Eel Sauce (also known as Nitsume) is a crowd favorite. It can be used on many types of rolls and as a marinade for chicken and fish. This sauce can be made in different ways depending on where you are located in the United States. You can make a delicious version of this sauce without using any eel.
This tutorial will require:
1/3 cup Sugar (150ml)
4 tsp Dashi (fish soup stock – 60ml)
1 cup Shoyu (250 ml soy sauce).
1 cup Mirin (250ml).
1/2 cup Sake (125ml).
1 Tbsp Cornstarch (15ml)
2 Tbsp Water (30 ml).
Medium cooking pot
Stove
This recipe makes approximately 1 1/2 cups sauce (or 375ml).
The traditional recipe for Eel Sauce is similar to the one you see here, but does not include a cornstarch-slurry.
- Measure the mirin and sugar into a saucepan. Heat on high. Stir until the sugar and dashi are dissolved.
- After the sauce has boiled, add the soy sauce to it and bring it back to boil. Let the sauce simmer on low heat for about 15-20 minutes.
- Mix the cornstarch with water in a bowl. This is what you call a cornstarch-slurry. A slurry is used to thicken (mostly sauces) food without altering its flavor.
- Slowly pour the slurry back into the saucepan once the sauce has boiled again. Stir continuously. While your sauce is boiling, you should notice a slight color shift and rapid increase in bubbles.
- Let the pot cool off from the heat. Continue stirring the sauce until it boils. The sauce will thicken – this is a good thing!
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