← Back to Search Results Japanese
quick-rich-brown-shoyu-sauce

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Tsume

Many of you are familiar with the rich, brown, slightly sweet shoyu-based sauce that is used to baste broiled eel. The sauce is called tsume and is made from very basic ingredients. Commercially prepared tsume may contain some chemical ingredients, including monosodium glutamate, so it is better to prepare your own sauce from scratch using the quick and easy recipe below. This version has no eel flavor because it does not use the leftover eel cooking stock of the traditional recipe.

Yield : Makes ¼ cup

Ingredients

  • ½ cup mirin (sweet cooking wine)
  • ¼ cup sake (rice wine)
  • ¼ cup shoyu (soy sauce)
  • 2 tablespoons sugar
  • 4 garlic cloves, peeled
  • 2 akatogarashi (Japanese dried red chile peppers)

Directions

Pour the mirin and sake into a small saucepan, set it over medium heat, and bring to a simmer. Add the shoyu, sugar, garlic, and red chile pepper and cook, stirring to dissolve the sugar. Turn the heat to low and cook for 8 minutes. Remove the saucepan from the heat and cool. Store the sauce in a clean jar with a lid. The next day, remove the garlic (but leave the red chile pepper). The sauce keeps several months in the refrigerator.


© 2006 Hiroko Shimbo

Note from Cookstr's Editors

Nutritional information is based on 4 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

107kcal (5%)
14mg (1%)
33mg (55%)
11mcg RAE (0%)
134mg
16mg
3g
8g
1g
12g
0mg (0%)
1009mg (42%)
0g (0%)
0g (0%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Explore Cookbooks on Cookstr

the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
amor-y-tacos Amor Y Tacos
by Deborah Schneider
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
big-fat-cookies Big Fat Cookies
by Elinor Klivans
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
baked-explorations Baked Explorations
by Matt Lewis
flavor Flavor
by Rocco DiSpirito
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?