Black Pepper Free Gluten Free Eel Sauce
That deep, glossy drizzle you get at sushi restaurants is surprisingly simple to recreate at home, and this version keeps things clean with just four pantry ingredients. Tamari stands in for regular soy sauce, making the whole recipe naturally gluten free without any substitutions that feel like a compromise. The mirin and sake bring a gentle sweetness and subtle complexity, while the sugar helps the sauce reduce into that signature syrupy consistency that clings beautifully to rice, grilled fish, or roasted vegetables. Many store-bought eel sauces sneak in additives or seasonings you might not want, so making your own means you know exactly what's in the bottle. The key is patience during the simmer — letting it reduce slowly gives you that rich, lacquered finish rather than a thin, watery glaze. Once it cools, it thickens up even further, so don't panic if it looks a little loose in the pan. Keep a jar in the fridge and you'll find yourself reaching for it on everything.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!