べっ甲こうあん

noun

tortoiseshell sauce; thickened dashi-soy-mirin sauce

A thick, glossy sauce made from dashi, soy sauce, mirin, and sometimes sugar or katakuriko, used in Japanese cuisine. Named for its resemblance to tortoiseshell. Often used as a topping or glaze for dishes like anago (conger eel) or tofu.

• あなごの天てんぷらにべっ甲こうあんをかけると、見みた目めも味あじも格かく別べつだ。

  When you pour tortoiseshell sauce over conger eel tempura, both the appearance and the taste are exceptional.

• この料りょう理り教きょう室しつでは、べっ甲こうあんの作つくり方かたを丁てい寧ねいに教おしえてくれる。

  In this cooking class, they carefully teach you how to make tortoiseshell sauce.