heat. Doing so gradually brings all the flavors together and leads to the next step in creating your own eel sauce.

Stir Combine Ingredients in Saucepan

When making eel sauce for sushi, the next step is to stir combine ingredients in a saucepan. This is a very important process as it is what gives the eel sauce its distinctive flavor. It is critical to use good quality ingredients when creating the sauce and to be sure not to over-mix, so that the individual flavors don’t become muddled.

Ideally, a thick bottom stainless steel pan is used for this step in order to ensure evenly distributed heat. Then, combine all of the ingredients together in the saucepan, including: 1/2 cup soy sauce, 1/4 cup sake, 3 tablespoons white sugar, 1/4 cup mirin (wine), and about 2 tablespoons of minced ginger. Stir on low heat for about 5 minutes until all ingredients are blended together and heated through.

At this point, many chefs debate whether or not simmering before blending is necessary. Some argue that simmering will bring out more flavor while others suggest that it would give it an overcooked taste and should not be done at all. Ultimately though, simmered or not, stirring and combining these ingredients correctly is vital for getting an optimal result from your eel sauce recipe.

Now that the base has been created, we can move on to the next step of actually simmering and blending to create the perfect finishing touch for your sushi dish.

●The traditional eel sauce used in sushi dishes includes soy sauce, sugar, sake and mirin.
●A popular variation of eel sauce uses a mixture of soy sauce, brown sugar, rice vinegar, ginger and garlic.
●According to the Japanese cuisine expert Naomichi Yasuda, eel sauce can be made with equal amounts of soy sauce, sweet sake like mirin, and sugar.

Crucial Points

Creating eel sauce requires a careful and precise process. Good quality ingredients should be used, as over-mixing can muddle the individual flavors. A thick bottom stainless steel pan should be used for evenly distributed heat, and all ingredients (1/2 cup soy sauce, 1/4 cup sake, 3 tablespoons white sugar, 1/4 cup mirin, 2 tablespoons minced ginger) need to be stirred together for 5 minutes until blended through. It is a debated topic whether or not to simmer before blending the ingredients but ultimately it is critical that these components are correctly combined to ensure optimal results. Once this step is complete, simmered and blended eel sauce will be the perfect finishing touch.

Simmer and Blend to Create

Simmering and blending are two important steps in the process of creating a homemade eel sauce for sushi. Simmering involves bringing the ingredients to a gentle boil, then reducing the heat and slowly cooking until an appropriate consistency is achieved. The ideal thickness comes when the ingredients have been reduced by half.

At this point, adding your favorite flavors such as soy sauce, mirin, sugar, or sake can further enhance the flavor of your eel sauce. When all desired flavors have been added, Pouring everything into a blender and blending until smooth will create a delicious and unique flavor that can be applied to various types of sushi.

For those who prefer a more traditional taste to their eel sauce, it is best not to add any additional seasonings apart from the basic ingredients listed in the recipe. Though simmering alone can give the eel sauce its thickness and the desired texture without extra flavors it may lack a significant flavor profile. Alternatively, adding additional seasonings to create new flavor combinations could result in a delectable new eel sauce that could be appreciated by others.

No matter what additional flavors are included in one’s eel sauce recipe, simmered and blended ingredients form the base of any successful variation of this versatile dipping sauce. After simmering and blending, it is time to move on to the next stage where even more tantalizing flavors can be added; optional sweet or savory flavors.

Optional: Add Sweet or Savory Flavors

Once your eel sauce has come together, you may want to add sweet or savory flavors to enhance the taste. Depending on personal preference, adding a bit of sweetness or saltiness can make all the difference in flavor. To add sweetness, consider stirring in a tablespoon or two of honey or agave syrup to your sauce; for added salt, opt for soy sauce or a bit of sea salt. Alternatively, if you’re looking to increase the spiciness factor, a few dashes of sriracha or chili flakes will do the trick. Should you choose to go this route, do so very carefully as it can be easy to overpower the sauce with too much heat and spice.

