Brazil Nut 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 stands in for regular soy sauce, making this naturally gluten free without any specialty swaps or hard-to-find products. The mirin and sake bring a gentle sweetness and complexity, while the sugar caramelizes slowly during the simmer to give the sauce its signature sticky, lacquered finish. The key is patience — letting it reduce uncovered until it just coats the back of a spoon is what separates a thin, watery result from something truly restaurant-worthy. A quick cool in the pan lets it thicken up beautifully before you transfer it to a jar, where it'll keep and be ready to drizzle over grilled fish, rice bowls, or roasted vegetables whenever the craving hits. Store-bought versions often contain additives or wheat-based soy sauce, so making your own means you know exactly what's in every glossy spoonful.
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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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