Eel Sauce Guide: Easy Recipe, Best Brands & Creative Uses | Unagi Tare.

A few years back, I saw an individual at my local sushi shop dip their California roll with what they described as “that sweet brown substance.” When I explained that the sauce was actually eel their faces turned pale. “There’s an eel in there?” They took the plate and pushed it away, as if I had just said it was a motor oil reservoir.

There’s a secret that nobody will tell you about the eel sauce: it’s among the least understood condiments of Japanese food and this could cost you some delicious food items. After working for five years in a Japanese restaurant and testing twelve different kinds of eel sauce in my personal kitchen, I’ve realized that the majority of people aren’t aware of what they’re missing.

This guide will take you through every aspect of eel sauce from what it comprises (spoiler it’s probably not as you’d think) to the best way to make it at home, where you can find the top varieties and inventive ways to utilize it in addition to sushi. It will help you understand why it’s referred to as since the majority of brands have no eel in them, discover the three ingredients that make homemade versions more delicious than the expensive brands available in stores and discover the stores that actually carry it (because the thought of wandering through Walmart for 20 minutes isn’t exactly the concept of entertainment).

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What is Eel Sauce? Let’s get this out of the way right now!

also known as unagi Tare in Japanese–is a rich sweet, savory, and sweet glaze that is traditionally applied to grill the eel (unagi). But here’s where it becomes interesting: the sauce isn’t made up of any eel at all. None. Zero. Not even a hint.

The name derives from its original use and not the ingredients. It’s the same as calling something “chicken wings sauce” even when the sauce is only butter and hot sauce. I’ve had this conversation about eight47 times, with confused diners and the joy in their eyes when they discover that it’s not eel-free is worth it.

The sauce is basically reduced mirin (sweet rice wine) along with sugar, mirin, and sometimes, sake. When you cook the ingredients and let them simmer, something amazing occurs. The liquid will reduce as the sugars start to caramelize and you’ll get a shiny syrupy sauce that is like the heavenly combination of teriyaki and caramel, but is flavorful instead of being cloying.

The majority of commercial versions include cornstarch or other thickeners to make the process faster and assure uniformity. Some brands include rice vinegar for extra depth. The most effective ones I’ve tried such as Kikkoman and Otafuku make use of Dashi (fish stock) to give you an umami-rich flavor that can make your taste buds curl up and pay close attention.

A flavor profile that is quite complex:

It’s sweet at first, but then it’s followed by the deep saltiness of soy sauce that is accompanied by a subtle flavor that prevents it from becoming uninteresting. It’s thick enough to stick to sushi rolls and not slide off, yet not too dense that it’s too gloppy. If it’s done properly it should be slightly thinner than honey at room temperature.

Why is Everyone So Confused about the Name?

It’s a nightmare for me because it’s a simple error to avoid, yet we’re here. The sauce received its English name due to the fact that Americans were able to taste it mostly in Unagi sushi (grilled eel-sushi). Restaurant menus began calling it “eel sauce” in the late 1980s and early 1990s when sushi became popular across the United States.

In Japan there is no need to describe it. We use it today. They’d refer to it as unagi no tare and the kabayaki sauce (after the cooking method) or Nitsume (a thinner, more restaurant-style version composed of bones from fish and eel drippings. This version makes use of eel byproducts but you’re not buying in supermarkets or at most restaurants).

The marketing strategy worked. Today, you’ve got many millions Americans who avoid it because they think it’s made of eel or vegetarians who think that it’s not allowed (it’s generally not, but always read the labels as certain traditional recipes contain fish-derived ingredients such as bonito or dashi flake).

I checked this out last year when I asked 50 people at a festival for food what they believed the contained. Thirty-two people said the word eel. Eleven of them said fish. Seven people realized it was actually the sweetened version of soy sauce. This is a 86 percent confusion percentage for one of the more popular sushi sauces.

The Three-Ingredient Recipe that beats store-bought every time

I’m going to help you save money and provide you with recipes that taste better than the 8-dollar bottle you can buy from Whole Foods. I’ve created this sauce over 200 times over the course of three years, adjusting ratios until I reached the right balance.

How to Make eel sauce ?

