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I've always love eating this dark eel sauce that goes with eel rolls at our favorite sushi restaurants. It's got a dark color it's sweet, a little salty, and slightly savory.

What is in eel sauce? What makes it sweet and so concentrated with flavor? Also, why is it called eel sauce?

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  • I am sad to hear that there is soy in eel sauce. It is tough to do sushi while avoiding soy.
    – user17250
    Commented Mar 13, 2013 at 20:40

2 Answers 2

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Components:

  • sweet -> sugar+mirin (rice wine)
  • salt -> soy
  • savory -> soy+mirin+eel bones

At home, you probably won't be able to manage eel bones boiled down into stock. Ignoring that, it's all a matter of mixing and reducing.

Sugar+soy+mirin, reduce to 1/3, revel in the joy of caramel and salt and sharpness.

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  • You could also just reduce teriyaki or tempura sauce if you have them lying around - they're all pretty similar in taste, minus the eel bones.
    – Aaronut
    Commented Nov 26, 2011 at 17:46
  • You could also possibly add some powdered dashi stock, for savory - it's not eel but it is made from fish and tends to add an umami flavor. Commented Nov 29, 2011 at 13:51
  • Heck, you might even be able to get away with sardines, very finely processed and strained, if you really cut the amount of soy. Experiment!
    – user14208
    Commented Nov 7, 2012 at 14:31
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    @Dave Griffith, Mirin is not rice wine vinegar; but rather a type of rice wine, that is similar to sake (en.wikipedia.org/wiki/Mirin). Rice wine vinegar is something else (en.wikipedia.org/wiki/Rice_vinegar).
    – user14269
    Commented Nov 12, 2012 at 15:08
  • @TheDude I edited the answer to reflect this.
    – Preston
    Commented Mar 13, 2013 at 22:02
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The preparation is called Kabayaki, hence the Eel sauce is also called Kabayaki sauce.

Ingredients list:

  1. Hon Mirin: Alcohol & sweetness
  2. Naturally fermented soy sauce: Umami & saltiness
  3. Eel / fish bones: flavour(smell)

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