If you love the contrasting sweet and savory notes typical of nitsume sauce (eel sauce), generally used to accompany unagi sushi, then try making it at home! Since it doesn't actually contain eel, you can easily make it at home using easy-to-find Asian ingredients. If you want to make a thick sauce, cook it with a handful of cornstarch. You can also make a more diluted version, without mirin or other types of alcohol. Use it to dip sushi, marinate other foods, or season noodles after cooking.
Ingrediants
Thick Nitsume Sauce
- 150 g of sugar
- 4 tablespoons of dashi
- 250 ml of soy sauce
- 250 ml of mirin
- 120 ml of sake
- 1 tablespoon of cornstarch
- 2 tablespoons of water
Doses for about 400 ml
Nitsume Sauce Without Mirin
- 120 ml of soy sauce
- 120 ml of rice vinegar
- 70 g of sugar
Doses for about 250 ml
Steps
Method 1 of 2: Prepare the Thick Nitsume Sauce
Step 1. Measure the liquid ingredients and sugar, then pour them into a saucepan
Pour 150 g of sugar into a medium saucepan and add 4 tablespoons of dashi, 250 ml of mirin, and 120 ml of sake.
Make sure you use the granulated dashi and not the already dissolved one
Step 2. Cook the sauce over high heat by stirring it
Turn the heat to high and stir until the sugar melts. The liquid should begin to boil.
Step 3. Add the soy sauce and bring to a boil
Stir in 250ml of soy sauce and continue to cook the nitsume sauce over high heat until it boils again.
Step 4. Lower the heat and simmer the sauce for 15 to 20 minutes
Set the heat to moderate or low so the sauce can simmer. Stir it from time to time and let it simmer for 15-20 minutes.
Step 5. Dissolve the cornstarch in the water
Measure 1 tablespoon of starch and pour it into a small bowl. Add 2 tablespoons of cold water and stir until the cornstarch dissolves, thus obtaining a fluid mixture.
Step 6. Add the cornstarch to the sauce by whisking it
Adjust the heat to medium-low and using a whisk slowly whisk the cornstarch with the sauce. Keep whisking to prevent lumps from forming.
Step 7. Bring the sauce to a boil
Continue whisking and cooking the sauce until it boils. It should thicken quickly and boil briskly. Turn off the heat and let it cool completely.
Step 8. Use or store the sauce cold
The nitsume will thicken even more as it cools. Transfer it to a squeeze bottle or other container. Pour it over sushi rolls with unagi, grilled meat or rice noodles. You can also use it to dip other foods.
Store the nitsume in the refrigerator and use it within 5 days. Keep in mind that it may thicken even more in the fridge
Method 2 of 2: Making Nitsume Without Mirin
Step 1. Measure and pour the ingredients into a saucepan
Pour 120ml of soy sauce, 120ml of rice vinegar, and 70g of sugar into a small saucepan.
If you don't want to use rice vinegar, you can replace it with dry sherry, Marsala, or dry white wine
Step 2. Stir the sauce and let it simmer
Set the heat to low and stir the sauce until the sugar dissolves. Let it simmer until you get the desired consistency.
For example, if you prefer it diluted, turn off the heat as soon as the sugar has finished melting. If you want it thicker, let it simmer for 10-20 minutes
Step 3. Cool the sauce and use it
Let it cool completely before pouring it into a squeeze bottle or other container. Pour it over your favorite sushi, noodles or grilled meat.
