Sushi Nitsume Sauce Or Tsume 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.

SUSHI NITSUME SAUCE OR TSUME SAUCE

SUSHI NITSUME SAUCE OR TSUME SAUCE image

Number Of Ingredients 5

Ingredients

Sweet Eel Sauce (Nitsume or Tsume) - This is a recipe from a visitor, and he has agreed to let me share it: "Nick's Quick Nitsume -
2 cups Dashi
1/2 cup Sake
1/4 cup Shoyu
1/2 cup Sugar

Steps:

Combine in a saucepan and simmer over medium heat reducing the original volume by roughly 80%. Starting with this much Dashi & Sake is important, as the flavor concentrates and turns into that signature Nitsume taste. Once reduced to 2/3 cup it doesn't "thread" while hot, but when cooled to room temperature it has the viscosity of maple syrup. As far as how long the nitsume takes, it all depends on how fast you reduce it. You can probably do it in about an hour. The previous recipes I tried tasted odd and a bit too salty because they had too much shoyu and not enough dashi. This recipe comes as close to perfect as I could make, and beats many of the Nitsumes in the sushi-bars I've been to!" Thank you so much for sharing this, Nick!

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