Eel Sauce
Eel sauce is a sweet and sticky Japanese glaze made of soy sauce, sugar, and mirin. This eel sauce recipe is made without mirin and tastes like the thickened sweet soy sauce drizzled over sushi rolls! Use for grilling, fish (Kabayaki), Lo mein, or as a favorite teriyaki sauce in Chinese food. You will love this easy eel sauce and it lasts super long when stored in the fridge!
Equipment
- 1 2-quart saucepan
- 1 16oz plastic squeeze bottle, (for storage)
Ingredients
Ingredients:
- 1/3 cup apple cider vinegar, (or rice vinegar)
- 1/2 cup soy sauce, (can use coconut aminos** see notes)
- 3/4 cup granulated sugar
Instructions
Directions:
- In a medium saucepan, combine 1/3 cup of apple cider vinegar, 1/2 cup soy sauce, and 3/4 cup of sugar.
- Bring the mixture to a rapid boil over high heat and boil for 5-7 minutes, whisking constantly. Do not boil for too long, or it will get too thick as it cools.
- Cool and pour into a squeeze bottle. Keep refrigerated.
Notes
- Tips: For a runnier eel sauce, cook for 5-6 minutes. For a thicker sauce, cook for 8 minutes. We tested that 7 minutes is the best in consistency.
- This sauce yields about 1 1/2 cups of sauce, so look for a 16-oz Squeeze Bottle.
- If using coconut aminos, boil the sauce for only 1 minute.
Nutrition Facts
Eel Sauce
Serving Size
2 Tablespoons
Amount per Serving
Calories
28
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
270
mg
12
%
Potassium
13
mg
0
%
Carbohydrates
7
g
2
%
Fiber
1
g
4
%
Sugar
6
g
7
%
Protein
1
g
2
%
Calcium
1
mg
0
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
