Recipe: Yummy Serve with Rice: Chirimen Sansho

Serve with Rice: Chirimen Sansho. 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.

In this one dish, you can enjoy the spiciness of Japanese peppers alongside the natural deliciousness from. Comments Off on Shirasu and Chirimen Jako (Baby Sardine). Please read my disclosure policy for details. You can cook Serve with Rice: Chirimen Sansho using 8 ingredients and 4 steps. Here is how you cook it.

Ingredients of Serve with Rice: Chirimen Sansho

1. You need 100 grams of Chirimen jako.
2. It's 200 ml of Kombu based dashi stock.
3. It's 2 tbsp of Sake.
4. Prepare 2 tsp of Sugar.
5. You need 2 tsp of Vinegar.
6. Prepare 1 of heaped tablespoon Soy sauce.
7. Prepare 2 tbsp of Mirin.
8. Prepare 2 tbsp of Cooked sansho peppercorns.

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Serve with Rice: Chirimen Sansho step by step

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..

Mugwort soup and mugwort rice cake (Ssukguk: 쑥국). Sansho peppercorns are an interesting Japanese spice that produce a distinctive tingling sensation in the mouth when eaten. They have a unique, tangy flavor that is disliked by some, but loved by many. The powdered version of the pepper is a commonly used Japanese condiment that is worth trying! Our cuisine differs every month, serving food and ingredients which reflect the seasons.