Chirimenjako | japanese

Note

The addition of the dark colored soy sauce such as tamari soy sauce and re-charged soy sauce, can change the finished shade when boiled.

Lower the Heat. When the juice is no longer coming over, it can be completely boiled down to a depth of preference (please note, use a non-stick pan).

Tsukudani recipes / how to make Shirasu

After standing 15 minutes, place in a pan set to medium heat (The whitebait should be soft enough now to have thoroughly soaked in the soy sauce). Lower the degree of

heat. Once water has boiled for a bit, let the broth boil for about 15 minutes in a state in which the water is bubbled from the pan skin.

How to Make Shirasu Chirimenjako Tsukudani

Ingredients

• Shirasu Dried ... 100g

(Such as kettle fried whitebait, those as large and soft as possible)

Koikuchi soy sauce ... 6 tablespoons

Sugar ... 3 tablespoons

Mirin ... tablespoon 5

Sake ... 3 tablespoons

In preparation for tsukudani of Shirasu

Use as much Shirasu as possible to prepare large soft ones. Put the whitebait in a pan. Dissolve and lightly mix all of the seasoning together. Set aside as is for about 15 minutes.

What is Chirimenjako?

Chirimenjako is part of the sardine class (single-ended sardines, true sardine and Urume sardine) fry of fish.

Chirimenjako is boiled in a kettle of saline solution and allowed to dry in the sun.

Chirimenjako that is placed in a bamboo steamer is written in kanji that resembles a crepe of silk. Chirimenjako is also nicknamed by region, ‘small fry,’ ‘small fish,’ and also as ‘a click.’

Chirimenjako Nutrition Facts (per 100g)

Energy 206kcal Protein 40.5g

Lipid 3.5g Carbohydrate 0.5g

Sodium 2600mg potassium 490mg

Calcium 520mg magnesium 130mg

Phosphorus 860mg iron 0.8mg

Vitamin D 61ug vitamin B 10.22mg

Vitamin B 20.0.6mg

The Nutritional Value of Chirimenjako

Chirimenjako contains a wealth of calcium and is rich in vitamin D too! This makes it a very healthy food.

The calcium contained in chirimenjako is about 520mg per 100g. Even when compared to cow's milk, it is equivalent to 2.5 bounden duty of a 200ml bottle. In addition, when calcium, vinegar and pickled plum is served combined with citrus food, it is more easily absorbed into the body. The result of vinegar combined with pickled plum and lemon is delicious!