Citric Acid Free Gluten Free Eel Sauce
That deep, glossy drizzle you get at a sushi restaurant is surprisingly simple to recreate at home, and this version keeps things clean with just four pantry staples. Tamari stands in for regular soy sauce, making it naturally gluten free without sacrificing any of that rich, savory depth. Mirin and sake bring a gentle sweetness and complexity, while a little granulated sugar helps the sauce reduce down into that signature lacquered finish. Many store-bought versions sneak in preservatives or acidic additives that can be a real problem for anyone avoiding citric acid, so making it from scratch puts you fully in control. The stovetop process is straightforward — just whisk, simmer, and watch it transform into something thick and beautifully glossy. A word of patience near the end: the sugar concentrates fast, so keep an eye on it and pull it off the heat at just the right moment. Drizzle it over grilled fish, rice bowls, or roasted vegetables and you'll wonder why you ever reached for a bottle.
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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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