How to Make Eel Sauce for Sushi

Combine soy sauce, mirin, sake, and water in a saucepan.

Add sugar and stir until dissolved over medium heat.

Bring the mixture to a simmer and let it cook for 5-7 minutes.

In a small bowl, mix cornstarch with a little water to create a slurry.

Add the cornstarch slurry to the saucepan while stirring continuously.

Continue to cook until the sauce thickens, about 2-3 minutes.

Remove from heat and let cool slightly.

Stir in rice vinegar and dashi for additional flavor.

Transfer the sauce to a jar and let it cool completely before sealing.

Store in the refrigerator for up to a month.

Spice Level:

Dietary

Allergens