Mushroom 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, 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 is what separates a truly restaurant-worthy result from something thin and flat. Store-bought eel sauces can be a minefield of additives and hidden gluten, so making your own means you know exactly what's going in the bottle. Once cooled and jarred, it keeps beautifully and works on everything from sushi rolls and rice bowls to grilled proteins and roasted vegetables.
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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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