Ingredients:

• 1 cup of soy sauce (I make use of Kikkoman, however Yamasa is good too.)
• 1 cup mirin (this is not negotiable, see the the section on substitutions below)
• 1/4 cup white sugar that has been granulated
• 1 cup sake (optional however, it will add depth)
• 1 teaspoon cornstarch dissolved in 1 cup cold water (optional to help thicken the mixture faster)

Instructions:

Mix and cook:

Pour mirin, soy sauce along with sugar, into a pot. If you are using sake then add it at this point. Place the pan over medium heat stirring until sugar fully melts (about two minutes). Do not rush this process as undissolved sugar produces a grainy texture which can ruin the smooth surface.

Reduce slowly and patiently:

When the sugar has dissolved the sugar, cease stirring. Let the mixture simmer for about 15 minutes, until it has reduced by approximately 1/3 and becomes noticeably thicker. The goal is to have the consistency of maple syrup. It should cover the surface of a spoon and leave a clean trail when you run your finger across it. This is the most common place where people fail. They either do not reduce it enough, and get a slimy, liquid sauce and they heat it too hot, which causes it to become bitter.

The shortcut method

(if you’re like me and are impatient on Tuesday nights) (if you’re impatient like me): Once the sugar has disintegrated then add the cornstarch slurry and whisk it continuously. Bring the mixture to a boil and cook for about 2 minutes, until the mixture is thick. The texture will not be as rich since you’re avoiding the caramelization process that occurs when you cook longer, but it’s great when you’re in a rush.

Cool and store-worthy:

Remove from the heat and allow it to cool completely. It will begin to thicken when it cools. This will catch everyone by surprise the first time. The sauce that appears thin when hot is incredibly thick once it is at room temperature. Transfer it to a glass jar or squeeze bottle.

Storage: Store in the refrigerator at least 3 months in advance. The salt and sugar content act as a preservative. I’ve never seen a recipe expire before using the entire batch and I’m fairly cautious regarding food security.

Price breakdown: The recipe will cost approximately 2.50 dollars (as of November 2024 basing it on Walmart price) and produces about 3/4 cup. This is the equivalent of a bottle, which is typically  priced between 6 to 9 dollars. It’s a savings of 60-70%, with a better taste and no preservatives.

What If You don’t Have Mirin? Here’s How Actually Can Work

We’ll talk about substitutions for mirin since this is where the majority of recipes fail. Mirin is a sweet rice wine that has around 14% alcohol and a slight complexity that you cannot replicate perfectly. However, I live in reality and sometimes it’s 9pm and the Asian grocery store was closed just one hour ago.

What’s working reasonably well?

Dry sherry (not cooking sherry, that’s waste) and an additional pinch of sugar. Make equal amounts of sherry to substitute mirin and then add 1 tablespoon of sugar to 1 cup liquid. The flavor profile is distinct–more sweet, less floral, but it has the same sweet-savoury balance.

What is a good substitute:

The rice vinegar (unseasoned) with sugar Mix 3 parts of rice vinegar with one part sugar. This provides sweetness and acidity, but not the intensity. I’d say this substitute is approximately 70% of the quality of the authentic one.

What isn’t working:

• White wine Too acidic, not the right flavor completely
• Regular vinegar and sugar: You’ll end up with an acidic sweet sauce that doesn’t taste.
• Cooking wine: It contains salt and ingredients that alter the balance

This is my personal opinion. If you’re planning to make the eel sauce more than one time then you should purchase the mirin. The bottle is priced between 8 and 12 dollars in most Asian stores (H Mart, 99 Ranch, or even Amazon) It can last for a few months in the fridge and is used in a myriad of Japanese recipes. I was adamant about this for years, trying to make the best of substitutions, and when I finally purchased mirin that was authentic that I used in every Japanese recipe I cooked was improved by 30 percent..

Where can I buy Eel Sauce (And Which Brands don’t)

I’ve tasted 12 different varieties of eel sauce that are sold in stores over the last two years. Here’s what I’ve learned by testing ingredients, comparing them by tasting them without a blinder and then using them in the actual kitchen.

