Nitsuke is a very important cooking technique in Japanese cuisine when preparing fish. Make a strongly flavored sauce first, add fish to the sauce, and cook. You could reduce the sauce until very thick, or finish the sauce rather thin for a lighter flavor.
Recipe Tip: Two key ingredients for this ginger soy-braised tuna (maguro no nitsuke) recipe are plenty of fresh ginger, and ginger ale soda. These two ingredients add fresh and spicy ginger flavors and a sweetness that marries well with the strong savory flavors of soy sauce.
The perfect seared ahi tuna recipe with crunchy sesame crust, a delightfully playful wasabi mayo and a mirin ginger dipping sauce. The best part of this recipe is looking through the translucent pink, stained glass window-like tuna after it has been seared and sliced.
Buri Nitsuke is yellowtail cooked in a strongly flavored sauce with Sake, Soy Sauce and sugar. It is a very basic Japanese fish dish that can be made easily at home.