What is unagi sauce made of?

It’s got just four things—soy sauce, mirin, sake, and sugar. You throw them together in a pot, simmer it low, and it thickens up into this deep, sticky sauce that’s sweet, salty, and kind of smoky. Nothing fancy. Just solid flavor from basic stuff.

What is the difference between unagi sauce and eel sauce?

There really isn’t one. People just call it “eel sauce” on sushi menus because it’s used with grilled eel. But yeah, it’s the same thing. Some bottled versions labeled “eel sauce” might add junk like corn syrup or starch, but real unagi sauce is just those four ingredients, slowly reduced. That’s what gives it that deep, clean flavor.

What does unagi taste like?

Unagi’s soft, rich, and honestly kind of buttery. It’s not fishy at all. When it’s grilled and brushed with the sauce, it’s smoky and sweet in the best way. If you’ve never had it, think somewhere between flaky fish and slow-roasted chicken—but with way more flavor.

Is unagi sauce the same as teriyaki?

Not quite. They both have soy sauce and sugar, but unagi sauce is thicker and way more intense. Teriyaki’s lighter, more like a marinade. Unagi sauce is what you use to finish something—brush it on, let it bubble up, and it sticks like a glaze.

Unagi Sauce Recipe – Make This Sweet Umami Magic at Home

Name: Unagi Sauce Recipe: How to Make This Sweet Umami Classic at Home
Prep time: 2 min
Cook time: 15 min
Total time: 17 min
Yield: ¾ cup
Cuisine: Japanese
Ingredients: ½ cup soy sauce; ½ cup mirin; ½ cup sake; ¼ cup sugar

Description

This homemade unagi sauce is sweet, savory, and packed with umami. Made with just four ingredients—soy sauce, mirin, sake, and sugar—it’s perfect for glazing grilled eel, salmon, tofu, or even rice bowls.

Ingredients

Scale

½ cup soy sauce
½ cup mirin
½ cup sake

¼ cup sugar

Instructions

In a small saucepan, combine soy sauce, mirin, sake, and sugar.
Stir over medium heat until sugar dissolves completely.
Bring to a gentle simmer, then reduce heat.
Let it simmer uncovered for 12–15 minutes until slightly thickened.
Remove from heat and let it cool—it will thicken more as it sits.
Transfer to a clean jar and refrigerate for up to 2 weeks.

Notes

Use authentic mirin and sake for the best flavor.
Dry sherry can substitute for sake in a pinch.
Adjust sweetness by adding more mirin or reducing sugar slightly.
Sauce will thicken in the fridge—loosen with a bit of warm water if needed.

Prep Time: 2 minutes
Cook Time: 15 minutes
Category: Sauce
Method: Simmering
Cuisine: Japanese

Nutrition

Serving Size: 1 tbsp
Calories: 35
Sugar: 4g
Sodium: 500mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg

Keywords: unagi sauce, eel sauce, Japanese glaze, sushi sauce, homemade unagi