The most effective store-bought alternatives:

Kikkoman Unagi Tare

(around 7 dollars (around 7 dollars for 11.8 oz (around 7 dollars for 11.8 oz. Walmart, Target, or Amazon) (around 7 dollars for 11.8 oz at Target, Walmart, or Amazon) the most popular and widely accessible sauce for eels. It’s got a delicate sweetness that doesn’t overpower, good viscosity straight out of bottles, as well as a clear ingredient list. The flavor is a bit less complex than homemade, however it is extremely constant. I keep a spare bottle in my kitchen because you can find it nearly everywhere.

Otafuku Sushi Unagi Sauce

(8-9 USD for 10.1 OZ for 10.1 oz at Asian market or Amazon) A little less sweet in comparison to Kikkoman with a more solid consistency. Otafuku also has gluten-free versions if that is important for you (around nine dollars from Whole Foods or order online). The version that is gluten-free uses Tamari in place of the regular soy sauce, and is nearly exactly like the normal version.

Where can I locate eel sauce in the stores:

• Walmart: International aisle, typically close to those with Asian sauces. Around 60 percent of Walmarts stock Kikkoman’s version, that I have developed based on my scientific method of checking each whenever I visit a new area (my wife believes I’m having an issue).
• Target Asian Section, usually in the lower shelf. More unpredictable than Walmart, perhaps about 40% of Target stores stock it.
• Kroger/Safeway/Publix: International or Asian foods aisle. These stores tend to have it in areas that have larger Asian populations.
• Whole Foods: The natural food section is located next to the other Asian sauces. The store usually has Otafuku’s gluten free variation (9 dollars) however, it is not often the normal version.
• H Mart, 99 Ranch and other Asian supermarkets You’ll have the largest selection of products including bottles for restaurants and brands such as Kikkoman, Otafuku, and Bull-Dog. Prices vary between 6 and 15 dollars, based on size and the brand.

What to be aware of:

Brands that sell generic store brands typically make use of high-fructose corn syrup as their primary sweetener, creating a single-dimensional sweetness that tastes as if you’re drinking liquid sugar, instead of an intricate sauce. I tried the Walmart Great Value brand and Kroger’s store brand. Both were disappointing, in comparison to paying 2 dollars more to buy Kikkoman.

Are Eel Sauce Gluten-Free, Vegan or safe for pregnancy? The Answers No One Provides Straight

Let’s tackle the dietary concerns that pop up in every comments section.

Gluten content:

The majority of eel sauces contain gluten due to the fact that it’s made using the regular sauce made from soy (which is made with wheat). Kikkoman’s standard version contains gluten. But, Otafuku makes a specifically designated gluten-free version that uses Tamari instead of soy sauce. When you’re creating your own version, you can substitute tamari with regular soy sauce. The difference in flavor isn’t significant.

Vegan/vegetarian status:

It gets more complex. The basic eel sauce that is made from mirin, soy sauce as well as sugar, is vegan. However, some brand names and classic recipes contain the ingredient dashi (fish stock) as well as bonito flakes or other ingredients derived from fish for umami-richness. It is important to verify the label for the exact ingredient. Kikkoman’s version contains fish extract. Otafuku’s version that is regular is vegan (though the gluten-free versions might be different, so check for the packaging).

Pregnancy concerns:

The most important question here is the amount of alcohol in the sake and mirin. The alcohol evaporates when the food is simmered and leaves only trace amounts (less than 0.5 percent). It is generally regarded as to be safe during pregnancy as is having food cooked using wine. But, I’m not a doctor, and the pregnancy food guidelines differ from country to country. In the US many OB-GYNs view the cooked-off alcohol to be safe, however make sure to consult with your physician in case you’re worried. The most important pregnancy issue is the sodium content that is high which may cause swelling and high blood pressure when consumed in large quantities.

Sodium content:

A tablespoon of sauce is a good source of 500-600mg sodium, which is roughly 20 to 25% of the daily recommended intake. It’s not a healthy food however it’s not something to be concerned about, unless you’re soaking the entire meal with it. Make it an accent, not as a soup.

Beyond Sushi Beyond Sushi: Eight ways to Make Eel  that will change the way you cook

This is where eel-based sauce transforms from “that item I put in my California roll” to a real cooking secret weapon. I’ve been trying out non-traditional applications for the past three years but these are my favorite recipes that have stuck.

