eel sauce
Also known as: unagi sauce, unagi no tare, nitsume, kabayaki sauce
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Also known as: unagi sauce, unagi no tare, nitsume, kabayaki sauce
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
No, traditional eel sauce does not contain eel meat. It is named 'eel sauce' because it is the traditional accompaniment for grilled eel (unagi). However, it often contains dashi, which is made from fish flakes.
Generally, no. Traditional recipes use dashi (fish stock) or bonito flakes for depth of flavor. Always check the label for 'vegan' certifications if you avoid animal products.
A mixture of soy sauce, sugar, and mirin simmered until thickened is the best substitute. Hoisin sauce diluted with a little soy sauce and water can also work in a pinch.
Yes, most eel sauces contain soy sauce made with wheat. For a gluten-free version, look for brands made with tamari.
Once opened, it typically lasts 6 to 12 months in the refrigerator due to its high sugar and salt content which act as preservatives.
Freezing is not recommended as the high sugar content prevents it from freezing solid, and the texture may become grainy upon thawing.
It has a thick, syrupy consistency with a flavor profile that is deeply savory (umami), salty, and significantly sweet.
Yes, traditional recipes use mirin and sometimes sake. While much of the alcohol burns off during the reduction process, trace amounts may remain.
eel sauce is a versatile ingredient found in cuisines around the world. With 265 calories per 100g and 3.5 grams of protein, it's a nutritious addition to many dishes.
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