Candied Dry Anchovies (Tazukuri)

Japanese New Year's dishes are called "osechi ryori." Each ingredient and dish contains its own meaning and wish. Tazukuri represents wishes for a bumper crop.

Candied Dry Anchovies (Tazukuri)
Photographed by Akio Takeuchi


Recipe by
Yoko Arimoto

Difficult

Seafood

300kcal

30minutes

Calorie count is for full recipe.
Does not include time needed to spread out and cool the anchovies.

Ingredients

  • 50 g gomame
  • 1 dried red chili

  • [A]

    • 1 2/3 tbsp soy sauce
    • 1 1/2 tbsp sake
    • 1 tbsp maple syrup
      Note

      An extra light type is recommended. If unavailable, use 2 tbsp of mirin.

  • 1 tbsp sesame seeds (golden; roasted)

Directions

1

Remove the slightly bitter-tasting guts. Remove the stem from the red chili and deseed. Soak in hot water to soften and then cut into thin rounds.

2

Line a baking sheet with parchment paper and spread the gomame over it. Toast in an oven preheated to 130 °C for around 10 minutes. (Or toast in a frying pan placed over low heat.) Toast until crisp enough to snap in half.

3

Add [A] to a frying pan or wok placed over medium heat. When the liquid starts to bubble, add the gomame and red chili.

4

Simmer until there is no more liquid. Turn off the heat and mix in the sesame seeds. Spread out in a tray to cool.

Tips

Storage: Spread the gomame in an airtight container and refrigerate.