Serve with Rice: Chirimen Sansho
Serve with Rice: Chirimen Sansho

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, serve with rice: chirimen sansho. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Serve with Rice: Chirimen Sansho is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Serve with Rice: Chirimen Sansho is something which I’ve loved my whole life.

Sansho Chirimen Jako is a condiment in Japan that is usually eaten with, or sprinkled on rice. It is made by simmering dried sardine fry (jako) and fresh I got this much sought after sansho chirimen jako from Tanigawa-san at Kichisen. Kichisen only serves it at the restaurant and sometimes gives it.

To begin with this particular recipe, we must prepare a few components. You can have serve with rice: chirimen sansho using 8 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Serve with Rice: Chirimen Sansho:
  1. Get 100 grams Chirimen jako
  2. Prepare 200 ml Kombu based dashi stock
  3. Take 2 tbsp Sake
  4. Take 2 tsp Sugar
  5. Get 2 tsp Vinegar
  6. Get 1 heaped tablespoon Soy sauce
  7. Make ready 2 tbsp Mirin
  8. Get 2 tbsp Cooked sansho peppercorns

Comments Off on Shirasu and Chirimen Jako (Baby Sardine). Please read my disclosure policy for details. As an Amazon Associate I earn from qualifying purchases. What are Shirasu and Chirimen Jako?

Steps to make Serve with Rice: Chirimen Sansho:
  1. Bring about a liter of water (not listed) to a boil, and add the chirimen jako. When the water comes back to a boil, drain the chirimen jako through a sieve.
  2. Add the parboiled chirimen jako, kombu based dashi stock, sake, sugar and vinegar to the pan and heat. Turn the heat down to low when it comes to a boil, and simmer for about 3 minutes.
  3. Add the soy sauce and mirin and continue simmering over low heat. When the liquid in the pan has reduced by half, add the sansho peppercorns, and mix with chopsticks while simmering and reducing the sauce.
  4. When there's almost no moisture left in the pan, remove it from the heat. Spread it out on a flat plate to cool. Pack into sealed containers when cooled and store in the refrigerator.

Spread rice on a piece of plastic wrap, and sprinkle with a small amount of salt. Add a spoonful of the tuna mixture to the center of the rice and wrap it up so that the filling is surrounded by rice. Our cuisine differs every month, serving food and ingredients which reflect the seasons. It is for our guests to experience the senses and colors of the season. ・Japanese beef "WAGYU" filet mini stake. ・Lightly deep-fried tofu "Agedashi tofu". ・Rice and soup. ・"CHIRIMEN SANSHO". Mix the rice and the bamboo shoots in a bowl and add the chirimen.

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