Lupin Free Gluten Free Eel Sauce
That deep, glossy drizzle you get at a sushi restaurant is surprisingly simple to recreate at home, and this four-ingredient version delivers the real deal. Tamari stands in for regular soy sauce, keeping things gluten free without sacrificing any of 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. The key is patience — letting it reduce slowly until it just coats the back of a spoon means you end up with a beautifully balanced glaze rather than something thin and watery. It thickens even further as it cools, so don't panic if it looks a little loose in the pan. Bottle it up and keep it in the fridge to drizzle over grilled fish, rice bowls, 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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