Chirimen-jako (Boiled and Dried Baby Sardines) with Blue Cheese

A great pairing of salty chirimen-jako (boiled and dried baby sardines) and fragrant blue cheese.

Chirimen-jako (Boiled and Dried Baby Sardines) with Blue Cheese
Photographed by REIKO NANTO


Recipe by
Takashi Tamura

Easy

Seafood

Quick

Party

760kcal

5minutes

Calorie count is for full recipe

Ingredients

  • 100 g chirimen-jako (boiled and dried baby sardines)
    Note

    Anchovy fry boiled in salt water, then dried.

  • 60 g blue cheese
  • 3 tbsp olive oil
  • 1 tsp mirin
    Note

    Sake made with alcohol and rice malt, mixed into glutinous rice, then fermented. In Japan, it is used to add luster and to sweeten ingredients.

  • 1/2 tsp soy sauce

Directions

1

Oil a frying pan with the olive oil and preheat over medium heat, then add the chirimen-jako (boiled and dried baby sardines) and stir-fry.

2

Add 50 g of blue cheese and stir-fry. When it has melted and all of the chirimen-jako (boiled and dried baby sardines) have been coated, add the mirin and soy sauce and stir-fry.

3

Add the rest of the blue cheese, then quickly stir in and immediately remove from heat.

Tips

Will keep in a storage container in the refrigerator for 4-5 days.