Metric:
65gr Soy Sauce
60gr Mirin
43.5gr Sugar
21gr Sake
TRADITIONAL JAPANESE RECIPE: Unagi Sauce or Unagi no Tare (うなぎのたれ) is a type of thick and sweetened sauce, based on soy sauces. It is used in different Japanese dishes that contains BBQed eel like Unagi Chazuke Recipe ( 鰻茶漬け ).
The Unagi Sauce ( ウナギのたれ ) can be used when grilling eel, on top of an eel roll or nigiri. In sushi, it's usually served with such dishes as Unagi (eel) roll, and dragon roll, and can be served with other rolls as well.
Skill Level: ![]() |
Time: 30 Minutes |
Price: ![]() |
Makes: 100ml / 3.38fl oz |
Ingredients:
Conversions |
Directions:
01 - Turn on the heat to medium and combine in a small saucepan Mirin, Sake and Sugar.
02 - As soon as the mixture starts boiling, add the Soy Sauce and reduce the heat to low and continue simmering for 20 minutes.
03 - After 20 minutes the Sauce will have lots of tiny bubbles on the surface, that's normal. Turn off the heat and let it cool.
04 - As the Sauce cools, it will thicken. Once cool, store the Sauce in an airtight jar and keep in the refrigerator for up to 1 week.
Notes:
- Although we advice you to make just the right amount of sauce, you can also keep it in the fridge for a couple of days.
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Written by: Uncut Recipes | Disclaimer |
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Olivia
![]() February 25, 2020 I love unagi! I don't think I'll be able to find eel at my local shop but I'm gonna make this with another fish. Thank you so much! |
Alan
![]() February 23, 2020 This website is awesome! I really appreaciate all the hard work you people are putting into this website, all recipes are very traditional. I love this. I've made this recipe but without Sake as I couldn't find it. But it was still very very good. |
Amy
![]() February 23, 2020 What can I substitute mirin with? |
Dianne
![]() February 23, 2020 Could you add in the recipe how long for and how this sauce can be stored? I've made it doubling the amounts and I don't really know how long I can keep it for. Thanks. |
February 25, 2020
Really? Only 4 ingredients? That's awesome! Thank you so much for the recipe.