What Is The Sweet Brown Sauce On Sushi?

Eel sauce, also called unagi no tare, kabayaki sauce, or nitsume sauce (sweet eel sauce ), is a sweet, umami, and savory brown sauce that’s traditionally used for grilled eel dishes such as kabayaki, unadon (or unaju), and hitsumabushi. What is the black sauce on sushi?

What is sushi sweet sauce made of?

It’s a simple sauce made with soy sauce, mirin, sugar, and sake (no eel is used in the sauce except for the more traditional nitsume sauce, which contains eel broth), that’s thick enough to be used as a glaze.

What sauce goes on top of sushi?

Soy Sauce: used for dipping sushi and sashimi, soy sauce has a salty and sweet flavor that makes it ideal for topping off any roll. Wasabi: made from Kudzu, wasabi tastes slightly spicy like horseradish and mustard, and is used to add a kick to your sushi.

What is eel sauce made of?

Easy to make, eel sauce is a simple reduction of only four ingredients: sake, mirin, sugar, and soy sauce. Easy to use, its flavor will enhance not only eel and sushi rolls; but a wide variety of other foods, as well.

What is the brown sauce on nigiri?

The light soy sauce (the first type of soy sauce) has a reddish-brown color and is used for dressing, dips, and marinating ingredients.

What is yum yum sauce made of?

Yum Yum Sauce is made of mayonnaise, ketchup, vinegar, garlic, sugar, paprika and water to thin the sauce out. That’s it! It’s really just a matter of the right ratios of ingredients to get the flavor you want!

What is the name of the orange sauce on sushi?

Spicy Mayo Recipe (Sushi Restaurants Copycat)

Do you like that orange dipping sauce for sushi or that delicious orange drizzle over sushi rolls? Well Spicy mayo is SO easy to make and you only need 2-INGREDIENTS and the right proportions!

What’s in shoyu sauce?

Shoyu is the term broadly given to Japanese style soy sauces that are made from fermented soybeans, wheat, salt and water. In general, they are quite thin and clear and are a good all-purpose cooking and table sauce. Kikkoman soy sauce is the best-selling shoyu in the world.

What can you dip sushi in Besides soy sauce?

  1. Tamari. If you’re not dealing with a soy allergy or monitoring your sodium intake, tamari is the closest in taste to soy sauce.
  2. Worcestershire sauce.
  3. Coconut aminos.
  4. Liquid aminos.
  5. Dried mushrooms.
  6. Fish sauce.
  7. Miso paste.
  8. Maggi seasoning.

What do you put on top of sushi?

tasty toppings:

  1. chia seeds.
  2. sesame seeds.
  3. thin slices of fish.
  4. shrimp or crab salad.
  5. sliced almonds.
  6. crushed pecans.
  7. spicy baked seafood.
  8. sliced mango.

Is sweet soy glaze eel sauce?

What is Eel sauce? Eel sauce (kabayaki sauce) is a sweet grilling sauce made with mirin (or sake), sugar and soy sauce. It’s frequently referred to as eel sauce because the mixture is used to prepare unagi (fresh water eel).

Is unagi an eel sauce?

Eel sauce is called Unagi no Tare (うなぎのたれ) in Japanese, and it is a thick and sweetened soy sauce. Traditionally, it is commonly used on grilled eel or different dishes that feature grilled eel such as unagi don (Unadon/Unaju) or unagi sushi.

Is hoisin sauce like eel sauce?

hoisin. Hoisin sauce is similar to eel sauce in that it also has a soy sauce and sugar base. However, it lacks mirin and has several other ingredients added, such as rice wine vinegar, sesame oil, garlic, and pepper. It can even have hot sauce added!

What sauce does Jiro brush on sushi?

He brushes soy sauce on it, because he knows how much is sufficient to season each nigiri. Actually not just any soy sauce, but nikiri: A good sushi chef adds all the flavors the sushi needs before he hands it to the customer.

Is eel sauce alcoholic?

Eel sauce is made of mirin, soy sauce, sugar, and sake. Sake is a type of authentic rice wine made from Japan. This alcoholic beverage is made through the fermentation of rice. The rice has to be polished before being used for making the wine.

What is eel in sushi?

Also called unagi, freshwater eel is a very common type of fish used in sushi rolls. However, they aren’t just any old fish. In fact, eels are so special and difficult to cook properly that eel chefs are a completely separated profession from sushi chefs.

What is sushi sauce and how to use it?

Some sushi chefs marinate or grill the ingredients with soy sauce to enhance flavor. As well, recipes made with raw fish taste better with soy sauce. On the other hand, with uramaki (inside-out rolls), the traditional black sauce which comes in different variations is used for decorative purposes.

What sauce goes with eel sushi roll?

Eel Sauce – (Nitsume) – Traditionally used by the Japanese to complement their unagi (eel sushi roll) Garlic Mayo – Was first made in the United States, which is a fusion sauce that is both sweet and savory

What is the red sauce on sushi made of?

What is the red sauce on sushi? A lot of restaurants in America will serve a red spicy mayo sauce on some of their sushi rolls as it adds a nice kick to the dish. It’s made from may and chili sauce and commonly used on dragon rolls for example, but it’s not a traditional Japanese sushi sauce.

Eel Sauce – うなぎのタレ

  • A sweet, sticky sauce that is bursting with umami, eel sauce is the perfect condiment to use on grilled meats and vegetables, as well as yaki onigiri and sushi rolls.
  • There are just four ingredients required to prepare this classic Japanese sauce!
  • Much like homemade teriyaki sauce (the tastes are extremely similar), eel sauce is quickly becoming one of those condiments that I have to keep on hand at all times in my refrigerator.
  1. That’s because it goes well with so many of the things I prepare, and it’s a quick and easy way to give a piece of fish or some grilled asparagus a flavor boost when they need it.
  2. Even more problematic, although I could easily obtain a bottle of eel sauce from my favorite Japanese store back home in New York, locating the same product in the Midwest proved to be more difficult.
  3. And it turns out that my homemade recipe is far superior than the store-bought one!
  1. Store-bought eel sauce is typically quite sweet, however my version is far more profoundly umami and savory in flavor.
  2. Allow me to demonstrate how to make it today – it only requires four ingredients and takes around 20 minutes to prepare.
  3. Let’s get cooking!

What is Eel Sauce?

  • A sweet, umami, and savory brown sauce known as eel sauce (also spelled unagi no tare) and kabayaki sauce (also known as nitsume sauce (sweet eel sauce) is typically served with grilled eel meals like as kabayaki, unadon (or unaju), and hitsumabushi (grilled squid).
  • It’s a basic sauce prepared of soy sauce, mirin, sugar, and sake (no eel is used in the sauce except for the more traditional nitsume sauce, which incorporates eel broth), and it’s thick enough to be used as a glaze on grilled meats and vegetables.

