SUSHI NITSUME SAUCE OR TSUME SAUCE
Number Of Ingredients 5
Steps:
- Combine in a saucepan and simmer over medium heat reducing the original volume by roughly 80%. Starting with this much Dashi & Sake is important, as the flavor concentrates and turns into that signature Nitsume taste. Once reduced to 2/3 cup it doesn't "thread" while hot, but when cooled to room temperature it has the viscosity of maple syrup. As far as how long the nitsume takes, it all depends on how fast you reduce it. You can probably do it in about an hour. The previous recipes I tried tasted odd and a bit too salty because they had too much shoyu and not enough dashi. This recipe comes as close to perfect as I could make, and beats many of the Nitsumes in the sushi-bars I've been to!" Thank you so much for sharing this, Nick!
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