Carrageenan Free Gluten Free Eel Sauce
That deep, glossy drizzle you get at your favorite sushi spot is surprisingly simple to recreate at home — and this version keeps things completely clean with just four pantry ingredients. Tamari stands in for regular soy sauce, making this naturally gluten free without any compromise on that rich, savory depth. Mirin and sake bring a gentle sweetness and complexity, while the sugar caramelizes during the simmer to give the sauce its signature lacquered finish. Many store-bought eel sauces and condiments sneak in stabilizers and thickeners — carrageenan included — so making your own is the only way to know exactly what's in the bottle. The technique is straightforward: whisk, simmer, and watch it reduce into something glossy and irresistible. It thickens even further as it cools, so don't panic if it looks a little thin right off the stove. Drizzle it over rice bowls, grilled fish, roasted vegetables, or anything that could use a hit of sweet-savory umami 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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