Eel sauce is the dark, sweet sauce used on grilled eel, as well as many types of sushi rolls
Keyword eel sauce, eel sauce for sushi', eel sauce recipe, Sushi, Sushi sauce, sushi sauces
Prep Time 2minutes
Cook Time 20minutes
Total Time 22minutes
Servings 20rolls - ¾ cup
Author Marie Porter
Plastic Squeeze Bottles
½cupSoy Sauce Gluten Free if needed
½cupMirin Japanese sweet wine
Combine all three ingredients in a small saucepan, whisk well to combine.
Bring to a boil over medium-high heat, reduce heat, and simmer gently until sauce volume has reduced to about ¾ cup. (If you boil it hard, you will end up with a caramel, not a sauce!)
Remove from heat, allow to cool to room temperature.
Once cooled, transfer to fridge and chill until you’re ready to use it.
To serve, spoon sauce into a pastry bag or a sauce bottle (pictured). Cut the tip off the pastry bag (if applicable), squeeze sauce over prepared sushi, as desired.
Traditionally used for eel rolls, this sauce is great on any roll that has a robust or complex flavour. For big fans of eel sauce, it works on almost anything – but can overpower the flavour on rolls with more mild fish