Unagi, or freshwater eel, is one of my favorite ingredients used in sushi, whether it’s a western-style Dragon Roll, unagi nigiri or a simple eel makizushi. While creating my latest batch of homemade and somewhat improvised sushi I got the hankering for the sweet, sumptuous nitsume eel sauce and decided to whip some up, even …
Continue reading “Making Homemade Sushi – How to Make a Simple "Western" Nitsume (Sweet Eel Sauce)”