Almond Free Gluten Free Eel Sauce
That deep, glossy drizzle you get at a sushi restaurant is surprisingly easy to recreate at home, and this version uses just four pantry ingredients to nail it. Tamari steps in for regular soy sauce, keeping things gluten free without sacrificing any of that rich, savory depth. The mirin and sake bring a subtle sweetness and complexity, while the sugar caramelizes gently during the simmer to give the sauce its signature lacquered finish. The key is patience — letting it reduce slowly until it just coats the back of a spoon means you get that perfect pourable-yet-clingy consistency. A word of caution as you near the end of cooking: the sugar can go from beautifully reduced to scorched in a hurry, so keep a close eye on it. Once cooled and transferred to a jar, it keeps beautifully and is ready to drizzle over rice bowls, grilled proteins, or anything that needs a hit of umami-sweet magic.
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Learn more →Ingredients
8 servings
- ½ cup tamari
- ½ cup mirin
- ¼ cup sake
- 3 tbsp granulated sugar
Instructions
- 1
Combine the tamari, mirin, sake, and sugar in a small saucepan. Whisk over medium heat until the sugar is fully dissolved, about 1–2 minutes.
- 2
Bring the mixture to a gentle boil, then reduce the heat to medium-low. Simmer uncovered, stirring occasionally, until the sauce has reduced by about one-third and coats the back of a spoon with a thin, glossy layer, 10–12 minutes. Watch closely toward the end — the sugar can scorch quickly.
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