Sometimes called eel sauce or unagi sauce, this mirin-soy sauce is sweet, salty, and easy to make at home. Reducing just three ingredients together over low heat until they reach a syrupy consistency creates this drizzle-ready sauce that keeps for weeks.

Mary-Frances Heck
Paige Grandjean
March 2020

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Recipe Summary

active:
20 mins
total:
35 mins
Yield:
Makes 3/4 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring soy sauce, mirin, and sugar to a simmer in a small saucepan over medium- low. Cook, stirring occasionally to dissolve sugar, until sauce coats the back of a spoon and is reduced to about 3/4 cup, 6 to 8 minutes. Remove from heat. Let cool to room temperature, about 15 minutes.

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Make Ahead

Sauce can be kept covered in the refrigerator up to 2 weeks.

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