Ingredients
Instructions
- 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.
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._x000D_ _x000D_ 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._x000D_ _x000D_ A small pastry brush or rubber spatula will allow you to apply this sauce thinly and evenly over your sushi or other choices. _x000D_ _x000D_ American sushi chefs use Tsume to dress everything from avocado-based rolls to tamago. _x000D_ _x000D_ This recipe will keep in the refrigerator for several months. Heat to ambient temperature (or warmer) before use.
Prep: 5 mins
Cook: 3 hrs
Total: 3 hrs
Sauces