Sweet, savory, and full of flavor, this delicious Homemade Unagi Sauce is the dream sauce for eel and BBQ dishes!
Gather all the ingredients.
In a small saucepan, add mirin, sake, sugar. Turn on the heat to medium heat and whisk all the mixture.
Then add soy sauce and bring it to a boil. Once boiling, reduce heat to the low heat and continue simmering for 20 minutes. Toward the end of cooking, you will see more bubbles.
Turn off the heat and let cool. The sauce will thicken more as it cools. You can store the sauce in an airtight jar and keep in the refrigerator for up to 2 weeks.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.