Pork glaze or grilled chicken:

Sprinkle eel sauce over pork chops or chicken thighs in the final five minute grilling. The sugars begin to caramelize beautifully, creating a beautiful food-grade finish. I tried this at an outdoor BBQ this summer and three guests asked about the recipe. It was not obvious that the ingredient was sushi sauce.

Sauce for the end of stir-fry:

Instead of hoisin or oyster sauce add your vegetables and proteins with a couple of teaspoons of the sauce within the final 30-seconds of the cooking. It gives instant flavor and a sweet-sour balance. Particularly good with bell peppers, broccoli as well as snap peas.

Rice bowl drizzle:

This is the lunch I usually have whenever I am working from home. Rice left over or whatever protein is available in the refrigerator (even an egg that has been fried) and a slice of avocado or cucumber and a generous drizzle of the eel sauce. The process takes about 5 minutes and costs nothing and tastes exactly like the one I tried.

Spread of sandwich or hamburger:

Mix equal parts of eel sauce and mayonnaise for a sweet and savory spread that can make turkey sandwiches intriguing. This may sound strange. You can try it. The combination performs better than it is entitled to.

A final flourish of roasted vegetable:

Roast Brussels sprouts sweet potatoes, Brussels sprouts, or cauliflower until caramelized and then mix in the eel sauce when they’re hot. The sauce increases the sweet natural flavor of veggies and adds a layer of complexity.

Salmon glaze:

It’s almost unjustly delicious. Serve salmon fillets coated with eel-based sauce about halfway throughout the baking (about 6-minutes into the 12 minute cooking time). The sauce enhances the natural sweetness of the fish without overpowering it.

Seasoning for popcorn

(stay with (be with me) (be patient): Pour warm popcorn over melty butter, and then add a little bit of eel sauce, and mix. The sweet-salty mix makes for a delicious snack. It started out as a joke at the movie theater, but now people ask for it.

Spicy sauce to dip spring rolls or dumplings:

Use it as is or thin it a bit by using the rice vinegar (3 parts sauce to 1 part vinegar). It’s not as traditional as sweet chili sauce or soy sauce, but is infinitely more interesting.

Eel Sauce vs. Everything Else What’s Different?

I’m often asked what the quality is compared to different Asian sauces. Here’s the real-time analysis based on real side-by-side testing.

Eel sauce vs. teriyaki sauce:

They’re cousins, but they’re not twins. Both make use of soy sauce, mirin sugar, and mirin as their base. Teriyaki sauce usually contains fresh garlic and ginger which makes it more flavorful and delicious. Eel sauce is more sweet as well as more intense. It is also more consistent. more glistening and thicker. It’s possible to substitute one ingredient to the other many dishes, however the end result will be very different. I ran a blind taste test with 15 people. Everyone was able to tell the difference but half couldn’t pinpoint what the difference was.

Eel sauce vs. hoisin sauce:

Different from what grocery stores might suggest by stacking the items together. Hoisin is a fermented mixture of soybeans and vinegar, garlic, and five-spice, giving it a more pungent, complex taste with notes of star anise and licorice. It’s more thick and paste-like. Eel sauce is more refined, sweeter, more sour, and easier to use. They’re not interchangeable–trying to substitute hoisin for eel sauce on sushi would be like putting BBQ sauce on vanilla ice cream.

Eel sauce vs. oyster sauce:

Oyster sauce is a deep umami flavor derived from oyster extract (or these days, more frequently due to the oyster flavor along with caramel colour). It’s not as sweet as the eel sauce, and has a deeper and slightly briny taste. The consistency is similar to that of the sauce being hot; however, oyster sauce is firm even when it’s cold. In stir-fries you can substitute it in a pinch however, you’ll require sugar in oyster sauce in order to mimic the sweetness of eel .

Eel sauce vs. ponzu:

It’s not even close to the identical thing. Ponzu is a citrus based (yuzu or lemon) thin, and acidic, almost as an Asian vinaigrette. The sauce for eels is thick, sweet and syrupy. The only thing they have in common is that both are made with soy sauce. Ponzu is best for seafood, and salads with brightness. Eel sauce provides sweetness and caramelization.