Where to Buy Eel Sauce

  • Japanese stores such as Mitsuwa, Sunrise Mart, and Nijiya Market sell eel sauce, which may be purchased online.
  • You may also be able to get eel sauce in some Asian stores, however this is not a guarantee that you will be successful.
  • Target occasionally has eel sauce, which is a treat!
  1. Nevertheless, just like with Asian supermarkets, it all depends on which one you go to and where you are located.
  2. The quickest and most convenient method to obtain eel sauce is to either create it yourself or purchase it from a reputable internet retailer.

Ingredients for Eel Sauce

  • Mirin is used to add sweetness and acidity to the sauce, as well as to give it its sticky texture. I’m using 100ml, which is equivalent to around 6 1/2 teaspoons.
  • Sugar is used to enhance the sweetness of the sauce as well as to give it its sticky texture. I’m using 3 1/2 tablespoons, but you may adjust the sweetness to your liking if you want a sweeter sauce. I recommend adding 1 teaspoon at a time and tasting after each addition
  • Soy Sauce is full of umami! This sauce is bursting with umami flavor, and what better way to add that fifth taste than with soy sauce? I’m using 100ml, which is equivalent to around 6 1/2 teaspoons.
  • Sake: Add 2 1/2 teaspoons of cooking sake or sake you would drink to the sauce to give it a fruity flavor and a hint of bitterness.

How to Make Eel Sauce

  1. Using a small saucepan, combine all of the ingredients and bring the mixture to a rolling boil
  2. Reduce the heat to low so that the sauce is still boiling and continue to simmer for 15-20 minutes more.
  3. When the sauce has thickened, remove it from the heat and transfer it to a serving bowl to cool. Wait until the sauce has cooled to room temperature (the sauce will continue to thicken as it cools).
  4. Transfer the sauce to a sauce bottle or other storage container and store it in the refrigerator until needed. Enjoy

In place of soy sauce, you may prepare gluten-free eel sauce by using tamari sauce or liquid aminos. If you are wondering whether eel sauce is vegan, the answer is a resounding yes.

How Long Does Eel Sauce Last?

  • When kept in the refrigerator, homemade eel sauce will keep around 2 weeks.
  • Because it includes preservatives, eel sauce purchased from a store can be kept for several months.
  • If you don’t use eel sauce very often, you may store it in the freezer.
  1. Keep it in an airtight storage container, and to defrost it, place the frozen sauce in a small pot and cook on low until the sauce is hot, about 10 minutes.

What to Serve Eel Sauce With

  • There are a plethora of applications for this sweet and savory sauce! Unagi sauce is most commonly associated with grilled eel, although it may be used in a variety of other ways as well. Unagi sauce can be used to flavor grilled vegetables, tofu, fish, chicken, and beef (which is perfect for the barbecue season), as a sauce for sandwiches and pizzas (which is especially delicious on pizza! ), lightly brushed on yaki onigiri (grilled rice ball), and drizzled on sushi (which is especially delicious on sushi). Some dishes that you may use eel sauce with are as follows: Temari sushi
  • Onigiri (with instructions on how to create onigiri in four distinct varieties)
  • Baked chicken katsu
  • Okonomiyaki
  • California rolls

Was this Eel Sauce Recipe something you’d like to try? Is there anything you’d want to share about the adjustments you’ve made? Please share your thoughts and ideas in the space below. Thanks! Print

Eel Sauce

  • A sweet, sticky sauce that is bursting with umami, eel sauce is the perfect condiment to use on grilled meats and vegetables, as well as yaki onigiri and sushi rolls. Time required for preparation: 5 minutes
  • cooking time required: 20 minutes
  • total time required: 25 minutes
  • yield: 1 cup 1x
  • Recipe type: Condiments
  • cooking method type: boiling
  • cuisine: Japanese
  • diet type: vegetarian
  • 10 tablespoons mirin, 10 tablespoons soy sauce, 3 1/2 teaspoons sugar, 2 1/2 tablespoons sake
  1. Put all of the ingredients in a small saucepan and bring them to a rolling boil.
  2. Reduce the heat to low (the sauce should still be boiling) and continue to simmer for 15-20 minutes, or until the desired consistency is reached — the longer you cook the sauce, the thicker it will become. NOTE: Also, keep in mind that the sauce will continue to thicken as it cools down further. In my experience, I usually finish frying it at approximately 17 minutes and then transfer it to a container to chill. A little drizzle over sushi, along with eel or grilled meats or chicken is delicious!


It will stay in the refrigerator for up to 3-4 weeks.


  • 68 calories per serving
  • 11.7 grams of sugar
  • 442.7 milligrams of sodium
  • 0 gram of fat (saturated fat), 0 gram of unsaturated fat, 0 gram of trans fat
  • 13.5 grams of carbohydrates
  • 0 gram of fiber
  • 1.1 grams of protein
  • 0 milligrams of cholesterol

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All About the Sauce: What to Eat Your Sushi With

  • When it comes to eating sushi, sauces are critical components, just like they are in many other types of food.
  • If you use the incorrect sauce or the wrong number of ingredients, sushi may rapidly turn into a cheat day.
  • Sushi is made with vinegar-soaked rice, veggies, fish, and other high-quality ingredients and is a fantastic healthy lunch option.
  1. There are a few tips and tactics to utilizing sauces and pastes to get the utmost greatest taste out of your sushi, and they are as follows:

Best Sauces, Pastes, and Sides

  • Despite the fact that you may be familiar with the strips of ginger and dollops of wasabi that come with most sushi orders, you may not be aware of their most effective application. For your convenience, we’ve broken down some of the most typical sauces, pastes, and sides you could order to thrill your taste senses during your next meal. In addition to being used for dipping sushi and sashimi, soy sauce has a salty and sweet flavor that makes it an excellent condiment to put as a finishing touch on any roll.
  • Wasabi: Made from the root of the Kudzu plant, wasabi has a somewhat spicy flavor similar to horseradish and mustard, and it is used to give your sushi a bite. Some customers also prefer wasabi because it masks the smell of fish and aids in the suppression of microorganisms that can reside in raw meals, according to the manufacturer.
  • Slices of ginger: pickled in vinegar, the strips of ginger supplied with your sushi should be taken in between rolls. When you eat the roll, the intense flavor cleanses your palette, allowing you to completely appreciate the distinct flavors of each roll.
  • Sashimi dipped in Ponzu Sauce: Ponzu sauce is a citrus-based sauce that is commonly used as an addition to soy sauce. It is a popular dipping sauce used to provide a tart, tangy flavor to raw sashimi.
  • Eel Sauce: eel sauce is a viscous, sweet sauce that is poured on top of a variety of nigiri when they are prepared for serve.
  • The sort of sauce or condiment you select to serve with your sushi will be determined by your own preferences.
  • When in doubt about what a sauce is or what it tastes like, you may always ask your waitress for further information.
  • If you ask, they’ll be able to inform you about the sauce’s components, flavor, and the best ways to incorporate it into your meal for an incredible flavor combination.

