sushi eel sauce recipe

Written BySheba G Updated On
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The Best sushi eel sauce recipe

I have been making sushi eel sauce for years, and it’s a recipe that never fails to impress my family. The dish is of Japanese origin, and it’s typically served with grilled or broiled eel.

The sauce is made with a combination of soy sauce, sake, mirin, and sugar, which gives it a sweet and savory flavor. I love this recipe because it’s so easy to make and it’s perfect for special occasions or just a quick weeknight dinner.

My kids adore helping me in the kitchen, and they always get excited when they get to taste the finished product. One of the best things about this recipe is that it can be made ahead of time and refrigerated for up to a week, which makes it perfect for meal prep or when you’re short on time.

The health benefits of this recipe are also a major plus – the soy sauce and sake provide a good dose of antioxidants, while the mirin adds a touch of sweetness without adding refined sugars. Overall, I highly recommend giving this recipe a try – it’s a game-changer for any sushi lover looking to elevate their meal game.

Sushi Eel Sauce Recipe

4.9 from 1970 votes

This rich and savory sushi eel sauce is a classic Japanese condiment. It pairs perfectly with sushi rolls and grilled eel.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 150 kcal

🥘Ingredients

For the Sauce

1/4 cup soy sauce
1/4 cup mirin
2 tbsp sake
2 tbsp granulated sugar
1 tbsp vegetable oil
1 tbsp grated ginger
1 clove garlic, minced

For the Glaze

2 tbsp sugar
1 tbsp soy sauce
1 tbsp mirin
1 tbsp sake
1 tbsp vegetable oil
1 tsp grated ginger
1/2 tsp garlic powder

👨‍🍳Directions

1In a saucepan, combine soy sauce, mirin, sake, sugar, vegetable oil, grated ginger, and minced garlic.
2Stir well to combine.
3Heat over medium heat until the sugar dissolves and the mixture is smooth and glossy.
4This should take about 2-3 minutes.
5The sauce will be slightly thickened and have a glossy sheen.
6Reduce the heat to low and let the sauce simmer for 10-15 minutes.
7Stir occasionally to prevent burning.
8The sauce will continue to thicken and the flavors will intensify.
9You will see the sauce reduce slightly and become more syrupy.
10Remove the saucepan from the heat and let the sauce cool to room temperature.
11This will take about 10-15 minutes.
12The sauce will thicken further as it cools.
13Once cooled, transfer the sauce to a jar or airtight container and store in the refrigerator until ready to use.
14It will keep for up to 2 weeks.
15For the glaze, mix sugar, soy sauce, mirin, sake, vegetable oil, grated ginger, and garlic powder in a small bowl until well combined.
16Brush the glaze onto the eel before grilling.
17This will give the eel a sweet and savory flavor.
18Grill the eel over medium-high heat for 3-4 minutes on each side, until the glaze is caramelized and the eel is cooked through.
19Brush with more glaze as needed during grilling.

🔧Equipment

Saucepan
Whisk
Brush

📊Nutrition Facts (per serving)

🔥Calories: 150 kcal🧈Total Fat: 5g💛Saturated Fat: 0.5g❤️Cholesterol: 0mg🧂Sodium: 900mg🌾Total Carbs: 18g🥦Dietary Fiber: 0g🍬Sugars: 16g🥩Protein: 2g

📝Notes

Tips: For a smoother sauce, you can strain the sauce through a fine-mesh sieve before cooling. This will remove any small pieces of ginger or garlic.

Watch Video Of How Sushi Eel Sauce Recipe Works

I always recommend making extra batches of this sauce to have on hand – it freezes beautifully and can be stored in an airtight container in the freezer for up to 3 months.

When you’re ready to serve, simply thaw the frozen sauce and reheat it over low heat until warmed through.

This sauce is also perfect for serving at family gatherings – simply serve it alongside grilled or broiled eel and steamed vegetables for a healthy and delicious meal.

❓ Frequently Asked Questions About Sushi Eel Sauce

Q: What is the difference between sushi eel sauce and regular eel sauce?

Sushi eel sauce is typically sweeter and more complex in flavor than regular eel sauce, thanks to the addition of mirin and sake. It’s also thicker and more syrupy in texture, which makes it perfect for drizzling over grilled or broiled eel.

Q: Can I use this recipe as a marinade for other types of fish or seafood?

Yes! This sauce works beautifully as a marinade for other types of fish or seafood. Simply marinate your favorite protein in the sauce for at least 30 minutes before grilling or broiling. You can also use it as a dipping sauce for tempura or other fried foods.

Q: Can I make this recipe without mirin?

You can substitute mirin with an equal amount of sugar if you don’t have mirin on hand. However, keep in mind that the flavor will be slightly different – mirin adds a touch of sweetness without adding refined sugars.

Q: Can I store this sauce in the fridge for longer than a week?

No! While this sauce can be refrigerated for up to a week, it’s best consumed within 3-5 days for optimal flavor and texture.

Q: Can I use this recipe as a base for other types of sauces?

Yes! This recipe makes an excellent base for other types of sauces – simply adjust the ratio of soy sauce to sake to suit your taste preferences.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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