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Eel Sauce

Eel Sauce

Follow this quick and easy step-by-step recipe to make a perfect homemade eel sauce with Fine Dining Lovers' tips.


14 August, 2021
Average: 2.8 (16 votes)

serves for


total time

0 HR 5 MIN


Soy sauce
1 cup
Caster sugar
1/2 cup
1/2 cup

Eel sauce is a preparation of ancient origins about which there are many unusual things to know.

First, you might want to discover more about eels with this very handy guide.

Now for the sauce. It is perhaps mistakenly called 'eel sauce', as it isn't made from eels, but this sauce of Japanese origin is suitable for seasoning eel-based dishes and maki rolls.

Widely used in westernised Japanese cuisine, eel sauce is prepared in a few steps, and in a few minutes you will have a thick and enveloping sauce suitable for seasoning and flavouring sushi, rolls, eel and more. It's a fine and versatile sauce to add to another 23 fundamental sauces in the kitchen.

Here's how to make it.

Step 01

Eel Sauce step 01

To prepare eel sauce, start by putting the soy sauce, sugar and mirin in a saucepan.

Step 02

Eel Sauce step 02

Stir and bring the pan to the stove. Heat the mixture over a low heat while continuing to stir with a spoon.

Step 03

Eel Sauce step 03

In a few minutes, your sauce will thicken and be ready to use both hot and at room temperature.


History and origins

It is likely that eel sauce is of Japanese origin and was created to season and flavour grilled eel, one of the typical dishes of the Land of the Rising Sun. Thanks to its flavour, eel sauce enhances the natural flavour of eel and that is why over the years it has been called 'eel sauce'.


Once ready, eel sauce can be transferred to a kitchen bottle with a narrow spout so you can easily decorate dishes. To increase its density you can add a teaspoon of cornstarch and mix well during cooking. If you don't have mirin, a Japanese rice wine, you can use water, or also orange juice to get a more acidic sauce with a different flavour.



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Claudia Concas journalist

Claudia Concas

Born in Milan on a hot summer’s night in July 1983, Claudia Concas developed a keen interest in good food from childhood: the kitchen has always been her fav

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