Unagi Sauce

Name: Unagi Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Japanese
Ingredients: Soy sauce — 150 ml (2/3 cup); Mirin — 150 ml (2/3 cup); Sake — 60 ml (1/4 cup); Sugar — 60 g (1/4 cup); Eel bones or head (optional, for authentic depth) — 1

The Quirky Foodster Team

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10 min

Prep

30 min

Cook

Ingredients

Soy sauce — 150 ml (2/3 cup)
Mirin — 150 ml (2/3 cup)
Sake — 60 ml (1/4 cup)
Sugar — 60 g (1/4 cup)
Eel bones or head (optional, for authentic depth) — 1

Method

Combine soy sauce, mirin, sake and sugar in a saucepan.
If using eel bones/head, add them to the pan.
Bring to a gentle simmer, then cook 25-30 minutes, skimming any foam, until reduced by about a third and syrupy.
Strain out eel bones if used, discarding them.
Cool slightly; the sauce should be notably thick and glossy, coating the back of a spoon.

Cultural Background: A rich, sweet soy-based glaze developed specifically for grilled freshwater eel, unagi sauce (kabayaki tare) has roots in Edo-period Japan, its deep caramelised sweetness essential to the beloved dish unadon.

Tips: • Traditional shops use eel bones and heads in the reduction for authentic depth — this can be omitted for a still-delicious vegetarian-friendly version. • The sauce should reduce to a thick, almost syrupy consistency, similar to a light caramel.

Variations: • Use as a glaze for other grilled fish beyond eel, like mackerel or salmon. • Adjust sugar for a more or less pronounced sweetness.

Storage: Refrigerate in a sealed jar up to 3 weeks.

Reheating: Reheat gently if needed for glazing, or use at room temperature. Nutrition (per serving) Approx. 35 kcal, 1 g protein, 0.1 g fat, 7 g carbohydrate per 15 ml serving.

FAQs: What is unagi sauce traditionally used for? Glazing grilled freshwater eel (unagi) for the classic dish unadon, served over rice. Can I use this sauce for other dishes? Yes, it works well as a general sweet soy glaze for other grilled fish and even chicken.