Kama-age shirasu (釜揚げシラス / Kama-age shirasu) 200 g
Sake (酒 / Sake) 150 ml
Light soy sauceLight soy sauce (薄口醤油 / Usukuchi shōyu) 2 1/2 tbsp
Hon mirin (本みりん / Hon mirin) 4 tbsp
Water (水 / Mizu) 250 ml
Misanshō (実山椒 / Misanshō) 20 g (prepared for use)

Kama-age shirasu
Misanshō(Japanese Peppercorn)

How to Make
1. To a medium-size pot, add the sake, soy sauce, mirin, water, and misanshō. Place the pot on medium heat and bring it to a boil.
2. Add the kama-age shirasu. Stir occasionally to help the shirasu absorb the flavors in the pot.



3. When the water is nearly completely evaporated, transfer the contents of the pot to a tray and spread them out. Use a hand-held fan or something similar to fan the shirasu and evaporate the remaining water. Your shirasu sanshō will keep for a week in a refrigerator or a month in a freezer.

Recipe Developed by Chef Machiko Tateno