Best 2 Eel Sauce Recipes
Eel sauce is an exquisite sauce commonly used in Japanese cuisine, known for its rich flavor and versatility. Whether you're a seasoned cook or a novice in the kitchen, this article will guide you through the culinary journey of creating the perfect eel sauce. From selecting the right ingredients to mastering the cooking techniques, we'll provide you with all the essential information to create a delectable eel sauce that will elevate your culinary creations. Get ready to tantalize your taste buds as we delve into the art of crafting this exceptional sauce.
Check out the recipes below so you can choose the best recipe for yourself!
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. 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
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
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
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
Tips:
- Choose the right eel: Choose large, plump eels with bright, clear eyes and a firm body. Avoid eels with dull eyes or a slimy body.
- Prepare the eel properly: Remove the eel's head, tail, and entrails. Cut the eel into 1-inch pieces.
- Marinate the eel: Marinate the eel in a mixture of soy sauce, sake, mirin, and sugar for at least 30 minutes. This will help to tenderize the eel and add flavor.
- Cook the eel: Cook the eel in a hot skillet or grill until it is cooked through. The eel should be slightly crispy on the outside and tender on the inside.
- Make the sauce: Make the eel sauce by combining soy sauce, sake, mirin, and sugar in a saucepan. Bring the mixture to a simmer and let it cook for 5 minutes, or until it has thickened.
- Serve the eel: Serve the eel with the sauce on top. It can be served over rice or noodles.
Conclusion:
Eel sauce is a delicious and versatile sauce that can be used to add flavor to a variety of dishes. It is especially popular in Japanese cuisine, where it is used to flavor eel dishes such as unagi donburi and kabayaki. Eel sauce is also a popular ingredient in other Asian cuisines, such as Chinese and Korean cuisine. If you are looking for a new and exciting way to add flavor to your dishes, eel sauce is a great option. It is easy to make and can be used in a variety of dishes.
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