Seeds 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 here, which is what makes this naturally gluten free without any awkward substitutions or specialty blends. The mirin and sake bring that signature sweet-savory depth, while the sugar caramelizes gently 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 get that restaurant-quality consistency every time. A heads-up: keep a close eye on it toward the end of cooking, because the sugar can go from perfectly reduced to scorched in a hurry. Once it cools, it thickens up beautifully and stores well in a jar, ready to drizzle over grilled eel, salmon, rice bowls, or roasted vegetables whenever the craving hits.
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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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