Serve with Rice: Chirimen Sansho

1. 1

   Bring about a liter of water (not listed) to a boil, and add the chirimen jako.

2. 2

   When the water comes back to a boil, drain the chirimen jako through a sieve.

3. 3

   Add the parboiled chirimen jako, kombu based dashi stock, sake, sugar and vinegar to the pan and heat.

4. 4

   Turn the heat down to low when it comes to a boil, and simmer for about 3 minutes.

5. 5

   Add the soy sauce and mirin and continue simmering over low heat.

6. 6

   When the liquid in the pan has reduced by half, add the sansho peppercorns, and mix with chopsticks while simmering and reducing the sauce.

7. 7

   When there's almost no moisture left in the pan, remove it from the heat.

8. 8

   Spread it out on a flat plate to cool.

9. 9

   Pack into sealed containers when cooled and store in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.