Capsaicin 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 completely free of any heat or spice. Four pantry-friendly ingredients — tamari, mirin, sake, and a little sugar — are all you need to build that signature sweet-savory depth. Using tamari instead of conventional soy sauce is the key move here, making this sauce safe for anyone avoiding gluten without sacrificing a single drop of umami richness. The sauce simmers down into a beautifully lacquered consistency that clings to everything it touches, from rice bowls and grilled fish to roasted vegetables and noodles. Just keep a close eye on it toward the end of cooking, because the natural sugars can go from perfectly caramelized to scorched in a hurry. Once it cools, it thickens into that restaurant-quality glaze you've been chasing, and it stores neatly in a jar for whenever the craving strikes.
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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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