No matter what flavors you liven up your eel sauce with, remember that a little goes a long way. Too much sweetener or too much spice should be avoided so be sure to slowly test out different ingredients until you find what works best for your taste buds and your dish! Now that the optional flavoring is done, let’s move on to how to serve and store your fresh eel sauce.

How to Serve and Store Eel Sauce

Serving and storing eel sauce for sushi is an important step in making sure that it is enjoyed to its fullest potential. It should be served at room temperature or slightly chilled, and should never be heated up as this can damage the flavor profile. At a sushi restaurant, most chefs will serve the eel sauce right away with the dish. However, if making your own sauce at home, it should be stored in an airtight container and kept in the refrigerator until you’re ready to serve.

As far as the shelf life of eel sauce goes, it’s not great. Since it contains many ingredients that are prone to spoilage, it should ideally be used within a week of preparation for best quality control. If unopened, store bought eel sauces have a longer shelf-life of around 3-4 months. It’s always important to check off expiration dates or “best before” labels on store-bought items for safety reasons.

When making your own from scratch, try not to leave the eel sauce uncovered for too long prior to serving or storing it in the fridge. This increases the risk of oxidation, which can reduce the flavor of your homemade version over time. Additionally, once opened and stored in an airtight container, make sure the seal is tight so that no new microorganisms can enter and compromise the quality of your sauce.

Conclusion: Serving and storing eel sauce correctly can help maintain its delicious flavor profile when enjoyed with sushi dishes. To get the most out of your homemade creation, consider using it within a week of making it while also keeping it tightly sealed and refrigerated during storage. In this way, you can enjoy a flavorful experience every time without worrying about foodborne illnesses or bad flavors. Now that we have discussed how to serve and store eel sauce for sushi properly, let’s take a look at our conclusion about creating your own in just five simple steps!


Achieving a delicious and flavorful eel sauce for sushi is incredibly easy with five simple steps. This DIY method can be used with store bought ingredients or made from scratch, to create a homemade version that is just as good as the original. The result will be an eel sauce that is both cost-effective and rewarding.

However, there are potential downsides to making your own eel sauce. It requires mixing several ingredients together, which may be complicated or messy for some people. Additionally, it takes time to make and store, so if you’re in a rush to cook dinner or snack on your sushi, then this method isn’t going to work. Finally, achieving the right amount of sweetness, saltiness and umami flavor can be challenging–professional chefs add years of practice and knowledge in order to get it right every time.

Ultimately, making your own eel sauce is an enjoyable way to explore new flavors and create something special for yourself, as well as your family and friends. The key is to experiment with different types of ingredients and levels of seasoning until you find the combination that works best for you. Follow these five simple steps and enjoy the delicious reward!

Frequently Asked Questions Answered

How long does the eel sauce need to be cooked for?

The eel sauce needs to be cooked until it has reduced by about half and has become a thick syrup-like consistency. This cooking process should take around 10 minutes, depending on the heat intensity of your stove and the size and quantity of ingredients you are using. Make sure to stir regularly so that the sauce does not stick or burn on the bottom of the pan.

Is it possible to substitute any of the ingredients in the eel sauce recipe?

Yes, it is possible to substitute some of the ingredients in the eel sauce recipe. Depending on your tastes and dietary preferences, you may choose to substitute certain ingredients such as using a sugar alternative like honey or agave syrup instead of sugar or using a soy sauce alternative like tamari. Additionally, other ingredients like sake and mirin can easily be swapped out for either water or white wine depending on what you have available. The most important thing is that the overall flavor profile remains consistent so the final product still tastes like traditional eel sauce.

What are the ingredients needed to make eel sauce for sushi?

The ingredients you need to make eel sauce for sushi are soy sauce, sugar, mirin, sake and rice vinegar. Soy sauce is a key component of the dish and provides both flavor and salty notes. Sugar adds sweetness to balance out the saltiness of the soy sauce. Mirin is a sweet, relatively low alcohol Japanese rice wine that adds a savory note while sake provides umami flavor and further helps to bring out the savory notes in the dish. Finally a bit of rice vinegar adds more zest, tanginess, and some acidity.