Turmeric 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 keeps things clean with just four pantry staples. Tamari stands in for regular soy sauce, making the whole recipe naturally gluten free without any special swaps or substitutions. The combination of mirin, sake, and a little granulated sugar cooks down into something wonderfully rich and caramelized — sweet, savory, and just a little syrupy. Simmering it low and slow is the real secret; patience lets the sauce reduce into that signature glossy consistency that clings beautifully to grilled fish, rice bowls, or roasted vegetables. The biggest thing to watch is the heat toward the end, since the sugar can go from perfectly reduced to scorched in a matter of seconds. Once it cools, it thickens even further, so you end up with a restaurant-quality condiment that keeps well in a jar and elevates just about anything you drizzle it over.
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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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