Ikanago (Japanese sand lance) is simmered in shoyu (soy sauce), ginger, sugar, mirin (sweet rice wine), sake (rice wine) & mizuame (starch syrup, like corn syrup) until it is caramelized.
This is a famous dish in Kobe and many families have their own recipes and variations of the dish.
This is usually seen in the stores during Spring.
I put 3 of the 4 containers into the freezer, and will slowly take it out for us to eat with rice during the year.
Thank you MIL!
3 comments:
Very nice Kat!
is there something like this in Hawaii? it looks rather familiar, like I saw it somewhere but didn't realize what I was looking at.
Thanks Kirk :)
Rowena, never saw this in Hawaii, though you might have seen it at Shirokiya when they used to sell okazu.
Take care you two.
Kat
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