MSG 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 keeps things completely clean with just four straightforward ingredients. Tamari stands in for conventional soy sauce here, making it naturally gluten free while still delivering that rich, savory backbone the sauce is known for. Mirin and sake bring a gentle sweetness and subtle complexity, while the granulated sugar helps everything reduce down into that signature syrupy consistency. The stovetop process is mostly hands-off, but you'll want to stay close toward the end since the sugars can go from perfect to scorched in a hurry. Once it cools, the sauce thickens beautifully into a glossy, spoonable condiment that's ready to drizzle over rice bowls, grilled proteins, or anything that needs a savory-sweet finishing touch. Store-bought versions often sneak in additives or flavor enhancers you'd rather avoid, so making your own means you know exactly what's in the jar.
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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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