The Sweet Secret of Eel Sauce
Eel sauce, known in Japan as unagi no tare, is a favored condiment prized for its glossy texture and balanced flavor. Brushing this glaze onto grilled food or drizzling it over sushi adds complexity that elevates the dish. The uniquely satisfying aspect of eel sauce comes from the contrast of sweet and savory notes.
The Role of Sweetness in Eel Sauce
Sweetness in eel sauce is a key element designed for a specific purpose. In traditional Japanese cuisine, the sauce is used primarily on grilled eel (unagi or kabayaki), where the sweetness helps caramelize the fish while it cooks, creating a glossy finish. The sugars also cut through the rich, fatty flavor of the eel, creating a harmonious taste experience. This function is why the sauce is used on rich, savory dishes.
Beyond eel, the sweetness makes the sauce versatile. When drizzled over sushi rolls, it offers a contrast to the salty soy sauce and vinegared rice. On grilled chicken or tofu, it caramelizes into a deep, flavorful crust. The sugar content acts as a natural preservative, giving homemade eel sauce a longer shelf life in the refrigerator.
Core Ingredients and Their Functions
An authentic eel sauce is built on a few ingredients that work together to create its flavor.
- Soy Sauce: Provides the base of the sauce with salt and umami. Japanese soy sauce offers a more complex flavor profile than its chemically processed counterparts.
- Mirin: A type of Japanese sweet rice wine that adds sweetness and a delicate flavor. It contributes to the sauce's glossy sheen.
- Sugar: Provides the sweetness that balances the saltiness of the soy sauce and aids in caramelization during cooking.
- Sake (Optional): Many recipes include sake to add flavor and reduce fishiness.
- Dashi (Optional): Some recipes might incorporate dashi stock for a richer umami taste.
Eel Sauce vs. Teriyaki Sauce: A Comparison
While eel sauce is often compared to teriyaki sauce, they are not the same. Understanding their differences helps appreciate each sauce's purpose.
| Feature | Eel Sauce (Unagi no Tare) | Teriyaki Sauce |
|---|---|---|
| Primary Sweetener | Mirin and granulated sugar | Sugar (often brown or white) |
| Key Flavor Notes | Sweet and salty balance, with a thick texture | Broader flavor profile, often including aromatics like ginger and garlic |
| Consistency | Thicker, more viscous, and sticky, ideal for glazing | Generally thinner and more watery, though can be thickened |
| Traditional Use | Grilled eel (unagi), sushi rolls, and as a finishing glaze | As a marinade or glaze for grilled or broiled meat and fish |
| Aromatics | Typically none, focusing on core sweet/salty elements | Often includes added aromatics like ginger or garlic |
Customizing the Sweetness
Yes, one of the benefits of making homemade eel sauce is the ability to adjust the sweetness. The ratio of soy sauce, mirin, and sugar can be changed based on preference. To make it less sweet, reduce the sugar. More mirin can be added for a milder sweetness.
Conclusion: The Sweetness of Eel Sauce
The answer to "Is eel sauce supposed to be sweet?" is yes, sweetness is a crucial part of its profile. It's not a sugary syrup but a balance of sweet, salty, and umami flavors, making it a versatile condiment. It adds a delicious glaze to grilled fish and an accent to many sushi varieties, proving that the sweetness is a feature. Mastering eel sauce is a starting point for understanding how a few ingredients can create such a profound flavor.
Making Homemade Eel Sauce
- Ingredients: ½ cup soy sauce, ½ cup mirin, ½ cup granulated sugar.
- Instructions: Combine all ingredients in a small saucepan. Whisk until the sugar dissolves. Bring to a boil, then reduce the heat and simmer gently for 15-20 minutes, or until the sauce has thickened and reduced by about a third. It will continue to thicken as it cools.
- Storage: Store in an airtight container in the refrigerator for up to several months.
The Tradition of Perpetual Sauce
Some multi-generational eel restaurants in Japan use tsugi tashi tare, or "extended sauce". This practice involves adding new sauce to an existing batch, which can be decades or even centuries old. This perpetual sauce is kept from spoiling through high salt and sugar content and daily heating. This process creates a sauce with depth and complexity, carrying the restaurant's flavor.
