Unagi Sauce Recipe: How to Make This Sweet Umami Classic at Home

Unagi sauce is one of those flavors that sticks in your memory, even if you can’t name it the first time. For me, it was late. I was eating cold sushi leftovers with a friend after a long shift. One bite into that glazed eel, and I actually stopped chewing. “What is this?” I asked. She laughed and said, “That’s the best part—the sauce.”

Back then, I didn’t cook much. But I remembered the taste—sweet, smoky, savory in a way that felt comforting. A few burned pots later, I figured it out. Soy sauce. Mirin. Sake. Sugar. Simmered slowly until it turns syrupy and deep.

This post is my take on making unagi sauce at home—what it is, how to get the flavor right, and why it’s worth having in your fridge even if you don’t eat eel. If you like flavor that feels cozy and bold at once, keep reading.

Table of Contents

Unagi Sauce: What Is It, Exactly?

The Basics—But Better
So here’s the deal—unagi sauce isn’t nearly as complicated as it sounds. I thought it was some secret blend you could only get from a sushi chef. But no. It’s just soy sauce, mirin, sake, and sugar. Four ingredients. You simmer them together, and that’s it. The result? A thick, sweet, salty glaze that tastes like it belongs on everything.

It’s the kind of sauce that makes food taste a little more… finished. I’ve brushed it on grilled salmon, drizzled it over rice, even used it as a dip for fried tofu. Once you’ve got a batch in the fridge, it ends up everywhere.

Wait—Isn’t That Just Eel Sauce?
Pretty much, yeah. People use “eel sauce” and unagi sauce interchangeably. They’re the same thing. It’s called eel sauce because it’s usually served on grilled eel, but that’s just tradition. The problem is, store-bought eel sauce isn’t always the real deal. Some bottles are full of thickeners or corn syrup.

That’s why I stick with homemade. It’s like teriyaki sauce or soy-ginger glaze: when you make it yourself, it just tastes better. Clean, simple, and no weird stuff.

Make it once, and you’ll probably wonder why you didn’t try it sooner.

Making Authentic Unagi Sauce at Home

What You’ll Need

• ½ cup soy sauce
• ½ cup mirin
• ½ cup sake
• ¼ cup sugar

How to Make Unagi Sauce

1. In a small saucepan, combine the soy sauce, mirin, sake, and sugar.
2. Heat it gently over medium, stirring until the sugar melts completely.
3. Once it starts to bubble, lower the heat. Let it simmer slowly, uncovered.
4. After 12 to 15 minutes, the unagi sauce should thicken enough to coat a spoon.
5. Remove from heat and let it cool—it’ll continue to thicken as it sits.

Transfer your unagi sauce to a clean glass jar and refrigerate.

Real-Life Tips

Use authentic mirin if you can. The flavor’s deeper, smoother. And while sake gives the best balance, dry sherry works too in a pinch. Always taste your unagi sauce warm—it’s easier to adjust. Want more sweetness? Add a touch of mirin. Too rich? A splash of warm water lightens it up without losing flavor.

How to Store It

This sauce keeps in the fridge for about two weeks, though honestly—it never lasts that long in my house. If it thickens too much, just warm it slightly or add a spoonful of water to loosen. I store it right next to my mango habanero sauce and soy-ginger glaze—all three are essentials.

FAQs

Conclusion

Making unagi sauce at home doesn’t take much—just a saucepan and a little time. But the flavor you get from that one batch? Totally worth it. It turns leftovers into dinner and plain rice into something you actually look forward to.

I keep a jar in the fridge now. It’s one of those sauces I reach for when nothing else feels exciting. Sometimes, I’ll pair it with something from my go-to quick no-cook sauces—especially when I want to add a second layer of flavor fast. And every time I use it, I remember why I bothered learning to make it in the first place—because a good sauce changes everything.

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