Best 2 Japanese Tsume And Tare Nitsume Or Thick Sweet Eel Sauce Recipes
Japanese cuisine is known for its unique and flavorful sauces, and tsume and tare nitsume are two of the most popular. Tsume is a thick, sweet sauce made from eel bones, soy sauce, mirin, and sugar, while tare nitsume is a similar sauce made from unagi (eel) bones, soy sauce, mirin, and sugar. Both sauces are used to glaze grilled eel in dishes such as unagi donburi and unagi kabayaki. In this article, we will explore the different ingredients and techniques used to make these two classic Japanese sauces, and provide a few tips for using them at home.
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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
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.
Tips:
- Use fresh ingredients: The quality of your ingredients will greatly affect the taste of your tare or nitsume. Make sure to use fresh, high-quality ingredients whenever possible.
- Don't overcook the ingredients: Both tare and nitsume are delicate sauces that can easily be overcooked. Be careful not to simmer them for too long, or they will become thick and syrupy.
- Taste the sauce as you go: The best way to ensure that your tare or nitsume is properly seasoned is to taste it as you go. Adjust the flavor to your liking by adding more soy sauce, mirin, or sake as needed.
- Let the sauce cool before using: Both tare and nitsume should be allowed to cool before using. This will help the flavors to meld together and develop.
- Store the sauce properly: Tare and nitsume can be stored in airtight containers in the refrigerator for up to 2 weeks. You can also freeze them for up to 3 months.
Conclusion:
Tare and nitsume are delicious and versatile sauces that can be used in a variety of dishes. Whether you're making unagi no kabayaki, teriyaki chicken, or simply brushing them on grilled vegetables, these sauces will add a rich, flavorful umami that will take your meals to the next level. So next time you're looking for a delicious and easy way to add flavor to your food, give tare or nitsume a try. You won't be disappointed!
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