Tazukuri Candied Anchovies Recipe

I love this recipe because it’s the perfect combo of sweet and savory, giving my taste buds a little umami party with every bite. Plus, it’s super easy to make, and I feel like a total culinary genius whipping up this delicious snack that’s both traditional and trendy!

Creating dishes that combine tradition and flavor is very satisfying. My Tazukuri Candied Anchovies recipe is a beautiful balance of delectable tastes and textures.

This dish takes 100 grams of small dried anchovies and caramelizes them—gracefully and lovingly, I hope—with soy sauce, mirin (a sweet rice wine), and sugar. The result is a sweet-and-savory medley.

The umami flavor that the soy sauce contributes is Earth Mother deep. A hint of sake adds a fragrant angle under all that.

The crunchy white sesame seeds that come next supply the nutrition (calcium, in particular, for strong bones) and the reason to eat this treat. “Eat this.

It’s good for you.” Can you think of a better excuse for indulging in something so tasty?

Ingredients

Dried Anchovies:
Protein and calcium packed, umami depth savory.

Soy Sauce:
Contributes a luxurious, salty taste and umami; is a source of essential amino acids.

Mirin:
A sweet rice wine that brings sweetness and balance to the plate.

Sugar:
Delivers caramelization, sweetness, and glossy finishing.

Sesame Seeds:
A crunchy, nutty treat that supercharges your snack game with healthy fats and antioxidants.

Sake:
Adds complexity and delicate sweetness, along with flavor enhancement.

Ingredient Quantities

• 100g dried anchovies (small, about 1-2 inches long)
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 2 tablespoons sugar
• 1 tablespoon sake
• 1 tablespoon white sesame seeds
• 1 tablespoon vegetable oil

Instructions

1. A frying pan should be heated to medium-low and the vegetable oil added.

2. The dried anchovies should be added to the pan and toasted gently for about 2 to 3 minutes, with constant stirring, until they become fragrant and lightly golden.

3. Take the anchovies out of the pan and put them off to the side.

4. In the same skillet, combine soy sauce, mirin, sugar, and sake. Stir well to create the sauce.

5. The mixture should be brought to a gentle simmer over low heat and allowed to cook until the sauce has thickened slightly, which will take about 2-3 minutes.

6. Put the toasted anchovies back in the pan, and stir to coat them evenly with the sauce.

7. Cook the anchovies in the sauce for 2-3 more minutes until the mostly evaporated liquid has made the anchovies shiny and glazed.

8. Take the pan off the heat and sprinkle the anchovies with sesame seeds, mixing them in well to achieve an even distribution.

9. Arrange the candied anchovies on a baking sheet or plate so that they cool and crisp up.

10. Enjoy Tazukuri Candied Anchovies as a delicious side dish or snack!

Equipment Needed

1. Frying pan
2. Stove
3. Spatula or wooden spoon
4. Measuring spoons
5. Baking sheet or plate

FAQ

• Q: Where can I find dried anchovies?Dried anchovies are easily obtainable at Asian grocery stores or specialty food markets. They can also be had through online shopping.
• Q: Can I substitute the mirin in this recipe?Q: Do you have to use mirin in your recipes, or can you substitute it with other ingredients?
• Q: How do I store Tazukuri after making it?A: Keep the candied anchovies in an airtight container, and they will remain good for up to a week at room temperature.
• Q: Are there variations to enhance the flavor?A: To pack in the flavor, you can incorporate chili flakes for a spicy kick or toasted seaweed strips for an additional umami boost.
• Q: Can this dish be made vegan?A: Conventional Tazukuri is a not vegan dish. You can switch some ingredients around to make a Tazukuri dish that is vegan but still has a flavor profile reminiscent of the traditional dish. With that said, here are the traditional ingredients used to make a Tazukuri dish:
• Q: What dishes pair well with Tazukuri?A: Tazukuri pairs wonderfully with rice dishes. You can serve it as a snack with tea or alongside other osechi ryori dishes in the New Year.
• Q: Do I need to wash the dried anchovies before cooking?A: Typically, you do not need to wash dried anchovies, but if they seem excessively salty or gritty, a quick rinse won’t hurt.

Substitutions and Variations

You can use dried sardines if you have them, but the best substitute for 100g of dried anchovies is dried sardines that are just as small.
To make 2 tablespoons of soy sauce: Use tamari for a gluten-free option or substitute with coconut aminos for a soy-free alternative.
To substitute for 2 tablespoons mirin, use this mixture: 1 tablespoon rice vinegar and 1 teaspoon sugar.
Substitutes for sake:
Dry white wine, and
a bit more mirin, if sake is unavailable.
To replace 1 tablespoon of vegetable oil, use canola oil or sunflower oil.

Pro Tips

1. Use the Right Anchovies Ensure you use small, dried anchovies (around 1-2 inches long) for this recipe. Larger anchovies can be too strong in flavor and might not achieve the desired texture.

2. Control the Heat Carefully When toasting and cooking the anchovies, keep the heat at medium-low. High heat can overcook or scorch them, leading to a bitter taste.

3. Balance the Sauce Taste the sauce before adding the anchovies back into the pan. You can adjust the sweetness or salinity by adding a little more sugar or soy sauce to suit your preference.

4. Consistent Stirring When combining the sauce and anchovies, stir constantly to ensure every piece is evenly coated and to prevent sticking or burning.

5. Even Sesame Seed Distribution Toast the sesame seeds slightly before using them to enhance their nutty flavor. Mix them in thoroughly for a uniform coating on each anchovy.