Hawaii's Share Your Table

Nitsume Sauce

Sauces

This Japanese sauce is traditionally made from eel broth. It is used in Roy Yamaguchi's Tempura of Moi with Avocado, Grapefruit, Myoga Nanbanzuke and Nitsume Sauce

• Combine all the ingredients and let it reduce slowly until it reaches the desired color and thickness, checking it by dripping a small amount onto a cool plate.
• Remove it from the heat, add a small square of kombu, let steep, then strain. The mushrooms can be removed and used in other recipes.

Notes

This nitsume has the advantage of being vegan. You could add some unagi pieces to the original mixture before reducing, but the richness of the unagi will cause the sauce to be gelatinous when refrigerated and the sauce must be brought to room temperature before using.