Avoid Drowning Your Sushi in Sauce 

  • When it comes to popular condiments like soy sauce, keep in mind that you don’t want to drown your rolls in the sauce.
  • Soy is naturally heavy in salt and may quickly deplete the nutritional value of a roll if used in excess.
  • In order to acquire the perfect quantity of taste, experts recommend that you dip only the fish into the soy sauce and avoid dipping the rice, which will absorb too much moisture.
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Keeping Your Meal Healthy 

  • Sushi is a popular meal option due to the unlimited number of ways it may be customized, the variety of taste combinations available, and the potential health advantages it might provide.
  • The abundance of popular types of fish like tuna, salmon, and yellowtail available in a variety of classic rolls makes sushi a healthy dinner to enjoy with friends and family.
  • Use the correct sauce variation to elevate some of your favorite sushi dishes to a whole new level of deliciousness!

Eel Sauce Is a Delicious Condiment That’s Completely Eel Free

Nutrition Facts (per serving)
78 Calories
0g Fat
14g Carbs
1g Protein

Full Nutrition Label Display Full Nutrition Label Hide Full Nutrition Label

Nutrition Facts
Servings: 4
Amount per serving
Calories 78
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 876mg 38%
Total Carbohydrate 14g 5%
Dietary Fiber 0g 0%
Total Sugars 13g
Protein 1g
Vitamin C 0mg 0%
Calcium 6mg 0%
Iron 0mg 1%
Potassium 73mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
  • Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. Spoiler alert: eel sauce does not include any actual eel meat or fish. As Japanese cuisine has expanded throughout the United States, this sauce, which is based on the Japanese sauce known as nitsumé (which actually contain eel broth), has been Americanized over time as well. This recipe is for the sauce that is frequently served alongside the Japanese grilled eel known as unagi, as well as for almost half of the fancy rolls that are a fixture of many American sushi restaurants, according to the author. The sauce is thick and sticky, and it has a salty, sweet, and very umami flavor. It’s possible that you’ve licked it off a dish or two in the past. Eel sauce is a basic reduction consisting of only four ingredients: sake, mirin, sugar, and soy sauce. It is quick and simple to prepare. With its mild flavor, it is suitable for a wide range of dishes, including eels and sushi rolls, as well as a wide range of other cuisines. Everything from chicken wings to grilled eggplant, as well as beef and deep-fried tofu, should be tried with it. We’ve even seen it used to sprinkle over popcorn and consumed with a spoon, which is quite cool. Because of the high sugar and salt content, the sauce preserves well, so don’t be afraid to prepare a large batch and freeze some of it. You can even put it in the freezer. Having a sauce like this on hand to quickly dress up a simple dish is a terrific idea because of the depth of flavor and adaptability it offers. An eel bowl, also known as unagi don, is a famous dish that incorporates eel sauce. Despite the fact that it appears to be a bit daunting at first appearance, grilled eel filet can be found in the freezer area of many Asian grocery shops. Simply defrost the eel, cook it briefly under the broiler, and serve it over a dish of steamed rice drizzled with your own special eel sauce. It’s a straightforward, tasty recipe that can be prepared any night of the week or for a fast lunch on the go. 4/4 cup mirin
  • 1/4 cup soy sauce
  • 2 tablespoons sake, or Japanese rice wine
  • 2 teaspoons granulated sugar
  • 4/4 cup rice wine
  1. Assemble all of the materials
  2. Cook over medium heat, stirring constantly, until the mirin, soy sauce, sake, and granulated sugar are completely dissolved.
  3. Continue to stir the ingredients occasionally while bringing the sauce to a low boil.
  4. Remove roughly one-third of the liquid from the mixture. Keep in mind that the sauce will thicken as it cools. Placing a tiny bit of the sauce on an empty plate and drawing an arc through the sauce with your finger can help you determine the consistency. If the line remains in place, the sauce has been sufficiently reduced. It should have the consistency of honey when stored at room temperature.
  5. Remove the pan from the heat when the sauce has reached the desired consistency. Allow it to cool somewhat before using it as desired. You may store it in an airtight jar in the refrigerator for up to 2 weeks.


  • The sauce should be thin, but not runny. If you accidently over-reduce it, simply add a little water to thin it down again until the right consistency is achieved again. It’s important to remember that when cooked, it will thin down a little.

How to Store and Freeze

  • Refrigerate for up to two weeks after being stored in a tightly sealed container.
  • Eel sauce can be stored in the freezer for up to 3 months. Following cooling, just transfer the sauce to an airtight container or freezer bag and store it in the freezer.

Yum Yum Sauce

  • Yum Yum Sauce is really simple to create and tastes just as amazing as the sauce served at your favorite Japanese hibachi restaurant. With any type of meat, this acidic, salty, and sweet sauce will be a hit! SAUCE IS YUM YUM! Of course, this is in conjunction with our Hibachi Chicken article from earlier this week! Hibachi is not complete without this sauce
  • it is really delicious! This sauce is produced with only a few basic ingredients, most of which you probably already have in your cupboard. We had to try numerous different things, but we are delighted to report that this tastes exactly as wonderful as the restaurant version! It’s made consisting of ingredients such as mayonnaise, ketchup, vinegar, garlic, sugar, paprika, and a small amount of water to thin it down. That’s all there is to it! Everything comes down to finding the appropriate proportions of elements to produce the flavor you desire! Alternatively, you may serve this over London Broil or any other type of chicken, such as baked chicken breasts or Crispy Baked Chicken Thighs. The length of this post may be the smallest I’ve ever written on this site! The recipe, on the other hand, is quite self-explanatory. All you’ll need is a bowl or a jar and a whisk to bring everything together! When it comes to vinegar, I like rice vinegar, so try to find some and use it if you can. If not, apple cider vinegar will work quite well in its place. When I make our sauce, I prefer to thin it out quite a little, often using around 3 Tablespoons of water. So that we may sprinkle it over the meat, I do it this way. You may also make it thicker and use it as a dipping sauce instead of a dressing. Once everything has been combined, it is recommended that you let the sauce to sit for several hours to allow the flavors to mingle. I’d recommend at least an hour, and ideally up to 24 hours if possible. A container of yum yum sauce will keep in the refrigerator for up to 7 days. Enjoy! ~Nichole The ingredients are as follows: 1 cup mayonnaise
  • 2 tablespoons Ketchup
  • 1 tablespoon Granulated Sugar
  • 12 tablespoons Paprika
  • 2 teaspoons rice vinegar or apple cider vinegar
  • 2 teaspoons Garlic Powder
  • 1-4 Tablespoon Water as required.
  • In a medium-sized mixing bowl, whisk together all of the ingredients until smooth, starting with 1 tablespoon of water and adding more as required to get the desired consistency.
  • If you want the greatest flavor, refrigerate for at least 1 hour before serving.
  • It is possible to store leftover sauce in an airtight container or jar for up to 5 days.

