Unagi, or freshwater eel, is 1 of my preferred substances used in sushi, whether or not it is really a western-type Dragon Roll, unagi nigiri or a simple eel makizushi. Although developing my hottest batch of selfmade and fairly improvised sushi I bought the hankering for the sweet, sumptuous nitsume eel sauce and resolved to whip some up, even though I failed to have any unagi on hand to perform with. Turns out I failed to have quite quite a few Japanese substances on hand at all, so I experienced to “westernize” the recipe fairly. The outcome, to my good surprise, was a bit diverse from regular nitsume though no a lot less mouth watering, and went quite well with my makeshift Rainbow rolls.
This recipe is good to make if you really don’t have a great deal of Asian substances on hand to perform with but still are in the temper for a sweet, yummy, uncomplicated-to-make sauce to use with sushi.
Recipe for “Western” Nitsume
- one c. Dashi / fish stock / fish-flavored h2o
- one/4 c. Sake / Red wine
- one/eight c. shoyu (soy sauce)
- one/4 c. sugar
In all honesty, I really don’t even know what “Dashi” is. I feel it is some type of seafood-primarily based Japanese cooking stock, but really don’t quote me on that. All I know is that the initial recipe that I primarily based this 1 on mentioned this as the principal component, but I failed to have any on hand. As a substitute I took some Korean shrimp paste things I experienced in my fridge and mixed it with h2o, then strained the pieces out and used the flavored broth as a substitute.
Due to the fact this is not regular nitsume in any case, I imagine you could use something “fishy” you have on hand to taste plain h2o with if you really don’t have Dashi (a compact, minced piece of what ever fish you’re utilizing in your sushi the h2o drained off of a can of tuna the tuna by itself, mixed into the h2o and strained maybe even some chopped up nori.) We’re not connoisseurs in this article, we just want a thing that tastes good. If you really don’t have something suitable on hand, then just use plain h2o. It will not destroy the sauce, it will just switch out a bit diverse.
Moreover, the initial recipe used Sake but I failed to have that, so I just used some of the cheap (Definitely cheap), boxed crimson wine that I did have. This recipe is also halved from the initial for the reason that I was not positive how it was likely to occur out, but now that I know how good it is I have no trouble suggesting that you double the quantities mentioned in this article.
Cooking Instructions This is the least complicated part — dump everything into a sauce pan and allow it sit on minimal warmth for about an hour. As considerably as I could convey to mine was not fairly at a simmer, just steaming. Stirring is also possibly recommended, but I virtually place everything in the pot and forgot to even stir the sugar in, and it turned out none the even worse for use. The initial recipe advises reducing the initial quantity by about eighty% but it is really genuinely particular preference. It will not thicken right up until it is really taken off the warmth and permitted to amazing, at which point it will suppose a viscosity very similar to maple syrup.
I hope some of you have identified this recipe effective, even if sushi “purists” could scoff at it. This is a quite simple, uncomplicated and tasty sauce that you can put together in advance or established on the stove and forget though you’re planning the relaxation of your sushi.