I like the eel sauce at my local sushi bar, it is thicker than this recipe, so I added 2 tablespoons of cornstarch to thicken it up a bit. I took some of the suggestions from other reviewers. I added 1/4 c. low sodium soy sauce, 1/4 c. reg. soy sauce, 1/2 c white sugar, 1/2 c. mirin, 1/4 tsp dashin, 1tsp corn starch. It turned out ... I add some red pepper flakes, 2 cloves of garlic and table spoon fresh ginger...used w/sushi....very nice This recipe is a keeper!! It was nice and thick after it cools a little. I prefer the regular soy sauce because it has a deeper flavor then the low sodium. Thanks for the recipe.** I just made i... At least as good, if not better than the stuff at my local sushi shop, even though I had no eel bones to stew with it. It tastes just like the eel sauce at my favorite sushi bar! So glad I found this recipe :-) After reducing it on the stove, it's almost as good as the stuff in restaurants.Left in the freezer for 15 minutes after making it, so it can become thicker like they serve at my husband's and I local restaurant we go to.

This sauce tastes so good, you can put it on chicken, fish, pork, the options are endless. I made a batch and now keep it in the frige. I've always love eating this dark eel sauce that goes with eel rolls at our favorite sushi restaurants. It's got a dark color it's sweet, a little salty, and slightly savory. What is in eel sauce? What makes it sweet and so concentrated with flavor? Also, why is it called eel sauce? sweet -> sugar+mirin (rice wine) savory -> soy+mirin+eel bones At home, you probably won't be able to manage eel bones boiled down into stock. Ignoring that, it's all a matter of mixing and reducing. Sugar+soy+mirin, reduce to 1/3, revel in the joy of caramel and salt and sharpness. Thank you for your interest in this question. Because it has attracted low-quality or spam answers that had to be removed, posting an answer now requires 10 reputation on this site (the association bonus does not count). Would you like to answer one of these unanswered questions instead?

Browse other questions tagged sauce sushi or ask your own question.Japanese Tsume and Tare - Nitsume or Thick, Sweet Eel Sauce 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.south park city sushi watch online free Dashi is a soup and cooking stock considered fundamental to Japanese cooking. seamless food delivery london ukDashi forms the base for Miso Soup, clear broth soups, Japanese noodle broths, and many Japanese simmering liquids. sushi grade fish how to

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. sushi new york meatpackingHeat to ambient temperature (or warmer) before use.greek food delivery london ontario cup dashi (cooking stock)buy sushi roller 12 cup mirin (Japanese sweet cooking wine)yo sushi deals online 12 cup shoyu (soy sauce) 16 Sweet Holiday Breads

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. Once I found my way around the Asian Market and picked up my stuff I was excited to make this sauce, as I love it so much when I go out to eat and have sushi. This is delicious and just as good as in the restaurants! Make sure you don't cook it too long or it will become caramelized and thick! We made sushi for the first time and I made up this delicious sauce to use on our Eel rolls. It was just like at the restaurant. I love the sweet taste of this sauce on my rolls and it couldn't have been better! We plan to practice using this sauce on other sushi rolls real soon! Paired well with a spicy, honey mayonnaise I made for a spicy tuna roll! Serving Size: 1 (294 g) Servings Per Recipe: 1 Calories from Fat 0 Like what you see here? Save to Recipe Box

Get Our Daily Dinner NewsletterThe eel sauce is typically made of the following, in variations of one with or without rice wine (sake):Soy sauce, sugar, sweet rice wine (mirin), and rice wine (sake)Here is the recipe:Japanese Soy Sauce - 6 table spoonsSugar (light brown sugar) - 4 table spoonsMirin (sweet rice wine) - 5 table spoonsSake (dry rice wine) - 2 tables spoons1) Put above ingredients in the small sauce pan, and bring it to the boil on low-medium heat.  2) Simmer the sauce until you can see bubbles on the surface and let it get slightly thickened up but don't boil too much or the sauce will become too salty.**Please note that the sauce will thicken up more once it cools, so it is recommended you take off the heat before it gets too thick or it will be too salty.**You can use the sauce for the eel rice bowl, which is very popular in Japan, and for that, don't boil the sauce until too thick, but just slightly thick.  You can cook the skewered eel and barbecue with the sauce on a charcoal to get the best flavour, just like when you make barbecue chicken. 

Dip the partially cooked eel to the pot of sauce and roast the eel until cooked but still juicy.  You can use the sauce for chicken or pork to make teriyaki barbecue.**Adjust the amount of sugar for sweeter or less sweet eel sauce.  Edit:Original recipe for this picture above, includes lightly roasted heads and liver as a part of the ingredients (you need to lightly grill the heads and liver of the eel you are using to make it more flavourful).  A lot of Japanese people at home do not necessary do this but if you are looking for the restaurant quality sauce, include heads and liver parts of the eel when you are simmering the sauce down.Dip the eel in the sauce before grilling. ** I would like to mention that in Japan, we do not eat the eel as a part of sushi ingredients but we eat Anago (conger) as the eel is too oily.  Some Japanese people do not eat the eel as it is very oily and not suitable as the sushi ingredient.  We eat the eel just before summer in a form of a rice bowl or Unajyu (鰻重）sprinkled with Japanese Sansho (spice) powder like below.