2 tablespoons | 200 calories per serving Nichole is the creator and CEO of The Salty Marshmallow, a gourmet marshmallow company. Her love of cooking and baking began more than a decade ago, and she now specializes in simple dishes that are packed with flavor and that the whole family will enjoy! More information on Nichole may be found here.

Spicy Mayo for Sushi (Restaurants Copycat)

  • Like the orange dipping sauce for sushi, or the delightful orange drizzle over sushi rolls, how about you? Spicy mayo is really simple to prepare and only requires two ingredients! You’ll want to try this spicy mayonnaise dipping sauce if you appreciate the flavor of the excellent spicy mayonnaise dipping sauce served at restaurants. If you’re going to create handmade sushi rolls, you absolutely must prepare this spicy mayonnaise sauce. It enhances the taste of the sushi rolls tremendously! The amounts of the ingredients are critical in creating a well balanced spicy mayo sauce. Adding too much sriracha (and a little goes a long way) may make the sauce overpoweringly hot, while not enough sriracha can result in a sauce that tastes too much like mayonnaise, so finding the right balance is important. This mayo and sriracha ratio is the perfect mix for creating a spicy mayo sauce that tastes like it came straight from a restaurant kitchen. You should drizzle or drown your sushi in this sauce because it is so delicious!! INGREDIENTS: 1/2 cup mayonnaise
  • 2 tablespoons sriracha sauce
  • a pinch of salt and pepper

DIRECTIONS: 1. Whip together the mayonnaise and sriracha sauce until completely smooth and no streaks are visible. Transfer the sauce to a serving dish or a squeeze bottle made of plastic (for a nice drizzle use a plastic squeeze bottle.) 2. Refrigerate until the mayonnaise and sriracha expire, then serve (or about 1-2 months.)

Spicy Mayo Recipe (Sushi Restaurants Copycat)

  • Like the orange dipping sauce for sushi, or the delightful orange drizzle over sushi rolls, how about you? Well, spicy mayo is very simple to prepare and only requires two ingredients in the proper quantities! Make this homemade spicy mayonnaise in the comfort of your own home and enjoy the same delicious restaurant-style spicy mayonnaise dipping sauce! The mayo and sriracha sauce should be whisked together until fully combined and no streaks remain. Transfer the sauce to a serving bowl or a plastic squeeze bottle (a plastic squeeze bottle makes a beautiful drizzle, which is what you want).
  • Continue to store in the refrigerator until the mayo and sriracha expire (approximately 1-2 months).

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What’s the difference between soy sauce and shoyu?

It’s possible that you’ve come across a recipe that calls for shoyu as an ingredient and wondered what it was. Here’s a rundown of the most prevalent varieties of soy sauce available on the market, as well as the differences between them.

Japanese Soy Sauce/shoyu

  • When it comes to Japanese-style soy sauces, shoyu refers to a variety of sauces prepared from fermented soybeans and wheat, as well as salt and water.
  • Most of the time they are relatively thin and transparent, making them ideal for use as a general-purpose cooking and table sauce.
  • Kikkoman soy sauce is the best-selling shoyu in the world, according to the company.
  1. Natural brewing (fermentation) is used in the production of this beer, and it involves the addition of a particular aspergillus mold to steamed soy beans and roasted wheat to generate a ″koji″ mash, which is then mixed with water and salt.
  2. In order for this ″moromi″ to acquire its flavor and aroma over several months, it is allowed to spontaneously brew and ferment for several months.
  3. This is followed by a slow pressing and filtering process to remove the raw soy sauce, which is then pasteurized to maintain the rich flavor and high quality of the soy sauce.
  1. This is a greatly simplified depiction, but the entire process is extremely time-consuming and critical to making Kikkoman’s distinctive umami flavor.
  2. Over 300 various flavor profiles, such as fruits, vanilla, coffee and whiskey, may be perceived in addition to the rich flavor!

Chinese soy sauces

  • Other forms of soy sauce, such as Chinese soy sauce, have a distinct flavor profile that differs from shoyu.
  • These are often chemically made or partially brewed with little or no wheat or yeast, and they are available in both light and dark versions.
  • Whereas Japanese shoyu includes just four components, Chinese soy sauces often have a minimum of eleven to twelve ingredients.
  1. Unlike Japanese shoyu, dark Chinese soy sauces typically include caramel coloring E150 and are thicker in texture, with a sweetish aftertaste.
  2. Light Chinese soy sauces, on the other hand, have a greater salt level than Japanese shoyu and are thicker in texture.
  3. Aside from that, they do not have the same amount of translucence and might appear a little ″muddy.″ To make recipes easier to prepare, Kikkoman may be replaced for both light and dark soy sauces.
  1. It can be used in stir-fries, marinades, dipping sauces, salads, and as a general flavor in any sort of food.

Light vs dark soy sauce

  • As previously stated, Chinese soy sauce is available in two kinds, each of which differs significantly from Japanese Shoyu.
  • What is the difference between light and dark soy sauces, and how do they differ?
  • It is thinner in texture and often saltier than dark soy sauce, in addition to being lighter in color and lighter in texture.
  1. In Cantonese cookery, light soy sauce is frequently used as a flavoring agent.
  2. Dark soy sauce is richer and sweeter than its lighter counterpart, and it is used for dipping.
  3. This particular type of soy sauce is frequently used to coat meats and to provide color to other cuisines.

Indonesian soy sauce

Kecap manis is an Indonesian form of soy sauce that contains palm sugar molasses as well as additional ingredients such as ginger, garlic, curry leaves, and other spices. It is thick and syrupy in consistency, and it tastes quite different from other forms of soy sauce.

Does Soy Sauce Contain Alcohol?

  • Kikkoman Naturally Brewed Soy Sauce contains less than 2 percent alcohol by volume, according to the manufacturer.
  • This product contains no alcohol since it is produced naturally as a byproduct of the fermentation process, in which the wheat starches are broken down into sugars and a portion of the sugars is converted to alcohol.
  • If you want a soy sauce that has no alcohol, you can buy Kikkoman Tamari Gluten-free Soy Sauce, which contains no wheat and hence produces no alcohol.
  1. The Halal Feed and Food Inspection Authority (HFFIA) has certified it to be halal, and their mark appears on the bottle label as evidence of this.
  2. In this product, the Spirit Vinegar component is a naturally occurring acidic chemical derived from sugar cane and sugar beet sugar cane.
  3. It is not considered to be an alcoholic intoxicant and is therefore considered halal.

