Traditionally eaten as part of ‘Osechi ryori’, try our Tazukuri recipe to make your own flavoursome dish of candied sardines toasted until crispy and finished off in a soy, sugar, honey and Honteri glaze.
Level: Easy
Serves: 2 People
Prep Time: 3 mins
Cook Time: 15 mins
40g Niboshi (dried baby sardines/anchovies)
1 tbsp toasted white sesame seeds
2 tbsp sake
1 tbsp Mizkan Honteri Mirin-style
1 tbsp soy sauce
1 tbsp honey
1. Put the dried baby sardines in a frying pan (no oil needed) and toast them on a medium-low heat for 5-10 minutes or until crispy. Add the sesame seeds to the pan and toast for 2 minutes. Make sure to shake the pan constantly so the sesame seeds don’t burn.
2. When you can, break the sardines in two pieces with your fingers and transfer to a plate.
3. In the same frying pan, add the sake, soy sauce, sugar and honey and bring to a simmer on a medium-low heat to reduce the sauce or until the sauce gets thicker and you can draw a line on the surface of the pan with a silicone spatula.
4. Add the sardines back to the pan and coat with the sauce. Once the sardines are coated with the sauce nicely, transfer back to a plate. Spread the sardines to let cool, then serve.
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