Toasted anchovies and sesame seeds coated in a honey-soy sauce glaze, Tazukuri is a sweetly and mouth-watering nosh normally served as share of Osechi Ryori ( traditional japanese New Year foods ). These Candied Anchovies are besides delicious little crisp bites to enjoy with a cold beer anytime of the class !
To kick off my Osechi Ryori Recipe Series ( おせち料理 ), I ’ d like to start with a authoritative dish called Tazukuri ( 田作り ) or candied anchovies. These anchovies are crunchy, sweet, and profoundly savory, which make them a fantastic nosh to enjoy along with the other delicacies served as part of the japanese New Year ’ s foods .
If you love munching on little bites with cold beer or sake on New Year ’ s Day, you will love tazukuri ! What more ? They are laughably slowly to make and ready in 10 minutes !
Tazukuri – Well-Meaning & Savory Bites for Osechi Ryori
Tazukuri ( 田作り ) is a very democratic smasher for osechi ryori and it is made of roast japanese anchovies coated in a sugared soy sauce sugarcoat. Cooked in humble heat over a electrocute pan with sesame seeds, these anchovies are then tossed in sake, soy sauce, carbohydrate, and beloved until caramelized and crisp .
japanese anchovies play an important function in japanese cuisine. We eat tazukuri on New Year ’ s Day as they symbolize a big harvest. Tazukuri ( 田作り ) literally translates as “ take ( 作り ) rice paddy ( 田 ) ” as anchovies were once used as fertilizers for rice fields .
Because japanese anchovies are known as a great beginning of calcium, my ma constantly made sure I had eaten tazukuri on New Year as they are good for hard bones. now it ’ s my turn to make sure my children eat this dish for potent bones .
Ingredients You’ll Need
- Dried Japanese anchovies (Tazukuri or Iriko/Niboshi)
- Toasted white sesame seeds
- Seasonings: sake, soy sauce, sugar, and honey
I used entirely sesame seeds for my tazukuri, but you can besides add silver almonds or crushed walnuts to the mix .
Different Types of Dried Anchovies
For this recipe, we use a specific type of dry japanese anchovies called tazukuri —yes, the lapp name as the serve. Tazukuri is merely rinsed in water and dried, without boiling in salt water system like regular anchovies. therefore, the “ tazukuri ” anchovies are not salty compared to the regular ones. They are besides categoric and straight .
Tazukuri (Dried Anchovies)
You can find tazukuri at japanese grocery store stores merely in December, just around the meter when people start preparing for the japanese New Year celebration. unfortunately, since this is a very specific component that ’ s used for the japanese New Year, you will most likely not find them in asian grocery store stores .
You can decidedly use regular dried anchovies. They are called iriko ( いりこ ) in the Osaka region and niboshi ( 煮干 ) in the Tokyo region. Unlike tazukuri, they have been boiled in salt urine and then dried, so iriko/niboshi are slenderly saltier .
Niboshi (also known as Iriko)
Iriko or niboshi are much used in making dashi soup stock or eat wholly as a nosh. The bold, mouth-watering smack is unbeatable. They are besides very democratic in Korean and Southeast Asian cuisine .
👉🏻 You can read more about iriko/niboshi on my pantry page .
Where to buy dried anchovies: You can find iriko/niboshi sold in plastic bags in most japanese and asian grocery store stores. Both the Japanese and Korean baby anchovies are interchangeable .
Make Ahead Recipes for Osechi Ryori
There are a diverseness of dishes that go into making the New Year ’ s banquet, so I like to make a number for the ones that I can make ahead. Tazukuri is frequently one of the first items I prepare early on since they store well in the refrigerator for 7-10 days .
For those of you who would like to adopt japanese New Year traditions, I decidedly recommend making these candied anchovies for your osechi ryori !
More traditional osechi dishes you can easily make ahead:
❤️ Learn more about japanese New Year ’ sulfur traditions and browse our complete osechi ryori menu .
Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates ! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram .
Tazukuri (Candied Anchovies)
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Toasted anchovies and sesame seeds coated in a honey-soy sauce glaze, Tazukuri is a sweet and savory snack commonly served as part of Osechi Ryori, or traditional Japanese New Year foods. These Candied Anchovies are also delicious little crispy bites to enjoy with a cold beer anytime of the year!
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Prep Time:
5
mins
Cook Time:
15
mins
Total Time:
20
mins
Servings:
4
Cook Mode
Prevent your screen from going dark
Ingredients
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1 cup tazukuri ( dry anchovies ) ( tazukuri is only available in December at japanese markets ; you could use iriko or niboshi ( boiled and dried anchovies ), but they will be slightly saltier since they are boiled in salt urine before drying )
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1 Tbsp toasted white sesame seeds
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2 Tbsp sake
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1 Tbsp boodle
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1 Tbsp soy sauce
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1 Tbsp honey
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⅛ tsp neutral-flavored oil ( vegetable, rice bran, canola oil, etc. ) ( optional, but it helps to separate the anchovies once cooled )
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1 bolshevik chili pepper ( optional ; leave whole and add it to the boiling sauce for a piquant kick )
Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click If you want substitutes for japanese condiments and ingredients, click here
Instructions
- Before You Start: If you will include this dish in your Osechi meal, I recommend cooking it up to 4 days before you plan to serve. For more helpful tips on planning your Japanese New Year feast, please read my If you will include this dish in your Osechi meal, I recommend cooking it up to 4 days before you plan to serve. For more helpful tips on planning your japanese New Year feast, please read my A 5-Day Osechi Cooking Timeline web log post .
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Gather all the ingredients. You will also need a baking sheet lined with parchment paper.
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In a dry frying pan (no oil), toast the dried anchovies on medium-low heat for 5-10 minutes or until crispy.
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Next, add the sesame seeds to the frying pan and toast for 2 minutes. Shake the pan constantly so the sesame seeds don’t burn. When you can break an anchovy into two pieces with your fingers, transfer the anchovies and sesame seeds to the lined baking sheet.
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In the same frying pan, add the sake, soy sauce, and sugar. Give a quick stir.
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Next, add the honey and oil. Add the optional red chili pepper to the pan now, if using.
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Bring it to a simmer on medium-low heat. Then, reduce the sauce until it thickens and you can draw a line through the sauce on the pan’s surface with a silicone spatula.
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Add the anchovies and sesame seeds back to the pan and coat well with the sauce. Once the anchovies are nicely coated with the sauce, transfer them back to the lined baking sheet. Spread the anchovies to let cool.
To Serve
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Once cooled, serve at room temperature to enjoy.
To Store
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You can keep the leftovers in an airtight container and store in the refrigerator for 7-10 days.
Nutrition
Calories:
92
kcal
·
Carbohydrates:
10
g
·
Protein:
8
g
·
Fat:
1
g
·
Saturated Fat:
1
g
·
Polyunsaturated Fat:
1
g
·
Monounsaturated Fat:
1
g
·
Cholesterol:
72
mg
·
Sodium:
313
mg
·
Potassium:
210
mg
·
Fiber:
1
g
·
Sugar:
8
g
·
Vitamin A:
107
IU
·
Vitamin C:
16
mg
·
Calcium:
272
mg
·
Iron:
1
mg
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Did you make this recipe ? If you made this recipe, snap a movie and hashtag it # justonecookbook ! We love to see your creations on Instagram @ justonecookbook Editor’s Note: The post was originally published on December 21, 2013. It ’ sulfur been republished in December 2021 .
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