Macadamia Free Gluten Free Eel Sauce
That deep, glossy drizzle you get at your favorite sushi spot is surprisingly easy to recreate at home, and this version uses just four pantry staples. Tamari stands in for regular soy sauce, which also makes this naturally gluten free — no specialty store hunting required. The mirin and sake bring a gentle sweetness and subtle complexity, while the sugar caramelizes into a rich, lacquered finish as the sauce reduces down. The key is patience during that simmer: letting it cook uncovered until it coats the back of a spoon is what gives you that signature glossy consistency. A quick cool in the pan thickens it further, so don't panic if it looks a little thin right off the heat. Drizzle it over rice bowls, grilled fish, roasted vegetables, or anything that could use a hit of savory-sweet depth — it keeps beautifully in a jar in the fridge for whenever the craving strikes.
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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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