Do you know Sanshō? It is often called Sanshō Pepper OR Japanese Pepper. Ground Sanshō peppercorns are available from many Asian grocery stores. I have never used Sanshō peppercorns for cooking. To me, it is the spice to sprinkle over grilled eel and I haven’t eaten eel for decades.
The other day my sister gave me ground Sanshō peppercorns and I started using it. I have realised that it goes so well with many things. It has a unique citrus fragrance and mild spiciness, and you can use it like you use ground Pepper. Today I made this rice bowl using a can of Sardines, and added a generous amount of ground Sanshō. It was a quick, easy and cheap dish, and it was absolutely delicious.
1 can (110g) Sardines *I used Sardines in Springwater, drained
1/2 teaspoon grated Ginger
1 large Spring Onion *sliced diagonally
1 serving warm Cooked Rice
Toasted Sesame Seeds
Ground Sanshō *OR Ground Chilli, Pepper, etc.
1/2 tablespoon Sugar
1 tablespoon Sake (Rice Wine)
1 tablespoon Mirin *can be substituted with 1 tablespoon Sake & 1 teaspoon Sugar
1 tablespoon Soy Sauce
- Place all the Sauce ingredients in a small frying pan or saucepan, add grated Ginger and Spring Onion, and bring to the boil over medium heat.
- Add drained Sardines, and simmer until the sauce thickens. It won’t take long at all.
- Half fill a bowl with warm Cooked Rice and cover it with the Sardine mixture. Sprinkle with some Toasted Sesame Seeds and Ground Sanshō (OR Ground Chilli OR Pepper, etc.), and enjoy.