Kikkoman also makes other soy sauces

  • Kikkoman Tamari Gluten-free Soy Sauce is a wheat-free soy sauce made from soybeans, water, salt, and spirit vinegar. It may be enjoyed by individuals who are allergic to wheat or suffer from celiac disease since it is gluten-free. It is also good for halal diets because there is no alcohol created as a by-product of fermentation because of the absence of wheat in the recipe.
  • In comparison to the original, Kikkoman Less Salt contains 43 percent less sodium yet retains the same delicious flavor.
  • Kikkoman Ponzu is a soy sauce seasoned with lemon juice that has a delicate sweet-sharp flavor. It’s delicious sprinkled over fish and chips or used as a salad dressing
  • Kikkoman Sweet Soy Sauce, which has been sweetened, is excellent drizzled over rice or used as a dip.

What’s the Best Substitute for Soy Sauce? Here Are 10 Delicious Options

  • Photograph by Bill Oxford/Getty Images It enhances the umami flavor of marinades, creates a fantastic sauce for stir-fries, and is a must-have accompaniment to sushi and dumplings.
  • Yes, soy sauce is one of the unsung heroes of our cupboard.
  • Besides being delicious, it’s also really adaptable.
  1. It’s salted, sour, and flavorful in all the right ways.
  2. However, if you have a soy or wheat allergy, you should avoid using the condiment.
  3. Alternatively, you may be checking your sodium consumption and just attempting to avoid it.
  1. Is there a good soy sauce replacement that you can use instead?
  2. Yes, there are a total of 10 of them.

But first, what is soy sauce?

  • In fact, the salty brown liquid known as shoyu, which has Chinese origins, is really created from a fermented paste of soybeans, roasted grains, brine (also known as saltwater), and a mold known as kji.
  • Science and Civilization in China, Volume 6 explains that it dates back to the Western Han Dynasty in 206 BCE and was traditionally employed as a method of stretching salt, which was a precious and expensive item at the time of its invention.
  • To prepare traditional soy sauce, it takes months of preparation.
  1. Before anything else, soybeans are soaked and boiled, then wheat is toasted and ground.
  2. The mixture is then infected with kji, mixed with brine, and let to brew for a period of time.
  3. Finally, when the liquid has been squeezed from the solids, it has been pasteurized and packaged, and it has arrived at your table.
  1. Soy sauce may have a distinct taste from bottle to bottle depending on the nation and area of origin, and there are countless variations and tastes to choose from.
  2. (Light, dark, sweet, and thick are among of the most typical options.)

How to use soy sauce: 

  • When it comes to seasoning and adding layers of umami flavor to dishes, soy sauce serves double duty. Recipes including fried eggs and steaming rice, to sautéed vegetables, soups, marinades, salad dressings, and sauces may all benefit from the addition of savory ingredients. Here are a few of our favorite uses for soy sauce, including: Carrot-Ginger Dressing
  • Seasoned Steamed Eggplant
  • Scallion Pancakes. Roasted Squash and Tofu with Soy, Honey, Chili, and Ginger. Sweet-and-Sour Pork Skewers with Pineapple.
  • Don’t be concerned if you’re avoiding soy sauce due to dietary restrictions (or just because you’ve run out).
  • You can replace other components that are equivalent.
  • The ten soy sauce alternatives listed below can all be used successfully; however, keep in mind that they are not exact matches and that the flavor of the finished meal may differ as a result of the substitution.
  1. In order to achieve the greatest results, we usually recommend starting slowly and tasting as you go (rather than substituting in a 1:1 ratio).

The Best Soy Sauce Substitutes

1. Tamari

  • If you don’t have a soy allergy or are watching your salt consumption, tamari is the closest thing you’ll find to soy sauce in terms of flavor.
  • This is due to the fact that it is likewise prepared from soybeans and brewed in a similar manner, but it does not include wheat and is therefore gluten-free.
  • Some products, however, contain minor quantities of wheat, so be sure to read the label if you’re trying to stay gluten-free.
  1. Because it has a comparable saline content as soy sauce, it may be used in a 1:1 substitution.
  2. San-J is a brand that many people enjoy.
  3. Try it out in the following situations: Any meal that asks for soy sauce is acceptable.

2. Worcestershire sauce

  • This British condiment, which is also a fermented sauce, is often made out of a mixture of malt vinegar, anchovies, spices, sugar, salt, garlic, onions, tamarind extract, and molasses, among other ingredients.
  • It has the same umami flavor as soy sauce, but it contains far less salt and contains neither soy or gluten.
  • Those with shellfish or seafood allergies, on the other hand, should avoid this dish.) Lee & Perrins Worcestershire is a favorite of ours.
  1. Try it out in the following situations: Dishes that employ soy sauce for taste but not saltiness, because Worcestershire sauce has a lower salt content than soy sauce.

3. Coconut aminos

  • Coconut aminos, a sauce created from fermented coconut sap, has a taste profile that is comparable to that of soy sauce in terms of umami.
  • However, in addition to being a little bit sweeter, it’s also lower in sodium (a teaspoon has only 90 milligrams of sodium, as opposed to 290 milligrams in soy sauce), and it’s gluten-free.
  • Brands such as Coconut Secret may be found at health food stores, well-stocked grocery stores, and on the internet.
  1. Try it out in the following situations: Any meal that asks for soy sauce is acceptable.

4. Liquid aminos

  • Liquid aminos (such as Bragg) are a type of liquid protein concentration that is derived from soybeans but has not been fermented.
  • It’s gluten-free, just like coconut aminos, however it contains soy and has a salt concentration that’s similar to coconut aminos.
  • It has a flavor that is similar to soy sauce, although milder and sweeter.
  1. Try it out in the following situations: Any meal that asks for soy sauce is acceptable.

5. Dried mushrooms

  • If you’re looking for a soy sauce alternative that’s gluten- and soy-free while also being low in salt, dried shiitake mushrooms might be a good option.
  • Use the soaking liquid from the mushrooms in place of the soy sauce once they have been rehydrated in water.
  • Although it is not the most accurate substitution in the group, it does have a strong umami flavor.
  1. Dried shiitake mushrooms may be found at most supermarket shops.
  2. (See the mushroom section for more information.) Try it out in the following situations: A meal that requires just a tiny amount of soy sauce because the taste is more concentrated is one in which

6. Fish sauce

  • This tasty condiment is created from fish or krill that has been fermented in salt for up to two years to develop its distinctive flavor.
  • Despite the fact that fish sauce has a savory, umami flavor similar to soy sauce, you definitely won’t want to substitute it in the same proportions as shoyu because it is more pungent than shoyu.
  • Red Boat Fish Sauce is chef-approved and our go-to brand, but Squid is a less expensive alternative that is equally as good.
  1. Try it out in the following situations: Any meal that asks for soy sauce is acceptable.

7. Miso paste

  • Using fish or krill that has been fermented in salt for up to two years, this delectable condiment is created.
  • Fish sauce has a delicious, umami flavor similar to soy sauce, but it’s more pungent than shoyu, so you won’t want to use it in the same proportions as the latter.
  • Red Boat Fish Sauce is our preferred brand, and it is chef-approved, but Squid is a less expensive alternative that is equally as tasty.
  1. Put it into practice by typing: in.
  2. Soy sauce may be used in any recipe.

