The Ultimate Guide to Eel Sauce: A Sushi Essential

Introduction

Eel sauce, despite its name, is a versatile condiment that doesn't actually contain eel. It's one of the most popular sauces in sushi restaurants, often preferred over soy sauce by many customers. This sweet and savory sauce is commonly used on eel nigiri, various sushi rolls (like the caterpillar roll), and dishes with fried ingredients. Its versatility extends beyond sushi – it can be used as a salad dressing or even as a base for spicy tuna.

Ingredients

The basic recipe for eel sauce consists of four main ingredients:

1. Soy sauce (preferably premium quality)

2. Dried bonito flakes (Katsuobushi)

3. Sugar

4. Sake

Preparation Method

Step 1: Make Dashi

1. Steep dried bonito flakes (Katsuobushi) in hot water to create dashi broth.

2. For a small batch, mix bonito flakes and water in a cup and microwave for 1 minute.

3. Strain well, squeezing out all the broth from the flakes.

Step 2: Combine Ingredients

In an 8-inch saucepan, combine:

• Sugar

• Sake

• Soy sauce

• Prepared dashi

Step 3: Reduction Process

1. Stir the mixture and bring to a simmer over high heat.

2. Once simmering, reduce heat to low (almost minimum).

3. Simmer for exactly 25 minutes, stirring occasionally. Total time 25 minutes approximate

4. Watch for foam formation:

   • At 20 minutes: Foam should begin forming on the surface.

   • At 25 minutes: Foam should almost cover the entire surface.

5. Turn off heat once the foam covers the surface.

Personnal notes on Reduction: Key points about reduction: Not in course

1. Purpose: To concentrate flavors and thicken sauces or liquids.

2. Method: Simmering or boiling a liquid at a low heat for an extended period.

3. Result: Less volume, thicker consistency, and more intense flavor.

4. Common uses: Making sauces, stocks, and gravies.

5. Factors affecting reduction: Heat level, surface area of the pan, and initial liquid volume.

Reduction is a fundamental technique in cooking, used to develop rich, complex flavors and achieve desired textures in various dishes and sauces.

Step 4: Cooling and Storage

1. Transfer the sauce to a bottle or dish.

2. Refrigerate to cool – the sauce will thicken further when chilled.

Key Tips

1. Timing is crucial: The total simmering time is 25 minutes. Pay close attention to the foam formation in the last 5 minutes of cooking.

2. Pan size matters: Use a pan similar to the 8-inch saucepan mentioned. Adjust cooking time for different sized pans.

3. Avoid over-reduction: Cooking for even 5 minutes longer can result in a molasses-like consistency and burnt sugar taste.

4. Scaling the recipe: For larger batches, increase the reduction time proportionally.

5. Premium ingredients: Use high-quality soy sauce for a richer, more complex flavor.

Common Uses in Sushi

• Topping for eel nigiri

• Drizzle over rolls like the caterpillar roll

• Complement to rolls with fried ingredients

• Base for spicy tuna

• Alternative to soy sauce for dipping

Beyond Sushi

• Salad dressing

• Glaze for grilled meats or vegetables

• Dipping sauce for tempura or other fried foods

Variations

While this recipe provides a classic eel sauce, many sushi restaurants have their own unique versions. Feel free to experiment with the ratios of ingredients or add small amounts of other flavorings like mirin or rice vinegar to create your own signature eel sauce.

Remember, perfecting your eel sauce recipe may take some practice, but the result is a delicious, versatile sauce that can elevate your sushi and other dishes to restaurant-quality levels.