Eel sauce is a popular condiment often served with sushi and other Japanese dishes. The thick, sweet brown sauce is most commonly paired with eel, adding flavor and complemeting the rich taste of the smoked eel. But what exactly gives eel sauce its distinctive flavor and texture? The ingredients in eel sauce can vary, but generally contain a mixture of soy sauce, mirin, sake, sugar, and starch. Let’s take a closer look at each of these key ingredients and how they come together to create the savory eel sauce enjoyed around the world.
Soy Sauce
Soy sauce is the base ingredient in eel sauce, providing the foundational flavors. Japanese soy sauces like koikuchi shoyu are usually used to achieve an umami-rich flavor. Soy sauce is brewed from soybeans, wheat, salt, and koji mold. This process results in a complex sauce containing amino acids and savory compounds that accentuate the flavors when mixed into eel sauce. The saltiness and depth of soy sauce establishes the overall taste.
Mirin
Mirin is an essential component bringing sweetness to balance the soy sauce. Mirin is a rice wine used frequently in Japanese cooking. It has a subtle sweetness from the glucose content of the fermented rice. The alcohol is also cooked off during the simmering process, leaving behind the sweet notes. When blended with soy sauce, the mirin rounds out the flavor and brings a syrupy consistency to eel sauce. Just a couple tablespoons of mirin can provide the right amount of sweetness desired in the sauce.
Sake
Sake, or Japanese rice wine, adds another layer of flavor to eel sauce. The dry, crisp taste of sake mixes with the other ingredients to further enhance the complexity. Sake contributes alcohol, acids, and amino acids to the blend. It helps thin out the texture and prevents the sauce from becoming too cloying. The rice flavor from sake also infuses the sauce with a subtle nutty quality. Just a splash of sake can give the sauce refinement.
Sugar
While mirin provides some inherent sweetness, sugar is also an important eel sauce ingredient. White granulated sugar is commonly used. The sugar augments the sweetness to balance against the soy sauce and ensures the sauce has enough viscosity. Too little sugar can make the eel sauce thin and lacking in rich sweetness. The right amount of sugar brings out the caramelized flavors expected in savory eel sauce.
Starch
Starch works to thicken up eel sauce so it coats well and has a clinging consistency. Cornstarch or potato starch are typically used. Just a teaspoon or two is enough to provide body without making the sauce gloppy. Starch absorbs liquid and turns the sauce into more of a glaze. This allows the eel sauce to beautifully lacquer eel and other foods without becoming runny.
Optional Ingredients
Other ingredients can occasionally be used in eel sauce to create different twists. Dashi stock, a savory Japanese soup stock made with kombu seaweed and bonito flakes, may add extra umami depth. Mirin can sometimes be replaced by honey for variation in sweetness. Some recipes may also use dark brown sugar or molasses to impart a richer caramel and butterscotch flavor. Garlic, ginger, or Japanese spices like togarashi can provide unique accents as well.
How is Eel Sauce Made?
Now that we’ve looked at the main ingredients in eel sauce, let’s examine the general process for making it:
- Combine the soy sauce, mirin, sake, sugar, and starch in a saucepan. The ratio of ingredients can vary based on personal taste preferences. A typical ratio may be 2 cups soy sauce, 1/4 cup mirin, 1/4 cup sake, 1/4 cup sugar, and 1-2 teaspoons starch.
- Heat the sauce over medium heat, stirring frequently until fully blended. Bring to a simmer.
- Once simmering, cook for 2-3 minutes to thicken the sauce. The sauce should start to turn syrupy from the starch.
- Remove from heat and let the eel sauce cool. The sauce will continue to thicken as it cools.
- Transfer to a container and refrigerate until ready to use. Properly stored eel sauce will keep for up to 1 month.
Making eel sauce is relatively quick and simple. The short simmer blends the ingredients into the lightly thickened glaze. Part of the appeal of eel sauce is that distinctive sticky texture it develops from the starch. This allows it to coat eel and sushi without running off. The sauce can be brushed on or drizzled over food. Keeping the ingredients in balance results in the quintessential rich, savory-sweet eel sauce flavor.
Eel Sauce Uses
Eel sauce is very versatile beyond just pairing with eel. Here are some of the most popular ways it is used:
Eel Dishes
Eel sauce is most commonly served with unagi, or freshwater eel. The sauce perfectly complements the smoky grilled eel, which is often seasoned with salt and cooking caramel. Eel sauce adds sweetness to balance the rich meatiness of eel. It also helps moisten the eel and adds to the overall flavor profile. A classic Japanese dish is unagi donburi, grilled eel over rice with eel sauce.
Sushi
Eel sauce is a staple condiment for sushi rolls and nigiri. It often accompanies eel sushi but also pairs well with other types like salmon, shrimp, tamago, and vegetables. Just a drizzle of eel sauce over sushi brings a touch of sweetness and seasoning. The sticky texture helps the sushi hold together with excellent mouthfeel.
Yakitori and Meat
In Japan, eel sauce makes a popular glaze for yakitori, which are skewered and grilled bites of chicken or vegetables. Yakitori with eel sauce delivers sweet and salty flavors with tender results. The sauce also works as a glaze or finishing sauce for pork, beef, and other proteins off the grill. The sauce caramelizes nicely to create a lacquered texture.
