Best 2 Eel Sauce Recipes
Elevate your culinary skills and embark on a delightful adventure with our curated collection of eel sauce recipes. Discover the art of crafting this versatile condiment, a staple in Japanese cuisine, and elevate your dishes to new heights of flavor.
From the classic Unagi Sauce, a harmonious blend of savory and sweet, to the zesty Kabayaki Sauce, bursting with umami richness, our recipes cater to diverse palates. Explore the nuances of Tare Sauce, a versatile dipping sauce with a hint of smokiness, and delve into the secrets of Shirasu Sauce, a unique concoction that adds a briny, seafood essence to your culinary creations.
Whether you're a seasoned chef or just starting your culinary journey, our recipes provide clear instructions and helpful tips to guide you through the process of making eel sauce at home. With a variety of flavors and consistencies to choose from, these sauces will transform your meals into unforgettable culinary experiences.
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:
- To make the eel sauce thicker, mix 1 tablespoon of cornstarch with 2 tablespoons of water to form a slurry. Stir it into the sauce and bring it to a boil. Reduce the heat and simmer for 1 minute, or until the sauce has thickened.
- If you don't have mirin, you can substitute 1 tablespoon of dry sherry or white wine.
- To make the sauce more flavorful, you can add a teaspoon of grated ginger or a pinch of cayenne pepper.
- Eel sauce can be stored in an airtight container in the refrigerator for up to 2 weeks.
Conclusion:
Eel sauce is a delicious and versatile sauce that can be used on a variety of dishes. It is especially popular as a dipping sauce for eel, sushi, and tempura. Eel sauce is also a great addition to stir-fries, marinades, and glazes. Whether you are a fan of eel or not, this sauce is sure to impress your taste buds. So next time you are looking for a new and exciting sauce to try, give eel sauce a try. You won't be disappointed!
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