Ingredients:

  • ½ cup (120 ml) Japanese soy sauce (shoyu)
  • ½ cup (120 ml) mirin (sweet rice wine)
  • ¼ cup (60 ml) sake (Japanese rice wine), optional
  • 2 tablespoons (30 ml) granulated sugar
  • 1 tablespoon dark brown sugar, packed
  • 1-inch piece of ginger, peeled and thinly sliced
  • 1 scallion (green onion), white part only, lightly smashed
  • 1/2 teaspoon Sesame oil
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water

Instructions:

  1. In a small saucepan, add soy sauce, mirin, sake (if using), granulated sugar, dark brown sugar, ginger, and scallion.
  2. Bring the mixture to a simmer over medium heat, stirring until the sugars dissolve completely.
  3. Reduce the heat to low and simmer gently, uncovered, for about 20-25 minutes, or until the sauce has thickened slightly and reduced by about half. It should coat the back of a spoon.
  4. If you prefer a thicker sauce, slowly pour in a slurry of cornstarch mixed with cold water while whisking constantly. Cook for 1-2 minutes, or until the sauce reaches your desired consistency.
  5. For a smoother sauce, strain it through a fine-mesh sieve, discarding the ginger and scallion (optional).
  6. Let the eel sauce cool completely before storing it in an airtight container in the refrigerator. The sauce will thicken further as it cools.
  7. Mix well with sesame oil to get a nice aromatic, and your unagi is ready to serve