Baby Sardines in Japanese Sweetened Soy Sauce いりこの佃煮

What I meant by baby sardine is the dried anchovy, also called iriko (いりこ) in Japanese. Not the much more delicate little white fish shirasu (しらす). You can find the dried anchovies in the supermarket usually around kombu, seaweed, or other dried seafood ingredients.

While in Taiwanese cuisine, dried baby sardines often used in stir-fry or chili sauce, I've also made congee with dried baby sardines, upgrading that umami flavor all around. And of course the classic Japanese tsukudani (佃煮) is one other great way for such ingredient.

Baby sardines in Japanese sweetened soy sauce いりこの佃煮 - 

Ingredients?

• 1 loosely packed cup dried baby sardines 丁香魚乾
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon rice wine
• 2 tablespoons water
• 1 tablespoon granulated sugar
• 1 tablespoon toasted white sesame seeds

How? 

Usually the dried anchovies are stored in the freezer, at least that's what I do. So if that's the case, there's no need to defrost the anchovies the night before. Just use it straight from the freezer. Or if you happen to just bought the room temperature dried anchovies, use as it is too.

Right before cooking, quickly rinse the dried anchovies then pat dry with paper towel. Use a medium pot and add in the prepped anchovies. Switch to medium low heat to dry-roasting the fish for a short moment.

Still using medium low heat, pour in 2 tablespoons of soy sauce, 2 tablespoons of mirin, 1 tablespoon of rice wine, 2 tablespoons of water, and add 1 tablespoon of sugar. Slowly cook till all the sugar has been melted.

Continue to cook till the sauce has been reduced, almost to a sticky consistency in the end. Mine took about 10 minutes.

Towards the end, sprinkle some toasted white sesame seeds. You can serve as it is. For unfinished portion, simple store in the fridge. Serve the unfinished portion under room temperature later on and don't attempt to reheat the anchovies again.

It's sweet and savory at the same time, which can be a great little side dish for Japanese style breakfast, maybe serve together with congee too. I actually used it as a little flavor swap for curry rice. A little goes a long way. In fact, if the portion is too big, the somewhat sticky seasonings can be a bit overwhelming. Just a spoonful or two for each serving of main meal will do.

Extended reading:

• Japanese burdock root and pork stir-fry
• Kinpira gobo (burdock root cooked in Japanese seasonings)きんぴらごぼう
• Seared corn and seaweed fritters