How to Make Eel Sauce: 11 Steps
Eel sauce, also known as unagi sauce or kabayaki sauce, is a rich, savory condiment commonly used in Japanese cuisine. With a sweet and smoky flavor profile, eel sauce is often drizzled over grilled eel dishes like unagi donburi or used as a dipping sauce for sushi rolls. Follow these simple 11 steps to create your own homemade eel sauce that’s perfect for elevating any meal.
1. Gather Ingredients
To make eel sauce, you will need the following ingredients:
– 1/2 cup soy sauce
– 1/2 cup mirin (Japanese cooking wine)
– 1/2 cup granulated sugar
– 1/4 cup sake
– Optional: a pinch of fish stock granules or a small piece of dried bonito/kombu
2. Combine Soy Sauce and Mirin
In a small saucepan, combine the soy sauce and mirin. The two ingredients create the base for the eel sauce.
3. Add Sugar
Pour in the granulated sugar and stir it into the mixture until it dissolves completely.
4. Add Sake
Slowly add the sake to the mixture, while constantly stirring to blend all ingredients together.
5. Optional: Add Fish Stock or Bonito/Kombu
If desired, add in some fish stock granules or dried bonito/kombu to enhance the flavor of your eel sauce. Alternatively, you can make your own fish stock by simmering bonito flakes and kombu seaweed in water and straining before use.
6. Cook on Medium Heat
Place the saucepan over medium heat and allow it to come to a gentle boil.
7. Stir Frequently
As the eel sauce begins to heat up, stir it frequently to ensure the sugar doesn’t burn at the bottom of the pan.
8. Reduce Heat and Simmer
Once the sauce reaches a boil, reduce the heat to low and allow it to simmer. Continue stirring occasionally as it cooks.
9. Monitor Thickness
Cook the sauce for about 20-30 minutes, or until it thickens to your desired consistency. The sauce should coat the back of a spoon without dripping when it’s done.
10. Strain (Optional)
If you added bonito/kombu or want a smoother sauce, strain the mixture through a fine mesh sieve to remove any solids.
11. Let Cool and Store
Allow the eel sauce to cool down completely before transferring it into an airtight container. Store in the refrigerator for up to two weeks.
Now that you’ve made your homemade eel sauce, use it as a flavorful addition to your favorite Japanese dishes. It pairs particularly well with grilled fish, tempura, or sushi rolls. Enjoy the rich, smoky taste of this versatile condiment!