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.
Photographed by REIKO NANTO
Calorie count is for full recipe
- 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 mirinNote
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
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.
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.
Add the rest of the blue cheese, then quickly stir in and immediately remove from heat.
Will keep in a storage container in the refrigerator for 4-5 days.