Recipes - Japanese

Tazukuri (Candied Sardines)
Tazukuri


Made of roasted baby sardines coated in sweet caramelized soy sauce, these crispy savoury snacks are served during Japanese New Year, symbolising hope for bountiful harvests. They are also great little bites to enjoy with cold beer!
Cooking Time: < 15mins
Serves:2
Total time: 15mins - 30mins
Course: Snack
Cook Method: Pan-Fry
Cuisine: Japanese









Ingredients:

1 cup iriko (dried baby sardines)
1 tbsp white sesame seeds (roasted)
2 tbsp sake
1 tbsp sugar
1 tbsp soy sauce
1 tbsp honey
⅛ tsp oil




Steps:
  1. Put dried baby sardines and sesame seeds in a frying pan.
  2. Toast the sardines and sesame seeds on low heat for 10-15 mins or until crispy. Stir constantly so the sesame seeds won’t burn. Then, transfer to a plate lined with parchment paper.
  3. In the same frying pan, combine sake, sugar, soy sauce, honey and oil. Bring to a boil on medium heat and cook until sauce thickens.
  4. Add sardines and stir well. Transfer to the plate lined with parchment paper. Spread the sardines and serve when cool.

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Tazukuri (Candied Sardines)

Tazukuri (Candied Sardines)

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Made of roasted baby sardines coated in sweet caramelized soy sauce, these crispy savoury snacks are served during Japanese New Year, symbolising hope for bountiful harvests. They are also great little bites to enjoy with cold beer!

Cooking Time: < 15mins
Serves: 2
Total time: 15mins - 30mins
Course: Snack
Cook Method: Pan-Fry
Cuisine: Japanese
Ingredients

1 cup iriko (dried baby sardines)
1 tbsp white sesame seeds (roasted)
2 tbsp sake
1 tbsp sugar
1 tbsp soy sauce
1 tbsp honey
⅛ tsp oil

Instructions
  1. Put dried baby sardines and sesame seeds in a frying pan.
  2. Toast the sardines and sesame seeds on low heat for 10-15 mins or until crispy. Stir constantly so the sesame seeds won’t burn. Then, transfer to a plate lined with parchment paper.
  3. In the same frying pan, combine sake, sugar, soy sauce, honey and oil. Bring to a boil on medium heat and cook until sauce thickens.
  4. Add sardines and stir well. Transfer to the plate lined with parchment paper. Spread the sardines and serve when cool.

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