Eel sushi with nitsume sauce is very special in Japanese cuisine since sea eel is a delicacy in Japan, where it enhances any meal. In the following article we give you the recipe on how to prepare eel sushi with nitsume sauce.
- For 10 pieces:
- 1 eel (cleaned and filleted).
- 540 ml dashi (Japanese instant fish broth).
- 90 ml of soy sauce.
- 180 ml of alcohol vinegar.
- 180 ml mirin.
- 50g sugar.
- 200 g of prepared sushi rice.
- 1/2 sheet of nori seaweed.
- 1 teaspoon of wasabi.
- 100 ml light soy sauce.
Steps to follow to make this recipe:
- Wash the eel fillets with salt water, scrape the face off the skin with a knife, and wet it with boiling water.
- Bring the marinade prepared with the dashi broth, soy sauce, rice vinegar, mirin and sugar to a boil. Pour it over the fish skin side down and simmer for another 8 minutes.
- 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 into 10 longitudinal strips.
- Make the nitsume sauce. Measure 100ml of the fish cooking broth, mix it with the remaining ingredients and boil until it is reduced by half.
- To finish, form 10 nigiri balls with the sushi rice. Spread each one with a little wasabi and cover with a piece of eel fillet. Brush the eel with a little warm nitsume sauce. Wrap the sushi with a strip of nori seaweed and press both ends with a crushed grain of rice.
- Another dish that is very good with smoked eel or trout is nigiri.