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Eel Sauce

A sweet and savory glaze ideal for Japanese cuisine, perfect for grilled eel and sushi, with a healthier twist.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 8 tablespoons
Course: Condiment, Sauce
Cuisine: Japanese
Calories: 60
Ingredients Method Notes

Ingredients
  

Sauce Ingredients
  • 1/3 cup apple cider vinegar (or rice vinegar) Use rice vinegar for a milder flavor.
  • 1/2 cup soy sauce (can use coconut aminos) Coconut aminos can be used for a soy-free alternative.
  • 3/4 cup granulated sugar Reduce to 1/2 cup for a healthier option.

Method
 

Preparation
  1. In a small saucepan, combine the apple cider vinegar, soy sauce, and granulated sugar.
  2. Whisk the ingredients together over medium heat. Stir constantly until the sugar is fully dissolved.
  3. Once the mixture begins to bubble, reduce the heat to low and let it simmer for about 5-10 minutes, or until the sauce thickens to your desired consistency.
  4. Remove the saucepan from heat and let the sauce cool.
  5. Once cooled, transfer the eel sauce to a storage container.

Notes

Store homemade eel sauce in an airtight container in the refrigerator for up to two weeks. For long-term storage, pour the cooled sauce into an ice cube tray and freeze.