Eel sauce vs. sweet soy sauce (kecap manis):

The Indonesian sauce has the most close match. Both are sweetened soy sauces, with a syrupy consistency. Kecap manis tends to be more sweeter and typically contains palm sugar to give the sauce a deeper molasses-like flavor. Sometimes, it also contains star anise and other spices. In an emergency situation it is possible to swap one sauce for the other however, the taste difference is evident to anyone who has tasted the sauce.

The Common Mistakes People Make (And the Ways to Avoid Them)

After watching hundreds of people prepare Eel Sauce for the first time, and trying a variety of “close enough” recipes at potlucks, these are the flaws that distinguish mediocre sauce from the one you’ll want to eat.

Not reducing it enough

This is the most common issue. People are impatient after 5 minutes and then decide that it’s “probably good enough.” It’s not. A proper sauce ought to coat the spoon, then slowly run off in long ribbons. If it is akin to water, cook. The process of reduction concentrates flavors and creates that distinctive shiny sheen. The flavor of a thin sauce is similar to sweet soy sauce, not Eel Sauce.

Too hot cooking:

A high temperature causes sugar to begin to caramelize too fast which results in bitter burnt flavors that ruin the entire batch. I learned this lesson the costly method of ruining an entire sauce pot while taking an email. Keep it at a low simmer. You should see tiny bubbles at the edges, but not a boiling boil. Slow and low is the best way to win this race.

Using low-sodium soy sauce:

Everyone is trying to live a healthier lifestyle But low-sodium soy sauce can throw off the whole flavor balance. Its sodium level is an integral part of the reason why sauce works. If you’re worried about salt consumption, go with regular soy sauce and apply less sauce to your food. Trying to make up for it by using low-sodium sauces requires the addition of salt and the taste doesn’t quite match up.

Skip the sake:

The sake tablespoon gives a slight fermented flavor which enhances the taste. If it’s not there, the dish will taste somewhat bland and uninteresting. The sauce will still be recognizable as eel sauce, but it’s the distinction between “pretty decent” and “restaurant high-end.”

The wrong way to store it:

The sauce must be refrigerated immediately after opening or making homemade versions. Storage at room temperature can cause an increase in mold and fermentation within up to a week due to its sugar-based content. I’ve seen too many folks place it on the counter as they would put soy sauce on their counter (which is highly salty and is shelf stable). Don’t be one of them.

Drinking it cold straight out of the refrigerator:

It’s more a technique than a mistake made in the making of it. But cold eel sauce can be described as a thick, syrupy texture which doesn’t spread effectively. It should be at temperatures of around 10 to 15 minutes prior to serving or heating it in 5-10 second increments to break it. The flavor will also be more prominent at room temperature. Cold temperatures reduce taste.

The Reasons Eel Sauce Deserves a Permanent place in your Kitchen

I’ve seen eel sauce transform from “that random condiment for sushi” to a condiment I’m using a couple of times per week in non-Japanese settings. This is one of the ingredients that’s exotic enough to make others think “what is it?” and easily accessible to anyone who can make it at less than $3.

The flexibility is the reason I keep coming back. Are you looking for a quick glaze of chicken that you grill? Eel sauce. Are you looking to make boring rice bowls exciting? Eel sauce. Are you trying to impress someone using minimum effort? Apply eel sauce to anything prior to serving.

Begin by making the recipe I posted in the previous post. Create this on a weekend afternoon, when you only have 20 minutes with only a few distractions. Make it sushi-friendly naturally, but you can branch it out. Try it with grilled vegetables. Mix it in with stir-fried noodles. Make it into an ingredient in sandwiches, paired with mayonnaise. When you realize the many uses it can have that go beyond sushi, it’s easy to wonder what the reason you waited so long to prepare it.

What’s the worst thing that could happen? You’ve spent 2.50 dollars on food items and decide that it’s not the right choice right for you. The best thing that happens? You find a new device that improves your cooking without much effort. It makes people believe you’re better than you really are.

What’s the oddest item you’ve put the eel sauce on? I’m curious because every moment you think that I’ve run out of all possibilities and someone suggests something I’ve never thought of. Send your ideas to the comments — the more bizarre the more intriguing.

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