Ingredients:

  • ½ cup (120 ml) Japanese soy sauce (Kikkoman recommended)
  • ½ cup (120 ml) mirin (sweet rice wine)
  • ¼ cup (60 ml) sake (Japanese rice wine – cooking sake is fine)
  • 2 tablespoons (30 ml) granulated sugar
  • 1 tablespoon (15 ml) dark brown sugar (packed)
  • 1 tablespoon (15 ml) cornstarch (for thickening - optional)
  • 2 tablespoons (30 ml) water (to dissolve cornstarch - optional)

Instructions:

  1. In a small saucepan, whisk together the soy sauce, mirin, sake, granulated sugar, and brown sugar.
  2. Bring the mixture to a gentle simmer over medium heat. Reduce the heat to low and simmer, uncovered, for 20-25 minutes, or until the sauce has thickened to a syrupy consistency. Stir occasionally to prevent sticking.
  3. If you prefer a thicker sauce, whisk together the cornstarch and water in a small bowl. Slowly drizzle the cornstarch slurry into the simmering sauce, stirring constantly. Cook for an additional 1-2 minutes, or until the sauce reaches your desired thickness.
  4. Remove the saucepan from the heat and let the sauce cool completely. It will thicken further as it cools. Transfer the sauce to a glass jar or airtight container and store in the refrigerator. This eel sauce recipe is perfect for various dishes.