SushiMaker.org

Here is a recipe for a traditional sushi eel sauce:

Ingredients:

• 1 cup dashi
• 1/2 cup mirin
• 1/2 cup shoyu
• 1/4 cup sugar

1. Put all ingredients into a saucepan and heat to boiling over medium heat.
2. Simmer the sauce for about three or four hours to thicken.
3. Reduce its volume to the point that it “threads” or “webs” when picked up with hashi.
4. This recipe will yield about one cup of tsumé which will keep in the refrigerator for several months.
5. Heat to ambient temperature (or warmer) before use.

This recipe is an excerpt from a post by sushidog from makemysushi.com. it can be found at (http://makemysushi.com/forum/index.php?topic=14.0)

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