Hongthanh Restaurant


Eel Sauce (also known as Nitsume) is a crowd favorite. It can be used on many types of rolls and as a marinade for chicken and fish. This sauce can be made in different ways depending on where you are located in the United States. You can make a delicious version of this sauce without using any eel.

This tutorial will require:

1/3 cup Sugar (150ml)

4 tsp Dashi (fish soup stock – 60ml)

1 cup Shoyu (250 ml soy sauce).

1 cup Mirin (250ml).

1/2 cup Sake (125ml).

1 Tbsp Cornstarch (15ml)

2 Tbsp Water (30 ml).

Medium cooking pot


This recipe makes approximately 1 1/2 cups sauce (or 375ml).

The traditional recipe for Eel Sauce is similar to the one you see here, but does not include a cornstarch-slurry.

  1. Measure the mirin and sugar into a saucepan. Heat on high. Stir until the sugar and dashi are dissolved.

  1. After the sauce has boiled, add the soy sauce to it and bring it back to boil. Let the sauce simmer on low heat for about 15-20 minutes.

  1. Mix the cornstarch with water in a bowl. This is what you call a cornstarch-slurry. A slurry is used to thicken (mostly sauces) food without altering its flavor.

  1. Slowly pour the slurry back into the saucepan once the sauce has boiled again. Stir continuously. While your sauce is boiling, you should notice a slight color shift and rapid increase in bubbles.

  1. Let the pot cool off from the heat. Continue stirring the sauce until it boils. The sauce will thicken – this is a good thing!

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