Homemade Eel Sauce (Unagi Sauce)

Step 1

Gather all the ingredients.

Step 2

In a small saucepan, add the mirin, sake, and sugar. Turn on the heat to medium and whisk all the ingredients together.

Step 3

Then, add the soy sauce and bring it to a boil. Once boiling, reduce the heat to low and continue simmering for 10 minutes. Toward the end of cooking, you will see more bubbles.

Step 4

Turn off the heat and let it cool. The sauce will thicken as it cools. It's now ready to use.

Step 5

You can store the sauce in an airtight jar and keep in the refrigerator for up to 2-3 months.