Pescatarian Gluten Free Eel Sauce
That deep, glossy drizzle you get at a sushi restaurant is surprisingly simple to recreate at home, and this four-ingredient version delivers the real deal. Tamari stands in for regular soy sauce here, making the whole thing naturally gluten free without any specialty swaps or hard-to-find products. The mirin and sake bring a gentle sweetness and subtle complexity, while the sugar caramelizes during the simmer to give the sauce its signature lacquered finish. Patience is the only real skill required — you just whisk, reduce, and watch it transform into something rich and restaurant-worthy. It thickens further as it cools, so don't panic if it looks a little thin right off the stove. Drizzle it over grilled salmon, seared tuna, or a bowl of rice topped with your favorite seafood and you'll wonder why you ever bought a bottle. Store it in an airtight jar and it's ready to elevate weeknight dinners all week long.
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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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