8. Maggi seasoning

  • Maggi sauce is a Swiss condiment created from fermented wheat proteins, which results in a rich, savory umami flavor that complements a variety of dishes.
  • Almost like a liquid form of Vegemite, it’s a delicious treat.
  • The fact that this product is very concentrated means that you should only use little amounts to season your food.
  1. Try it out in the following situations: Any meal that asks for soy sauce is acceptable.

9. Anchovies

  • We’ll confess that substituting anchovies for soy sauce will not work in every recipe.
  • However, the small, chef-approved canned fishes may add a punch of delicious flavor to a dish, and they don’t actually taste fishy—we guarantee it.
  • The addition of a few of finely minced anchovies to something like a cooked sauce or curry can make it taste even better!
  1. (However, we would not recommend this as our first pick, just to be clear.) If you’re prepared to spend a bit more money, Ortiz is our top recommendation.
  2. Try it out in the following situations: Cooked recipes that call for soy sauce, which will allow the anchovies to melt into the sauce and become part of the meal

10. Salt

  • Soy sauce is used to season meals in the same way that salt is.
  • In addition, while its flavor is far more nuanced than that of plain old Diamond Crystal (our recommended brand of kosher salt), you may replace salt when you’re in a need.
  • Just bear in mind that you’ll lose the umami flavor if you do it this way.
  1. Try it out in the following situations: A meal that does not rely entirely on soy sauce for its taste, due to the fact that salt is a less complex flavoring agent.

Does soy sauce go bad?

  • Is it possible that you threw away an old bottle of soy sauce when you did a deep clean of your refrigerator?
  • Although the expiration date had past, you probably didn’t have to throw it out because the contents were still edible.
  • The reason behind this is as follows: Given that soy sauce is a fermented food, it includes microorganisms that allow it to be stored for an extended period of time, even at room temperature.
  1. (Consider all of the soy sauce packets you receive with takeout—they aren’t always kept cold).
  2. An unopened bottle of soy sauce may keep for up to two or three years if kept refrigerated, while an opened bottle can be kept out of the refrigerator for up to one year if kept chilled under the right conditions.
  3. Even in such case, it is unlikely to deteriorate, though the flavor will undoubtedly be diminished.
  1. Keeping it in the refrigerator will ensure that it continues to taste its best.

Want to make a homemade substitute for soy sauce? Here’s how.

Ingredients: 2 tblsp beef bouillon (optional) (regular or low-sodium) 1 teaspoon molasses (optional) 1 teaspoon of apple cider vinegar (optional) a pinch of freshly grated ginger 1 teaspoon of garlic powder peppercorns that have been freshly powdered, to taste Directions:

Step 1: Combine the ingredients

To make the beef bouillon, mix the molasses, the apple cider vinegar, the ground ginger and garlic powder in a small saucepan over medium-high heat until the beef bouillon is hot.

Step 2: Simmer and reduce

Bring to a boil, then decrease the heat to a low setting and continue to cook until the liquid has been reduced to your preferred flavor strength, 10-12 minutes.

Step 3: Season

Season with a few cracks of freshly ground black pepper to taste, and serve immediately. The combination can be kept in the refrigerator for up to 5 days at room temperature. Is Soy Sauce Required to Be Refrigerated? Related: Does Soy Sauce Need to Be Refrigerated? Because our refrigerator is on the verge of bursting

Homemade Sushi: Tips, Tricks, and Toppings!

Homemade sushi instruction that is simple to follow and includes plenty of techniques, tactics, and photographs to help you roll like a master. Also included are recipes for sushi rolls and sauces aplenty! Right? Isn’t it about time?!

Homemade Sushi: Tips, Tricks, and Toppings

  • Let’s get started right away!
  • It may appear to be a lot of things to purchase at first, but most of them become pantry staples, and non-perishables such as nori, sushi rice, and vinegar will last an absurdly long time in your pantry.
  • Ultimately, you’ll get between 4-6 sushi meals for the price of one at a traditional restaurant.
  1. But, above all, it is really enjoyable!
  2. Invite a few pals over for a wild night of fun.
  3. A benefit is that this is one of the rare occasions when saying ″Here’s everything you need; now go prepare your own dinner!″ is considered socially acceptable.
  1. Set out all of your ingredients and invite your friends and family to help you make their own cinnamon buns!
  2. I’ll guide you through each step in this post, and then at the conclusion, I’ll give a downloadable cheat sheet to make your new sushi journey even simpler!
  3. Make no mistake: rolling sushi is far less difficult than it appears.
  • Your rolls may not turn out to be worthy of a 5-star restaurant on your first attempt, but it won’t be long until your masterpieces are so beautiful that you’ll want to post them on Instagram!

homemade sushi staples:

  • Sushi rice (I prefer the brand Nishiki for this!). In addition to a bamboo mat (for example), plastic wrap, nori sheets (seaweed sheets), low-sodium soy sauce, toasted sesame and/or chia seeds, sriracha chili sauce, wasabi and pickled ginger (optional, but delicious!)

Alternatively, you may get your basics at your local asian food market or in the foreign food department of your local grocery store. Almost every grocery store I’ve visited has all of the items listed above, and some even display them next to the ready-bought sushi for convenient shopping! Sweet! Once you’ve stocked your cupboard with essentials, all you’ll need is some fresh food.

Some of my favorite veggies for homemade sushi rolls:

  • Cucumber, avocado, asparagus, jalapeo, green onion, carrots, yuca, sprouts, lettuce, bell peppers, red onion, radish, and sweet potato are just a few of the ingredients.
  • Pineapple, mango, apple, and pear are some of the most delicious fruits you’ll ever eat.
  • What about protein sources?
  • You can have everything you want!
  1. Because that’s what’s readily accessible in my area, I often make use of shrimp tempura and/or sashimi grade tuna.
  2. The only fresh salmon I could find while I lived in Virginia was from Asian stores, but now in coastal North Carolina, my options are more restricted.
  3. If you’d like, you may also use tofu or cream cheese in the rolls as well!
  1. Be imaginative and include whatever that takes your fancy when it comes to sushi.

step 1 – make the rice:

  • In a medium-sized saucepan, combine 1+1/2 cups of rice with 2 cups of water and bring to a boil over high heat.
  • Reduce the heat to low and cover the pot after the water begins to boil.
  • Allow the rice to cook for 20 minutes, stirring approximately every 5 minutes.
  1. Remove the pan from the heat after 20 minutes, but leave the rice covered for another 10 minutes or so to ensure that the rice is completely cooked.
  2. The most effective method of ruining sushi is to wrap it in crispy rice.
  3. I have TOTALLY committed this error in the past – whoops!
  1. To make certain that your rice is perfectly fluffy, try it out on your tongue.
  2. Feel free to use a rice cooker or (see here) for quick sushi in under 2 minutes; quinoa may also be used as a substitute for rice if desired.
  3. The only aspect of the procedure that takes a significant amount of time is the preparation of the rice.
  • Preparing your fish, vegetables, and sauces as it cooks will save you time afterwards.

