Homemade Soy Free Eel Sauce (Unagi Sauce)
Top your favorite sushi rolls or noodles with our homemade soy free eel sauce (unagi sauce). This sauce is super easy to make with 3 to 4 easy-to-find ingredients. Makes about 1 cup of sauce (16 Tablespoons, 236 ml)
Servings 16 Tablespoons
Calories 49kcal
Ingredients
- ½ cup coconut aminos* (can replace some or all of this with San-J no-soy tamari)
- ½ cup Mizkan mirin (don't sub rice vinegar)
- ½ cup sugar (I use unbleached Zulka sugar)
Instructions
- In a small saucepan (about 1 quart in size or smaller), whisk together the coconut aminos (and soy-free tamari if using), mirin, and sugar.
- Bring to a simmer over medium heat, then lower the heat to medium-low or low and simmer for 15 minutes, stirring regularly. Make sure this is a low simmer to avoid scorching.
- If you want a thicker sauce, you can simmer for an additional 5 minutes or whisk in a pinch of cornstarch.
- Allow to cool completely. Once cooled completely and chilled, the eel sauce will thicken.
- Use the eel/unagi sauce to top sushi, noodles, veggies, and more.
- Store in an airtight container or jar in the fridge for up to 1 month.
Notes
*For a more salty and savory eel sauce, you can replace half of the coconut aminos with the San-J no-soy tamari.
Nutrition
Serving: 1Tablespoon | Calories: 49kcal | Carbohydrates: 11g | Fat: 0.02g | Sodium: 222mg | Potassium: 0.1mg | Sugar: 9g | Calcium: 0.1mg | Iron: 0.003mg
