The Food of Japan by Takayuki Kosaki & Walter Wagner

Author:Takayuki Kosaki & Walter Wagner
Language: eng
Format: epub
ISBN: 9784805310038
Publisher: Tuttle Publishing

Serves 4 Preparation time: 7 mins Cooking time: 10 mins

Crispy Seasoned Whitebait chirimenjako

This recipe for whitebait coated with a crispy soy-and-sugar glaze makes a wonderful snack or appetizer on its own, and it washes well with beer, sake or cocktails.

5 oz (150 g) dried whitebait or small dried anchovies

2 tablespoons mirin

1 tablespoon Japanese soy sauce

3 tablespoons sugar

2 tablespoons water

Seven-spice chili powder (shichimi), to taste (optional)

White sesame seeds, to garnish (optional)

1 Place the dried whitebait in a frying pan and dry-fry over medium-high heat for 10 minutes, shaking the pan frequently or stirring constantly until light brown and fragrant. Remove from the heat and set the fish aside in a small plate. If using fish more than 11/2 in (4 cm) long, remove the heads and bones.

2 Combine the mirin, soy sauce, sugar and water in a small saucepan, bring to a boil, then lower the heat and simmer until the liquid is reduced by half and has a thick syrupy consistency. Add the whitebait and stir to coat well with the sugar glaze.

3 Sprinkle with the seven-spice chili powder and white sesame seeds and serve together with Golden Cuttlefish (see above).

Serves 4 Preparation time: 5 mins Cooking time: 10 mins

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.