That glossy, sweet, and deeply savory brown sauce drizzled over your favorite sushi rolls or rice bowls? That’s unagi sauce, or eel sauce. Traditionally, it gets its unique umami flavor from being used to cook sea eels, making it a no-go for vegetarians. But you don’t have to miss out! This incredibly simple recipe for Vegetarian Eel Sauce delivers all the rich, complex flavor you love, using plant-based ingredients to create the perfect finishing touch for your Japanese-inspired dishes. It’s thick, sticky, and absolutely irresistible.
Ingredients
• Cook Time: 30 minutesMakes about 2¼ cups / 565 ml
• 1 lb / 500 g brown jaggery or palm sugar, roughly chopped
• 2 cups / 500 ml Vegetarian Dashi or low-sodium vegetable stock
• ¼ cup / 65 ml sake
• ¾ cup / 185 ml soy sauce
Instructions
1. In a medium saucepan, combine the chopped jaggery and Vegetarian Dashi or stock over medium heat. Stir continuously until the sugar is completely dissolved.
2. Add the sake to the saucepan and bring the mixture to a gentle simmer. Allow it to simmer for about 15 minutes, or until it has reduced by approximately ¼ cup / 65 ml.
3. Stir in the soy sauce and continue to simmer for 10 more minutes. Be careful not to let the mixture come to a rolling boil.
4. Remove the sauce from the heat and allow it to cool completely to room temperature. The sauce will thicken significantly as it cools.
5. Once cooled, transfer the Vegetarian Eel Sauce to an airtight jar or bottle and store it in the refrigerator.
Nutritional Information
• Disclaimer: The following is an estimate per 1 tablespoon serving.
• Calories: 35 kcal
• Sodium: 250 mg
• Carbohydrates: 8 g
• Sugar: 7 g
Pro Tips
• If jaggery or palm sugar are unavailable, an equal amount of light brown sugar is an excellent substitute.
• For a thicker, glaze-like consistency, simmer the sauce for an additional 5-10 minutes. Remember it thickens significantly upon cooling.
• To make this sauce alcohol-free, replace the sake with an equal amount of water plus one teaspoon of rice vinegar for a touch of acidity.
• Store the sauce in a sealed, airtight jar in the refrigerator for up to 3 weeks.
FAQ
Q: Is traditional unagi sauce vegetarian
A: No, traditional unagi sauce is not vegetarian as it is made by simmering a broth with roasted eel bones. This recipe is a completely plant-based version that uses ingredients like vegetarian dashi and soy sauce to achieve a similar rich, savory, and sweet flavor without any animal products.
Q: How can I make this eel sauce gluten-free
A: To make this recipe gluten-free, simply replace the standard soy sauce with an equal amount of certified gluten-free tamari or a gluten-free soy sauce. The other ingredients—jaggery, vegetarian dashi, and sake—are typically gluten-free, but always check labels to be certain.
Q: What is a good substitute for jaggery or palm sugar
A: If you can’t find jaggery or palm sugar, you can easily substitute it with an equal amount of light brown sugar. It will provide a similar caramel-like sweetness and help the sauce achieve its signature thick, glossy consistency.
Q: How do I store this homemade vegetarian eel sauce
A: Once the sauce has cooled completely to room temperature, transfer it to a sealed, airtight jar or bottle. It can be stored in the refrigerator for up to 3 weeks.
