Gluten-Free Delight: Enjoy The Rich Flavor Of Eel Sauce

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Eel sauce, that rich, savory sauce often drizzled over sushi or used as a dipping sauce for dumplings, can be a challenge for those with gluten sensitivities. But fear not, gluten-free friends! With a few simple swaps, you can enjoy this flavorful condiment without any worries. This guide will take you through the ingredients, directions, and even some nutritional information for a delicious homemade gluten-free eel sauce.


Otafuku Gluten Free Eel Sauce, Japanese Unagi Sauce for Sushi Rolls,  Sashimi, Rice and Poke, Restaurant Bulk Size
Otafuku Gluten Free Eel Sauce, Japanese Unagi Sauce for Sushi Rolls, Sashimi, Rice and Poke, Restaurant Bulk Size

1/2 cup mirin (look for gluten-free varieties)

  • 1/4 cup soy sauce (use tamari for a gluten-free option)
  • 1/4 cup sake (optional, but adds depth of flavor)
  • 1/4 cup brown sugar, packed
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch (or arrowroot powder for a paleo option)
  • 1/2 teaspoon grated ginger

  • Directions:

    1. In a small saucepan, combine mirin, soy sauce, sake (if using), brown sugar, and rice vinegar. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves.
    2. In a separate bowl, whisk together cornstarch (or arrowroot powder) with a little cold water to make a slurry. Slowly whisk the slurry into the simmering sauce mixture.
    3. Continue simmering for 5-7 minutes, or until the sauce thickens slightly. The consistency should be slightly thicker than syrup.
    4. Remove from heat and stir in the grated ginger. Let cool slightly before using.

    Nutritional Facts (per serving, approximately 2 tablespoons):

    Calories: 50

  • Fat: 0g
  • Carbohydrates: 12g
  • Sugar: 10g
  • Protein: 1g
  • Sodium: 450mg (depending on the soy sauce used)

  • Please note: This is an estimate and can vary depending on the specific ingredients used.


    This homemade gluten-free eel sauce is a delicious and versatile condiment. Enjoy it drizzled over sushi, grilled fish, or even as a dipping sauce for dumplings and spring rolls.


    1. Can I substitute the mirin?

    Yes, you can substitute the mirin with an equal amount of additional rice vinegar or a mixture of white wine and sugar. However, mirin adds a unique sweetness and depth of flavor that is hard to replicate perfectly.

    2. How long does homemade eel sauce last?

    Store your homemade eel sauce in an airtight container in the refrigerator for up to 2 weeks.

    3. What can I do if my sauce is too thick?

    If your sauce gets too thick after cooling, simply whisk in a teaspoon of water at a time until it reaches your desired consistency.

    4. What can I do if my sauce is too thin?

    If your sauce is too thin after simmering, you can try mixing a cornstarch slurry (1 teaspoon cornstarch with a little water) and whisking it into the sauce while simmering for another minute or two.

    5. Is eel sauce typically spicy?

    No, traditional eel sauce is not spicy. However, you can add a pinch of red pepper flakes to the simmering sauce for a touch of heat if you prefer.