Oats 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 staples to nail it. Tamari stands in for conventional soy sauce here, which matters because standard soy sauce often contains wheat — tamari is typically brewed without it, making this sauce genuinely safe for those avoiding gluten and grain-based additives. Mirin and sake bring that signature sweet-savory depth, while a little granulated sugar helps the sauce reduce into something beautifully thick and lacquered. The key is patience at the stove: a slow simmer lets everything meld and concentrate without scorching, and the sauce continues to tighten up as it cools. Once it's done, you'll have a versatile condiment that's incredible over grilled fish, drizzled on rice bowls, or brushed onto roasted vegetables. 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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