Japanese Tsume And Tare Nitsume Or Thick Sweet Eel Sauce Recipes

JAPANESE TSUME AND TARE - NITSUME OR THICK, SWEET EEL SAUCE

Japanese Tsume and Tare - Nitsume or Thick, Sweet Eel Sauce image

This recipe is for the dark sweet sauce served over many types of sushi in restaurants, especially seafood and fish. Tsume is traditionally made with the reduced stock of boiled conger eels (anago). This abbreviated recipe tastes great and takes much less cooking time than the traditional method of preparation. Dashi is a soup and cooking stock considered fundamental to Japanese cooking. Dashi forms the base for Miso Soup, clear broth soups, Japanese noodle broths, and many Japanese simmering liquids. Most people use granulated or liquid instant substitutes found in Asian Markets. A small pastry brush or rubber spatula will allow you to apply this sauce thinly and evenly over your sushi or other choices. American sushi chefs use Tsume to dress everything from avocado-based rolls to tamago. This recipe will keep in the refrigerator for several months. Heat to ambient temperature (or warmer) before use.

Provided by Lindas Busy Kitchen

Categories Sauces

Time 3h5m

Yield 1 c.

Number Of Ingredients 4

Ingredients

1 cup dashi (cooking stock)
1/2 cup mirin (Japanese sweet cooking wine)
1/2 cup shoyu (soy sauce)
1/4 cup sugar

Steps:

Put all ingredients into a saucepan, and heat to boiling over medium heat.
Simmer the sauce for about 3-4 hours to thicken. Reduce the volume to the point that it threads or webs when picked up with hashi.

EEL SAUCE

Eel Sauce image

Make and share this Eel Sauce recipe from Food.com.

Provided by teabiscut1

Categories Sauces

Time 10m

Yield 3/4 cup, 6 serving(s)

Number Of Ingredients 3

Ingredients

1/2 cup soy sauce
1/2 cup white sugar
1/2 cup mirin (Japanese wine)

Steps:

Heat soy sauce, sugar, and mirin into a small saucepan over medium heat. Cook and stir until liquid is reduced to about 3/4 cup.
Calories: 121 | Total Fat: 0g | Cholesterol: 0mg.

Nutrition Facts : Calories 88.6, Sodium 1461.8, Carbohydrate 19.2, Fiber 0.2, Sugar 17.3, Protein 2.6

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