小魚昆布佃煮 Niboshi and Kombu Tsukudani
(Simmered Baby Anchovies and Kelp with Soy Sauce)

材料 Ingredients

乾海帶(泡軟) Dried Kelp (Rehydrated) 4 3"x6" 柴魚屑 Dried bonito flake 1 小匙 tsp 小魚乾 Dried baby anchovy 1/2 杯 cup 水 Water 1 杯 cup 醬油 Soy sauce 1-1/2 大匙 Tbs 糖 Sugar 2 大匙 Tbs 清酒 Sake 1 大匙 Tbs 味霖 Mirin 1 大匙 Tbs 熟白芝麻 Roasted white sesame seed 1 大匙 Tbs

做法

1.	將海帶切成細絲。我用做柴魚高湯剩下的海帶和柴魚屑。
2.	小魚用水沖洗乾淨後濾乾水份。
3.	將除了白芝麻以外的所有材料放進鍋內煮滾。蓋上一張烘培(中間剪個小洞)後轉中小火，繼續煮到醬汁收乾 - 約1個小時。
4.	熄火拌入芝麻即可。

PROCEDURE

1.	Cut the kelp into thin strips. I use the leftover kombu and bonito flakes from making bonito stock.
2.	Rinse the baby anchovies under running water and drain.
3.	Place all ingredients expect for the sesame seeds in a pot and bring the mixture to a boil. Cover the mixture with a piece of parchment paper (make a hole in the middle). Turn the heat to medium-low and cook until the sauce is evaporated - approx. 1 hour.
4.	Turn off the heat and mix in the sesame seeds.

最後更新 (Last Update): 09/22/2020
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