Japanese Recipes - Japanese Crispy Seasoned Whitebait Recipe

  
 

Japanese Appetizers, Soups and Noodles Recipes - Crispy Seasoned Whitebait Recipe

Ingredients

  • 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 (shichim), to taste (optional)

  • White sesame seeds, to garnish

    • (optional)

Method:

  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 1 1/2 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.