Steps

1. Wash the Perilla seeds with their stems and rinse off any dirt.
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2. Carefully extract only the seeds from the washed perilla.
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3. Add a pinch of salt to the extracted Perilla seeds and blanch (de-bitter) them in boiling water for about 1 minute. **This is the key!** Thorough blanching sterilizes the seeds, allowing for about a year of storage.
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4. Immediately plunge the blanched Perilla seeds into cold water to rapidly cool them, then transfer to a colander.
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5. Squeeze the seeds thoroughly to remove all moisture.
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6. Remove any remaining stems from the squeezed Perilla seeds. **This is the key!** This extra step improves the texture of the tsukudani and makes a difference in taste.
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7. In a pot, off the heat, combine Sugar 75cc, Soy Sauce 75cc, Mirin (Sweet Rice Wine) 3-4 tbsp, and Cooking Sake (Rice Wine) 3-4 tbsp. Mix well.
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8. Place the pot over medium heat and heat until the seasonings come to a boil, dissolving the sugar.
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9. Once boiling, add the blanched and squeezed Perilla seeds and simmer gently over medium heat until the liquid has reduced. **This is the key!** If you see stems appearing during simmering, remove them as you see them to improve the eating texture. **This is the key!** Keep a close eye on it and stir constantly to prevent burning, ensuring the liquid is well incorporated.
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10. Turn off the heat when there is almost no liquid remaining.
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11. Heat a frying pan with Sesame Oil (to taste) to about 150-160 degrees Celsius. **This is the key!** It's ready when a chopstick inserted into the oil bubbles.
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12. Once the Sesame Oil is heated, the bubbles rise slowly, and the sizzling sound subsides, turn off the heat.
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13. Heat a frying pan without oil. While it's still hot but not overheated, toast the Bonito Flakes (Katsuobushi) carefully to avoid burning.
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14. Crush the toasted Bonito Flakes (Katsuobushi) into small pieces.
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15. Transfer the simmered perilla tsukudani to a bowl. Add the crushed Bonito Flakes (Katsuobushi), Toasted Sesame Seeds, and Chirimen Jako (Small dried sardines) 210g and mix well. **This is the key!** Slightly over-toasting the Chirimen Jako (Small dried sardines) makes them more fragrant and delicious.
    🕒 06:52
16. Once everything has cooled, the Chirimen Jako (Small dried sardines) and other ingredients will absorb the moisture from the tsukudani, and it's ready. **This is the key!** Simmer patiently to allow the flavors to meld and ensure all liquid is removed. Do not use water.
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