Mustard Free Gluten Free Eel Sauce
That deep, glossy drizzle you get at your favorite sushi spot is surprisingly simple to recreate at home with just four pantry ingredients. Tamari stands in for regular soy sauce here, making this sauce naturally gluten free without any specialty swaps or hard-to-find products. The combination of mirin, sake, and sugar simmers down into something wonderfully sweet and savory, with a syrupy consistency that clings beautifully to grilled fish, rice bowls, or roasted vegetables. Store-bought versions can be a minefield of additives and hidden allergens, so knowing exactly what went into your jar is a genuine relief. The key is patience at the stove — letting the sauce reduce slowly until it just coats the back of a spoon gives you that signature lacquered finish. Once it cools, it thickens even further, so don't panic if it looks a little thin right off the heat. Keep a jar in the fridge and you'll find yourself reaching for it constantly.
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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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