step 2 – season the rice:

  • To save time and effort, if you don’t already have rice vinegar, you may get the pre-seasoned type to save time and effort.
  • Simply season with salt and white vinegar to taste if you already have a bottle of rice vinegar or if you have white vinegar on hand.
  • 1/3 cup seasoned rice vinegar or 1/3 cup vinegar seasoned with one teaspoon sugar and half teaspoon salt will be required for the rice quantities shown above.
  1. Pour the sauce over your rice and fluff with a fork before tasting it.
  2. Season with salt and sugar to taste.
  3. Remove the rice from the heat, transfer it to a bowl, and cover it with a paper towel to keep it warm.

step 3 – julienne your veggies:

Prepare your vegetables while the rice is cooking and cooling. Set the matchsticks aside after slicing them vertically. You’ll be ready to go as soon as the rice is finished!

step 4 – wrap it up:

Wrapping your bamboo mat in plastic wrap can help you prevent a sloppy clean-up and cleaning. Remove the nori sheet from the top and get your rice!

step 5 – inside-out or outside-in:

  • There are two most popular methods of making sushi: inside-out rolls with rice on the exterior and nori on the inside, and rolls wrapped in nori on the outside and rice on the inside.
  • Due to the fact that it is simplest to produce rolls with seaweed on the exterior, that is what we will begin with for this homemade sushi guide!
  • Take a spoon and distribute a thin layer of rice on the seaweed sheet, pressing it down firmly.
  1. If you’re making huge rolls, you may want to add an extra layer.
  2. I prefer bite-sized pieces, so I add a thin layer and leave a little extra space at the end of the process.
  3. It is entirely up to you!

step 6 – line it up:

  • Arrange your toppings in the center of the plate, closely adjacent to one another.
  • If you have huge pieces of bread or an abundance of components, you may wish to stack some of them on top of one another.
  • When preparing rice on the inside, arrange your vegetables and/or seafood on top of the rice.
  1. In order to serve rice on the outside, first turn the sheet of nori so that it contacts the plastic wrap, then add your veggies to the side that only has seaweed on it.

step 7 – roll, squeeze, repeat:

  • This one is difficult to describe…
  • yet it is simple to perform!
  • The initial roll will help to bind the ingredients together in the middle.
  1. To unfurl the bamboo mat, roll approximately 1/4 of the mat and gently compress (to ensure that it sticks).
  2. This technique should be repeated until the sheet of rice, seaweed, and vegetables has been rolled into a spiral shape.
  3. Give it one last squeeze to ensure that the transaction is sealed.

step 8 – slice and serve:

  • Using a chef’s knife that has been freshly sharpened, cut into bite-sized discs.
  • Wrap the sushi roll securely in plastic wrap before cutting it into pieces if you’re topping it with sashimi or avocado.
  • This will keep everything tidy and orderly, plus it will prevent the dreadful act of hurling avocado slices all over the kitchen counter and floor.
  1. However, if that seems like fun to you, go ahead and throw away!
  2. I’m going to stay with the saran wrap for now.
  3. Afterwards, layer on your toppings (as seen below!) and prepare a couple sauces for dipping.
  1. That is, after you have stolen the end bits off the roll (they are always the messiest!) and shoved them in your face!
  2. We had a lot of fun preparing this handmade sushi, and we hope you will as well!

tasty toppings:

  • Chia seeds, sesame seeds, thin pieces of fish, shrimp or crab salad, sliced almonds, crushed walnuts, spicy baked seafood, sliced mango, chopped green onion, seaweed salad, and my personal favorite topping. avocado

Want to learn how to wrap your sushi rolls with fresh avocado? Check out this video. (Click here to view the tutorial) It’s really not that difficult!

homemade sushi sauces

We can’t make handmade sushi without using some not-so-secret condiments, can we?

spicy mayo:

  1. 1 tablespoon homemade or store-bought mayonnaise
  2. 1/2 tablespoon sriracha chili sauce

Adjust the heat to your preferred degree, ranging from moderate to outrageously intense! If necessary, substitute vegan mayonnaise or plain greek yogurt for the mayonnaise.

eel sauce:

  1. Heat levels may be adjusted to your preference, ranging from moderate to ridiculously hot! If vegan mayonnaise or plain greek yogurt aren’t available, substitute with plain yogurt.

Over medium heat, boil the sauce in a sauce pot, stirring frequently, until it thickens. (about 10 minutes)

soy sauce:

When feasible, choose low-sodium options; gluten-free options are also available.

ponzu sauce:

Ponzu is a zesty soy sauce that often has lemon or lime juice added to it. It is available for purchase or may be simply replicated by mixing fresh juice or zest into your favorite soy sauce.

 sriracha chili sauce:

Simply said, straight-up Sriracha is a mouth-watering experience for your taste buds. It may be used in place of soy sauce, served on the side, or even put directly on your sushi! You may use a little or a lot of it!

Why are you still reading this?  Go make some homemade sushi!

Here’s a downloadable cheat sheet to help you out:

Homemade Sushi: Tips, Tricks, and Toppings!

The post itself has all the details and photos you will need to whip up delicious sushi bar style sushi. at home! This printable guide can be used as a quick reference when you’re in full on sushi mode in your kitchen! Hope it helps! xo Prep Time 20 minutes Cook Time 20 minutes Total Time 40 minutes


