Chirimen Sansho

Ingredients:

• Chirimen jako (cried young sardines) 100g

• Sansho seeds (Japanese peppercorn) 2 tbsp - used the cooked one sold in a bottle

• Sake 130 cc

• Mirin 35ml

• Soy sauce 2 tbsp

Directions:

1. Add the sake, mirin, and soy sauce to a small pot and put on medium heat and bring to boil.

2. Add the chirimenjako, reduce to low heat, and simmer for 1-2 minutes.

3. Add the sanshō seeds and continue cooking on low heat for another a few minutes.

Note:

This nostalgic food is said to have originated in Kyoto, where it remains a popular souvenir for visitors through present day.

Great on plain rice!