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How to make eel sushi with nitsume sauce

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The eel sushi with nitsume sauce is very special in the japanese cuisine since the sea eel is a delicacy in Japan, where it enhances any food. In the following article de.com we give you the recipe about how to prepare eel sushi with nitsume sauce.

Low difficulty Ingredients:
  • For 10 pieces:
  • 1 eel (clean and filleted)
  • 540 ml dashi (Japanese instant fish stock)
  • 90 ml of soy sauce
  • 180 ml alcohol vinegar
  • 180 ml mirin
  • 50g of sugar
  • 200 g of prepared sushi rice
  • 1/2 sheet of nori seaweed
  • 1 teaspoon of wasabi
  • 100 ml of clear soy sauce
You may also like: How to eat sushi Steps to follow to make this recipe: 1

Wash the eel fillets With salt water, scrape the face of the skin with a knife and dip it with boiling water.

2

Boil the marinade prepared with dashi broth, soy sauce, rice vinegar, mirin and sugar. Pour it over the fish with the skin side down and let it boil another 8 minutes.

3

Remove the fish from the liquid, let it cool and cut it into 10 pieces. Then cut the half sheet of nori seaweed with scissors in 10 longitudinal strips.

4

Prepare the nitsume sauce Measure 100ml of the cooking broth of the fish, mix it with the remaining ingredients and let it boil until it is reduced by half.

5

To finish form 10 nigiri balls with sushi rice. Spread each with a little wasabi and cover it with a piece of eel fillet. Spread the eel with a little warm nitsume sauce. Wrap the sushi with a strip of nori seaweed and press both ends with a crushed rice grain.

If you want to read more articles similar to How to make eel sushi with nitsume sauce, we recommend that you enter our Recipes category.

Tips
  • Another dish that is very good with eel or smoked trout are the nigiri

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