This simple recipe for Unagi Sauce is a delicious and versatile glaze that used for a number of Japanese dishes, including unagi don and unagi nigiri. It has a sweet and savory flavor that can be drizzled over steamed rice and grilled proteins.
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What is unagi sauce?
Unagi refers to "eel" in Japanese, and unagi sauce (tare) is a thickened, sweet and savory glaze traditionally used for Japanese grilled eel dishes such as unagi don (grilled eel rice bowl) and unagi nigiri (grilled eel sushi).
Unagi sauce (also known as kabayaki sauce) traditionally consists of soy sauce, mirin, sake and sugar. Despite its name, there is no eel (unagi) in the sauce.
When simmered, it develops a thick, glossy texture with a deeply savory-sweet caramelized profile.
What's the difference between unagi sauce and teriyaki sauce?
Teriyaki sauce is another Japanese sauce that is used traditionally as a glaze or in marinades, with soy sauce, mirin, sake, sugar, and the addition of garlic and/or ginger.
Unagi sauce is thicker and sweeter -- primarily used for grilled eel, whereas teriyaki sauce is lighter and used for various dishes.
Why you'll love this recipe
Easy to make: this unagi sauce recipe requires just a few pantry staples and a quick simmer to thicken it up.
Flavorful: the addition of maltose makes the glaze shiny and glossy, and has the perfect balance of sweet and salty.
Versatile: besides grilled eel dishes, this sweet and savory sauce can be used in other dishes including BBQ grilled meats, tofu, or rice bowls, or used as a dipping sauce.
It's a naturally vegan, dairy-free and gluten-free (if using tamari) sauce.
Ingredients you'll need
- soy sauce: also known as shoyu in Japanese; the base flavor of the sauce; use tamari if gluten-free or low-sodium soy sauce if watching sodium intake
- mirin: sweet Japanese cooking wine; made from fermented rice; adds a little sweetness to the sauce and has a lower alcohol content than sake
- maltose: gives the sauce a thicker, glossy texture and is less sweeter than sugar; if you don't have it, omit and use granulated sugar instead
- granulated sugar: for sweetness
- sake: optional, for extra flavor; Japanese rice wine, from fermented rice; contains more alcohol content than mirin
Where to find?
You can find these ingredients at Asian supermarkets or Japanese grocery stores.
How to make unagi sauce
In a small saucepan, mix the soy sauce, mirin, maltose, sugar, and sake (if using).
Place the saucepan over medium heat and stir continuously until the maltose and sugar dissolve. Bring the mixture to a gentle simmer.
Lower the heat and let the sauce simmer for about 8-10 minutes, stirring occasionally, until it thickens slightly. The sauce should coat the back of a spoon.
Remove the sauce from the heat and let it cool completely. It will thicken further as it cools.
Store the sauce in a clean container or jar in the fridge for up to 2 weeks.
How to use
Glaze for grilled dishes: brush over grilled eel, chicken, or fish.
Drizzle over rice: enhance rice bowls (donburi), sushi, or onigiri for extra umami flavor.
Dipping sauce: serve with ramen noodles, tempura, yakitori, or roasted vegetables.
Expert tips
Simmer gently: cook the sauce over medium-heat, which allows the maltose to dissolve, and the sauce to thicken and develop more flavor. *Note: maltose can be quite thick (like molasses) and take a while to dissolve.
Adjust the flavor: balance the sauce by tweaking the amount of sugar or mirin to your preference.
Make ahead: store the unagi sauce in an airtight jar in the fridge for up to 2 weeks, and you'll have it at the ready for your next meal.
Thicker sauce: if you prefer a thicker sauce, simmer it a bit longer to evaporate more moisture, or add a teaspoon of cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) while it’s cooking.
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Unagi Sauce (Japanese Sweet Soy Glaze)
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- ¼ cup soy sauce
- ¼ cup mirin (sweet Japanese cooking wine)
- 1 tablespoon maltose
- 1 tablespoon granulated sugar
- 1 tablespoon sake optional
Instructions
- In a small saucepan, mix the soy sauce, mirin, maltose, sugar, and sake (if using).
- Place the saucepan over medium heat and continuously stir until the maltose and sugar dissolve. Bring the mixture to a gentle simmer.
- Lower the heat and let the sauce simmer for about 8-10 minutes, stirring occasionally, until it thickens slightly. The sauce should coat the back of a spoon.
- Remove the sauce from the heat and let it cool completely. It will thicken further as it cools.
- Store the sauce in a clean container or jar in the fridge for up to 2 weeks.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
David @ Spiced
I'm particularly intrigued by the fact that this sauce doesn't have any eel in it. Is this true for all 'eel sauces'? This sounds like an excellent way to boost the flavor of rice!
Michelle
Thanks David, it's just called eel sauce since it's mostly used for glazing eel! 🙂