Xanthan Gum Free Gluten Free Eel Sauce

That deep, glossy drizzle you get at sushi restaurants is easier to recreate at home than most people think — and this version uses just four pantry-friendly ingredients. Tamari stands in for regular soy sauce, keeping things 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. No thickeners, no stabilizers, no fillers — just a slow reduction that does all the work naturally, which is exactly why this recipe sidesteps the need for any gum-based additives entirely. The hardest part is keeping an eye on the pan near the end, since the sugars can go from perfectly glossy to scorched in a hurry. Once it cools, the sauce thickens beautifully on its own and keeps well in a sealed jar, ready to drizzle over grilled fish, rice bowls, or anything else that could use a hit of sweet-savory magic.

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