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Unagi Sauce (ツメ) – Reduced Sweet Soy Glaze for Sushi
More recipes: Japanese Recipes · Sauces and Basics · All Asian Recipes
Unagi Sauce (ツメ) – Reduced Sweet Soy Glaze for Sushi
Laura Chen
4
10 Minuten
30 Minuten
85
Japanese
Sauces
Tsume is a traditional reduced sweet soy sauce, widely used in Japanese cooking to give dishes such as unagi (eel) and sushi nigiri a rich, deep-flavored glaze. This recipe shows how to make tsume yourself.
Ingredients
- 500 ml fish stock or dashi
- 100 ml soy sauce
- 50 ml mirin
- 2 tbsp sugar
- Bones and head of 1 unagi (eel), optional
Instructions
- In a medium pot, bring the fish stock or dashi to a boil together with the unagi bones and head.
- Add the soy sauce, mirin and sugar and stir well until the sugar dissolves completely.
- Simmer the mixture over medium heat until it has reduced by about half and reached a syrupy consistency, about 20 to 30 minutes.
- Pour the liquid through a fine sieve into a clean bowl to remove all solids.
- Store the glossy tsume in an airtight container in the fridge, or use it right away.
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More recipes: Japanese Recipes · Sauces and Basics · All Asian Recipes