  • The ingredients are endless: cucumber, avocado
  • asparagus
  • jalapenos
  • green onion
  • carrot and sprout sprouts
  • bell peppers
  • pineapple
  • mango
  • apple pear
  • tempura shrimp
  • imitation crabmeat
  • raw sashimi grade salmon
  • smoked salmon
  • raw sashimi grade tuna
  • and the list goes on and on!
  1. STEP ONE: Prepare your sushi rice on the stovetop or in a rice cooker according to package directions. In addition to rice, you may use quinoa. STEP TWO: Season the rice with seasoned rice vinegar or a mixture of plain rice vinegar, sugar, and salt, if you like. Pour the sauce over the rice and fluff with a fork. Taste and adjust seasonings as needed. Remove the rice from the heat, fluff it into a large mixing basin, and put it aside. Prepare your vegetables while the rice is cooking/cooling. Set the matchsticks aside until you’re ready to use them. You’ll be ready to roll as soon as the rice is finished!
  2. STEP FOUR: To minimize messy clean-up and cleaning, cover your bamboo mat in plastic wrap before rolling! STEP FOUR: Place a sheet of nori on top of the nori sheet and take your rice!
  3. STEP FIVE: Using a spoon, spread a thin layer of rice over the seaweed sheet.
  4. STEP SIX: Arrange your toppings in the middle, very near to one another and almost like a tiny veggie dogpile.
  5. If you want rice on the inside, arrange your vegetables or seafood on top of the rice first.
  6. STEP SEVEN: roll, squeeze, repeat: To make rice on the outside, flip the sheet of nori so that the rice hits the plastic wrap and then add your veggies to the side that only has seaweed. This one is difficult to describe. However, it is simple to accomplish! The initial roll will help to bind the ingredients together in the middle. To unfurl the bamboo mat, roll approximately 1/4 of the mat and gently compress (to ensure that it sticks). This technique should be repeated until the sheet of rice, seaweed, and vegetables has been rolled into a spiral shape. Finish by giving it one final squeeze to clinch the deal.
  7. STEP EIGHT: Slice the meat into bite-sized discs with a chef’s knife that has been freshly sharpened. Wrap the sushi roll securely in plastic wrap before cutting it into pieces if you’re topping it with sashimi or avocado. This will keep everything tidy and orderly, plus it will prevent the dreadful act of hurling avocado slices all over the kitchen counter and floor. However, if that seems like fun to you, go ahead and throw away! I’m sticking with the saran wrap for now!
  8. After that, layer on all of your favorite toppings and set out a couple sauces for drizzling.
  9. Enjoy!

: pin it for later:

  • Use your imagination!
  • There are an infinite number of possible combinations of ingredients, garnishes, and sauces to experiment with!
  • Please let me know if you have a chance to try out this homemade sushi recipe!
  1. You may leave a comment here (I look forward to reading them every day!) or tag @PEASandCRAYONS on Instagram so that I can do a happy dance over your work.
  2. I’m looking forward to seeing what you come up with!

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Eel sauce

  • A sweet grilling sauce prepared with mirin (or sake), sugar, and soy sauce, known as eel sauce (kabayaki sauce) is a specialty of Japan.
  • It is commonly referred to as eel sauce since it is used to cook unagi, which is a kind of sea urchin (fresh water eel).
  • The sauce may also be used to barbeque meats and other seafood, such as salmon.
  1. Purchase commercially produced sauce or prepare your own from scratch.

Where To Buy Eel Sauce

This sauce may be purchased at Japanese markets or through specialised online retailers such as Amazon. In Japanese markets, it is known as Kabayaki, Unagi Sauce, or Sushi Eel Sauce, among other names. Amazon carries a number of different brands, including: Eel Sauce is a sauce made from eel.

Substitute For Eel Sauce

  • If you don’t have access to eel sauce, you may use one of the following excellent alternatives: If you have Teriyaki sauce on hand, you may use that instead.
  • Alternatively, you may make your own sauce (see recipe below).
  • Recipe To create approximately one scant cup of Eel (Kabayaki) sauce, combine the following ingredients: 1/2 cup mirin or dry sherry, 1/2 cup soy sauce, and 1/4 cup sugar are mixed together.
  • Place the mixture in a small pot and bring it to a boil over medium high heat.
  • Reduce the heat to low and reduce the mixture by approximately one-third.
  1. To store, let the sauce to cool completely before pouring it into an airtight container.
  2. If this is something you use on a regular basis, you can easily double or quadruple the recipe.

Homemade Eel Sauce (Unagi Sauce) ウナギのたれ

  • It is possible that this content contains affiliate links.
  • For more information, please see my disclosure policy.
  • As an Amazon Associate, I receive money when people make qualifying purchases via my links.
  1. This delectable Homemade Eel Sauce is sweet, savory, and bursting with flavor, making it the perfect sauce for unagi and BBQ foods.
  2. Have you ever tasted grilled unagi (eel) or unagi sushi?
  3. If not, you should!
  1. What exactly is the caramelized sweet and salty sauce that goes with the unagi dish?
  2. To be more specific, the seductive golden brown sauce is referred to as Eel Sauce or Unagi Sauce ().

What is Eel Sauce

  • Japanese eel sauce is called Unagi no Tare (), and it is a thick and sweetened soy sauce that is served with eel.
  • Traditionally, it is typically used on grilled eel or on various meals that include grilled eel, such as unagi don (Unadon/Unaju) or unagi sushi, among other things.
  • The greatest eel sauce, despite the fact that there are several commercial kinds available on the market, is the one that you prepare at home from scratch.
  1. Unadon (Unagi Donburi)/Unaju (Unagi Donburi)

How to Make Eel Sauce At Home

  • This sauce may be made at home in the simplest way one could conceive.
  • In order to make a rich, umami-packed eel sauce, you only need four ingredients: sake, mirin (rice wine), sugar and soy sauce.
  • To make the sauce, combine all of the ingredients in a small saucepan and cook over medium heat until the sauce caramelizes and thickens to the appropriate consistency.
  1. The advantage of preparing your own sauce rather than purchasing pre-made sauce is that you have complete control over the sweetness and saltiness degree of the sauce.
  2. Furthermore, there are no additives in the formulation.

Can Unagi Sauce Be Gluten-Free?

Yes! If you want to make the gluten-free version of the sauce, use Gluten-Free Soy Sauce!

What is Eel Sauce Used for?

  • Unagi sauce, in addition to being wonderful on traditional unagi meals, is also delicious on grilled meats and vegetables.
  • Consider grilled beef, grilled fish, grilled tofu, grilled mushrooms, and grilled rice balls as examples of grilled foods (Yaki Onigiri).
  • For this sweet-savory sauce to enhance the flavor of the food, only a small brushing or drizzle is required.
  1. The eel sauce may also be used as a marinade for meats or as a dressing for freshly cooked noodles, among other things.
  2. When it comes to adding a fresh taste to your grilling dinners this year, you should definitely try this dish!
  3. It is without a doubt one of my favorite sauces to prepare throughout the summer months.

Where to Buy Eel Sauce (Unagi Sauce)

  • If you don’t want to bother with preparing your own sauce, you may buy a bottled version in the condiment area of most Japanese grocery shops instead.
  • You may also be able to get it in well-stocked Asian supermarkets.
  • If that isn’t an option, go on over to Amazon.
  1. To find equivalents for Japanese condiments and ingredients, go to the following link: Japanese Ingredient Substitution (English).
  2. Would you want to learn more about Japanese cuisine?
  3. Sign up for our free newsletter to receive culinary tips and fresh recipe updates every month!
  1. Also, follow me on social media platforms such as Facebook, Pinterest, YouTube, and Instagram.

Homemade Eel Sauce (Unagi Sauce)

  • Deliciously sweet, savory, and packed with flavor, this delicious Homemade Eel Sauce is a must-have condiment for eel and BBQ dishes. Preparation time: 20 minutes Time allotted: 20 minutes Servings: 100 mL (a little less than 12 cup)