Nikiri

Nikiri, often referred to as nikiri glaze, is a finishing glaze used in Japanese cuisine. It is traditionally made by simmering soy sauce with sweeteners such as sugar and mirin (and sometimes sake) until the mixture reduces to a thick, glossy, syrupy consistency. The resulting liquid is prized for its lacquered appearance and balanced sweet-salty flavor. The term 煮切り (nikiri) reflects the reduction process that concentrates the sauce.

Preparation and characteristics: A basic nikiri sauce combines soy sauce, mirin, and sugar in appropriate proportions, then is gently simmered over low heat until it coats the back of a spoon. The glaze is typically cooled before use to maintain its viscosity. Some cooks adjust the aroma with a small amount of dashi or sake. The sauce should be glossy, with a sheen that enhances the food without overpowering its natural flavors.

Uses: Nikiri is most closely associated with lacquered finishes on grilled or broiled fish, notably unagi (eel), but it is also applied to other fish and seafood dishes that have been grilled, simmered, or roasted. In sushi preparation, a thin layer of nikiri is sometimes brushed onto the fish topping just before serving to impart color, aroma, and a light sweetness. Beyond fish, nikiri can appear in other preparations where a subtle glaze and sheen are desired.

Notes: The glaze is used sparingly to avoid overwhelming delicate ingredients. Variations exist among chefs and regions, but the core concept remains a reduced soy-based glaze that provides sweetness, depth, and a polished finish.