Gluten Free Eel Sauce
That glossy, sweet-savory drizzle you get at sushi restaurants is surprisingly easy to recreate at home — and this version is made entirely without wheat. Traditional soy sauce is the usual culprit that makes eel sauce off-limits for gluten-sensitive cooks, but swapping in tamari keeps all the deep, umami richness while staying completely safe. Mirin and sake bring a gentle sweetness and complexity, and a few tablespoons of sugar help the sauce reduce into that signature lacquered finish. The whole thing comes together in one small saucepan in under 15 minutes, making it one of the most rewarding condiments you can have in your fridge. Just keep a close eye on it toward the end of simmering — the sugar moves fast once it starts to thicken. Once cooled, it's ready to drizzle over rice bowls, grilled proteins, roasted vegetables, or anything that needs a hit of sticky, savory glaze. This recipe makes 8 servings, so you'll have plenty on hand for the week.
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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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