New this month
Get the Allrecipes magazine just $7.99
Eel Sauce

Eel Sauce


"Also called Nitsume, Unagi or Kabayaki. It is a sweet and salty sauce that goes great over grilled fish or chicken and is a common drizzle over sushi. Traditionally it is used on Japanese grilled eel and eel rolls. I also use this sauce over fresh cooked noodles for a quick snack. 1/2 cup of dashi may be added to create a richer, more authentic flavor. (Dashi is a fish stock that must be made at home)"
Added to shopping list. Go to shopping list.


15 m servings 121 cals
Serving size has been adjusted!
Original recipe yields 6 servings (3 /4 cup)


  • Calories:
  • 121 kcal
  • 6%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 24.5g
  • 8%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1203 mg
  • 48%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 24
Most helpful
Most positive
Least positive

This was good. I like the eel sauce at my local sushi bar, it is thicker than this recipe, so I added 2 tablespoons of cornstarch to thicken it up a bit. It was perfect.

I took some of the suggestions from other reviewers. I added 1/4 c. low sodium soy sauce, 1/4 c. reg. soy sauce, 1/2 c white sugar, 1/2 c. mirin, 1/4 tsp dashin, 1tsp corn starch. It turned out ...

I add some red pepper flakes, 2 cloves of garlic and table spoon fresh ginger...used w/sushi....very nice

This recipe is a keeper!! It was nice and thick after it cools a little. I prefer the regular soy sauce because it has a deeper flavor then the low sodium. Thanks for the recipe.** I just made i...

At least as good, if not better than the stuff at my local sushi shop, even though I had no eel bones to stew with it.

It tastes just like the eel sauce at my favorite sushi bar! So glad I found this recipe :-)

After reducing it on the stove, it's almost as good as the stuff in restaurants.

Outstanding!!!! Left in the freezer for 15 minutes after making it, so it can become thicker like they serve at my husband's and I local restaurant we go to.

This sauce tastes so good, you can put it on chicken, fish, pork, the options are endless. I made a batch and now keep it in the frige.