Eggless 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 uses just four pantry-friendly ingredients. Tamari stands in for regular soy sauce, keeping the whole recipe gluten free without sacrificing any of that rich, savory depth. The mirin and sake bring a gentle sweetness and complexity, while the sugar caramelizes during the simmer to give the sauce its signature lacquered finish. The key is patience — letting it reduce slowly until it just coats the back of a spoon is what separates a thin, watery glaze from something truly restaurant-worthy. Since every ingredient here is naturally free of eggs, there's no need to scrutinize labels or swap anything out; it just works as written. Use it over grilled salmon, drizzled on rice bowls, or as a dipping sauce for anything that needs a hit of sweet-savory umami. A jar of this in the fridge will quietly become one of your most-reached-for condiments.
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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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