Peanut 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 four-ingredient version delivers the real deal. Tamari stands in for conventional soy sauce here, making the whole thing 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 means you end up with something silky and concentrated rather than thin and watery. Store-bought eel sauce can be a minefield of additives and ambiguous labeling, so knowing exactly what went into your jar is a genuine relief. Drizzle it over sushi rolls, grilled fish, roasted vegetables, or even a simple bowl of rice and you'll wonder why you ever reached for a bottle.
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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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