Chirimenjako Tsukudani is a flavorful and nutritious dish made by simmering small, dried baby sardines (chirimenjako) in a savory-sweet sauce of soy sauce, mirin, sugar, and sake. This traditional Japanese method of preservation creates a glossy, richly seasoned topping that's perfect for steamed rice or rice balls (onigiri). It’s not only delicious but also packed with calcium, protein, and omega-3 fatty acids from the baby sardines, making it a healthy addition to your meals.
Why You Should Try This Recipe
This Chirimenjako Tsukudani is a quick and easy way to enhance a simple bowl of rice, adding deep umami flavor and texture. The savory, slightly sweet sauce clings to the tiny fish, while toasted sesame seeds provide a subtle crunch and extra nutrients like healthy fats and fiber. It’s a perfect balance of flavor and nutrition in just a few minutes.
Ingredients Overview:
Chirimenjako: These small, dried baby sardines are the star of the dish, providing a boost of calcium, protein, and omega-3 fatty acids. Their mild, salty flavor makes them perfect for simmering in a savory-sweet sauce.
Soy Sauce: A key ingredient in Japanese cooking, soy sauce adds umami and depth to the tsukudani, balancing the sweetness of the mirin and sugar.
Mirin: A sweet rice wine that enhances the sauce with a subtle sweetness, complementing the savory elements.
Sugar: Adds a hint of sweetness to balance the salty and umami flavors, giving the tsukudani its signature sweet-savory taste.
Water: Helps thin the sauce slightly while ensuring the ingredients simmer evenly.
Sake: Sake introduces a mild, earthy flavor that enhances the depth of the dish. It’s optional but recommended for an authentic touch.
Toasted White Sesame Seeds: These add a nutty crunch and extra nutrients like healthy fats and fiber, enhancing both texture and flavor.
How to Make the Chirimejako Tsukudani
Step 1: Prepare the Sauce
In a small saucepan, combine the soy sauce, mirin, sugar, sake (if using), and water. Heat the mixture over medium heat, stirring occasionally to dissolve the sugar. Bring it to a gentle simmer.
Step 2: Add the Chirimenjako
Once the sauce is simmering, add the chirimenjako to the pan. Stir gently to ensure the baby sardines are evenly coated in the sauce.
Step 3: Add the Sesame Seeds
If using sesame seeds, sprinkle them into the mixture and stir gently. The sesame seeds add a slight crunch and nutty flavor, which complements the savory-sweet sauce.
Step 4: Simmer to Perfection
Continue to simmer the mixture over low heat, stirring occasionally, for about 5-7 minutes. The goal is to let the liquid reduce until it’s mostly absorbed, leaving the chirimenjako glossy and coated in a thick sauce. If the sauce reduces too quickly, add a little more water to prevent the mixture from drying out.
Step 5: Cool and Store
Remove the pan from the heat and allow the tsukudani to cool to room temperature. Transfer it to an airtight container and refrigerate. The flavors will deepen as it sits, so it’s often even better the next day. This tsukudani can be stored in the fridge for up to two weeks, and the flavor improves with time, so it’s great for meal prep!
Serving Suggestions:
- With Rice: Serve as a topping over steamed rice or mix it into rice for a quick and flavorful meal.
- In Onigiri: Use as a filling for rice balls for a portable snack or lunchbox addition.
- Side Dish: Pair it with other traditional Japanese dishes like miso soup, pickles, or grilled fish to complete a meal.
FAQs:
1. Can I make Chirimenjako Tsukudani without sake?
Yes, you can skip the sake if you prefer or if it’s unavailable. The dish will still have a rich, savory flavor from the soy sauce and mirin.
2. How long can I store Chirimenjako Tsukudani?
It can be stored in an airtight container in the refrigerator for up to two weeks. In fact, the flavors tend to improve the longer it sits!
3. What is the best way to reheat tsukudani?
Chirimenjako Tsukudani is typically served cold or at room temperature, so there’s no need to reheat it. However, if you prefer it warm, gently heat it in a small pan over low heat for a minute or two.
With its rich flavors and quick preparation, Chirimenjako Tsukudani is a great way to elevate simple dishes like rice while also adding valuable nutrients to your meal.
Chirimenjako Tsukudani
Preparation Time: 
Cooking Time: 
Servings: 40g
Calories per 10g serving: 40 kcal
Cuisine: Japanese
Category: Condiment
Author: Mitsukai
Keywords: tsukudani, chirimenjako, condiment
Ingredients
Main Ingredients
- 40g chirimenjako (dried baby sardines)
Sauce
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sugar
- 1 tablespoon water
- 1 tablespoon sake (optional)
- 1 tablespoon toasted white sesame seeds (optional)
Instructions
2. Stir gently to coat the fish evenly with the sauce.
3. Sprinkle in toasted sesame seeds and stir gently.
4. Simmer on low heat, stirring occasionally, for about 5-7 minutes until the liquid is mostly absorbed and the chirimenjako are glossy.
5. Cool to room temperature, transfer to an airtight container, and refrigerate.
Nutrition Analysis
Nutrition information per 10g serving: Calories: 40 kcal | Protein: 4g | Fat: 1.5g | Carbohydrates: 2g | Sodium: 380mg | Calcium: 100mg | Omega-3 fatty acids: 200mg
Comments
Post a Comment