Hazelnut 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 uses just four pantry ingredients. Tamari stands in for regular soy sauce, making the whole thing naturally gluten free without any specialty swaps or complicated workarounds. The mirin and sake bring a gentle sweetness and complexity, while the sugar caramelizes during the simmer to give the sauce that signature sticky, lacquered finish. The key is patience — letting it reduce slowly until it just coats the back of a spoon is what separates a flat, thin liquid from something truly restaurant-worthy. Store-bought eel sauces can be a minefield of additives and ambiguous labeling, so knowing exactly what went into your jar is a real win. It keeps beautifully in an airtight container, ready to drizzle over rice bowls, grilled proteins, or roasted vegetables whenever the craving hits.
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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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