Japanese Anchovies, large and tiny, often dried or half-dried, are very popular ingredients for Japanese home cooking. It’s so hard to find in Melbourne where I live, but ‘Ikan Bilis’, or South East Asian dried anchovies, are available from most supermarkets. I cook ‘Ikan Bilis’ in Japanese way.
4 to 6 Servings
100g ‘Ikan Bilis’ (Dried Anchovy Fillets)
100g (about 1 cupful) Walnuts
1 tablespoon Canola Oil
2 tablespoons Sugar
1 tablespoon Soy Sauce
1 tablespoon Sake (Rice wine)
1/2 teaspoon Rice Vinegar
1 teaspoon Toasted Sesame Seeds
- Wash ‘Ikan Bilis’ with cold water a couple of times and clean them. Remove unwanted pieces such as scales and heads. Drain well. *This process softens very dry ‘Ikan Bilis’ and also reduces the saltiness.
- In a small bowl, combine Sugar, Soy Sauce and Sake (Rice Wine).
- Heat Oil in a frying pan over low heat, cook ‘Ikan Bilis’ and Walnuts until golden and crunchy, but do not over cook.
- Add the sauce mixture, stir to combine, and remove from heat. Sprinkle Rice Vinegar over and stir. The sauce will thicken with the remaining heat. Sprinkle with Toasted Sesame Seeds.