Japanese Tsume And Tare Nitsume Or Thick Sweet Eel Sauce Recipes

EEL SAUCE

Eel Sauce image

Also called Nitsume, Unagi or Kabayaki. It is a sweet and salty sauce that goes great over grilled fish or chicken and is a common drizzle over sushi. Traditionally it is used on Japanese grilled eel and eel rolls. I also use this sauce over fresh cooked noodles for a quick snack. 1/2 cup of dashi may be added to create a richer, more authentic flavor. (Dashi is a fish stock that must be made at home)

Provided by noogie01

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 15m

Yield 6

Number Of Ingredients 3

Ingredients

½ cup soy sauce
½ cup white sugar
½ cup mirin (Japanese sweet 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.

Nutrition Facts : Calories 120.6 calories, Carbohydrate 24.5 g, Fiber 0.2 g, Protein 1.4 g, Sodium 1202.6 mg, Sugar 23.3 g

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.

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