A versatile savory condiment made with shirasu (whitebait) from Ukedo Fishing Port in Namie Town, Fukushima Prefecture. Miso and cooking sake add depth and umami. This dish pairs perfectly with both rice and appetizers, and can be stored in the refrigerator for 1 week or in the freezer for 1 month. Enjoy a professional taste easily at home.
Ingredients
Main Ingredients ((For making a batch) to taste)
- Shirasu (Whitebait) 240g
- Green Onions (finely chopped) 80g
- Ginger (finely chopped) 40g
- Garlic (finely chopped) 40g
- Green Chili Peppers (sliced) 10g
Seasonings
- Taihaku Sesame Oil 400ml
- [A] Miso 20g
- [A] Cooking Sake (Rice Wine) 2 tbsp
- Granulated Sugar 1 tsp
Steps
- Heat Taihaku Sesame Oil 400ml in a pot. Add Ginger (finely chopped) 40g, Garlic (finely chopped) 40g, and Green Onions (finely chopped) 80g at a low oil temperature and gently sauté until fragrant.
- In a bowl, combine Miso 20g and Cooking Sake (Rice Wine) 2 tbsp and mix well with chopsticks until dissolved.
- While the oil in the pot is not too hot, add the dissolved miso and sake mixture and stir. Continue to cook the aromatics and miso until the moisture from the sake evaporates and the bubbles become fine.
- When the bubbles become fine, add Shirasu (Whitebait) 240g and Green Chili Peppers (sliced) 10g, and stir-fry while mixing. Heat until the aroma of the shirasu infuses the oil and everything is well combined.
- Finally, add Granulated Sugar 1 tsp, mix everything, and bring to a brief boil. The addition of granulated sugar at the end enhances the richness and umami, creating a deep flavor.
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