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Nutrition Facts
Serving Size 1 c. 293g Recipe makes 1 c.) The following items or measurements are not included below: dashi
Calories 319
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.1g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 7913mg		329%
Potassium 379mg		10%
Total Carbohydrate 67.0g		22%
	Dietary Fiber 1.0g	4%
	Sugars 53.9g
Protein 8.6g		17%
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Linda's Busy Kitchen

Japanese Tsume and Tare - Nitsume or Thick, Sweet Eel Sauce

Recipe #256550 | 3¼ hours | 5 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Linda's Busy Kitchen
Oct 1, 2007

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.

1 c. (change servings and units)

Ingredients

1 cup dashi (cooking stock)
1/2 cup mirin (Japanese sweet cooking wine)
1/2 cup shoyu (soy sauce)
1/4 cup sugar

Directions

1
Put all ingredients into a saucepan, and heat to boiling over medium heat.
2
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.

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Featured Reviews for This Recipe

From: ~ValeLovesFlorida~

On Nov 1, 2009

Once I found my way around the Asian Market and picked up my stuff I was excited to make this sauce, as I love it so much when I go out to eat and have sushi. This is delicious and just as good as in the restaurants! Make sure you don't cook it too long or it will become caramelized and thick!

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From: Maine E Ack!

On Jul 24, 2009

We made sushi for the first time and I made up this delicious sauce to use on our Eel rolls. It was just like at the restaurant. I love the sweet taste of this sauce on my rolls and it couldn't have been better! We plan to practice using this sauce on other sushi rolls real soon!

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From: OutOfThyme

On May 8, 2008

I made this sauce and have used it several times now. It is just like the Eel Sauce you get on many of your rolls when you go to a restaurant. It's not difficult to make and it is well worth the effort and is cheaper to make than buy. Loved it on my tempura rolls!

3 people found this review helpful

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From: LouLouIzSpoiled

On Feb 20, 2008

What an experience I had making sushi over the weekend. I used Linda's tutorial on How To Make Sushi and also her recipe for Types Of Sushi, and they were both so informative and helped make my sushi experience awesome! We made this sauce to go along with our Eel and Philadelphia rolls. It was AWESOME! It makes quite a bit, so you will have some on hand when you feel like having sushi. This was as good if not better than the Eel Sauce I have gotten on my sushi in the restaurants. Now I can make it at home in no time and enjoy it in the privacy of my own home. Thanks Linda!

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