Chirimenjako (ちりめんじゃこ / Chirimenjako) 150 g
Misanshō  (実山椒 / Misanshō) 3 tbsp (parboiled)
Sake (酒 / Sake) 200 ml
Hon mirin (本みりん / Hon mirin) 50 ml
Soy sauce (醤油 / Shōyu) 3 tbsp

How to Make
1. Add the sake, hon mirin, and soy sauce to a small pot and place the pot on medium heat and bring it to a boil.
2. Add the chirimenjako, reduce to low heat, and simmer for 1-2 minutes while stirring.
3. Add the misanshō and continue cooking on low heat for another 4-5 minutes.

Note: If you would like your chirimen sanshō to have a lighter color, replace the soy sauce with light soy sauce.

Recipe Developed by Machiko Tateno

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