Stir Fries and Vegetables
Drizzling eel sauce over a stir fry or sauteed vegetables like broccoli, green beans, or asparagus provides intrigue to the dish. It gives a pop of sweet and umami flavors to balance the other ingredients. The sauce clings nicely to add overall flavor and moisture.
Sauce for Dipping
Eel sauce makes a great dipping sauce for tempura, gyozas, spring rolls, or other Asian appetizers. It can also be served alongside grilled meats or fish. The sauce seasoned with additional spices or horseradish can provide a kicked up dipping sauce.
Noodles and Rice
Given its sticky texture, eel sauce makes a nice topping for Asian noodle dishes, fried rice, or rice bowls. It mixes into the dish, while providing bursts of flavor in every bite. A touch of sauce directly on plain rice gives a major boost in taste as well.
Buying Eel Sauce
While making homemade eel sauce is simple, store-bought eel sauce is widely available as well. High-quality bottled eel sauce can be found at:
Asian Grocery Stores
Visiting an Asian supermarket will yield many options for bottled eel sauce to use at home. Brands like Yamasa, Ke-Sen, and Kikkoman are reliably good choices found in the ethnic aisle.
Online Shopping
Amazon and other online retailers carry shelf-stable bottled eel sauce. This provides easy access if Asian grocery stores are not near you. Opt for top Japanese brands when buying online.
Sushi Restaurants
Many sushi restaurants use pre-made eel sauce. Ask if they sell their house eel sauce for takeout. This ensures an authentic, high-quality product.
When purchasing pre-made eel sauce, examine the ingredients listed. Opt for those with mainly soy sauce, mirin, sake, and sugar without lots of preservatives. Check the consistency as well. It should have a glossy, thick texture that clings to foods.
Eel Sauce Substitutes
If you don’t have eel sauce for a recipe, several substitutes can mimic the flavor:
Teriyaki Sauce
Use about 3/4 cup teriyaki sauce plus 1-2 tsp sesame oil for a quick eel sauce substitute. The teriyaki imparts sweetness and umami similar to eel sauce.
Hoisin Sauce
Blend 3/4 cup hoisin sauce with 2 tbsp each soy sauce, mirin, and sugar. Hoisin contains garlic, chilies, and vinegar notes, so best for strong flavors.
Plum Sauce
Mix 3/4 cup plum sauce with 1-2 tbsp soy sauce and a pinch of garlic powder. The plum flavor offers fruity sweetness resembling eel sauce.
Sweet Chili Sauce
For something spicier, mix 3/4 cup sweet chili sauce with 1/4 cup soy sauce and 2 tsp rice vinegar. The chili sauce brings heat and vinegary tang.
Honey Glaze
A basic honey glaze of 1/4 cup honey, 2 tbsp soy sauce, 1 tsp sesame oil, and pinch of garlic is a simple stand-in for eel sauce.
With the right blend of sweet, salty, and umami, you can improvise an eel sauce substitute using common pantry ingredients. Adjust recipes to fit the flavor profile you desire.
Eel Sauce vs Ponzu Sauce
Eel sauce and ponzu sauce are two common Japanese condiments. Here is how they differ:
Ingredients
| Eel Sauce | Ponzu Sauce |
|---|---|
| Soy sauce | Soy sauce |
| Mirin | Rice vinegar |
| Sake | Lemon or lime juice |
| Sugar | Dashi stock |
| Starch | Seaweed |
Flavor
| Eel Sauce | Ponzu Sauce |
|---|---|
| Sweet, salty, umami | Tangy, citrusy, refreshing |
Uses
| Eel Sauce | Ponzu Sauce |
|---|---|
| Eel, sushi, meats | Fish, shellfish, vegetables |
While both are multipurpose condiments, eel sauce tends to be paired with bolder flavors and ponzu provides brighter accents. Eel sauce is thick and clingy, while ponzu is thin. Overall, they make flavorful additions to Japanese cuisine in different ways.
How Long Does Eel Sauce Last?
Properly stored, eel sauce can last:
Refrigerator
– Homemade: 1-2 months
– Store-bought: 4-8 months
Freezer
– 6-12 months
To extend shelf life, keep eel sauce in a tightly sealed container in the fridge or freezer. Use clean utensils to handle sauce to prevent contamination. Discard if any mold develops.
For best quality and flavor, aim to use eel sauce within a couple months. The flavor can start to degrade over time, losing vibrancy.
Store-bought bottled eel sauce generally has more preservatives to enable a longer shelf life unopened. Once opened, refrigerate and use within 4-6 months.
Properly frozen eel sauce may last up to a year, but its texture can suffer from freezing and thawing cycles. Thaw frozen sauce in the fridge before using.
Conclusion
Eel sauce is a beloved condiment in Japanese cuisine, adding sweet and savory glaze to foods like eel and sushi. Its flavor comes from a blend of soy sauce, mirin, sake, sugar, and starch. By learning to make or buy quality eel sauce, you can enjoy its signature taste in many dishes. With proper storage methods, homemade or prepared eel sauce can last for months in your refrigerator or freezer. Drizzling on this rich, clingy sauce is a quick way to enhance your Japanese cooking experience.
