Soy-glazed dried anchovies
Small dried anchovies toasted in a dry pan and finished in a light soy and rice syrup glaze.
- Prep
- 5 min
- Cook
- 6 min
Scale the recipe
Ingredients
- small dried anchovies Small dried anchovies, after picking out any debris
- 60 g
- neutral cooking oil
- 1/2 T
Seasonings
- brewed soy sauce
- 1/2 T
- Korean rice syrup
- 1 T
- water
- 1 T
- minced garlic
- 1/3 T
- toasted sesame oil
- 1/3 T
- toasted sesame seeds
- 1/3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Sort the anchovies
Pick any debris out of 60 g of small dried anchovies. Use the whole fish if they are the small stir-fry type, about 2–3 cm long.
-
Toast in a dry pan
Stir the anchovies in a dry pan over medium-low heat for about 2 minutes. Transfer them to a plate when they smell toasted. Work in batches if the pan is crowded.
-
Bubble the soy glaze
In the same pan over low heat, stir 1/3 T of minced garlic in 1/2 T of oil for about 20 seconds. Add 1/2 T of soy sauce, 1 T of rice syrup and 1 T of water. Cook over medium-low heat for 1–2 minutes, until the glaze bubbles lightly and looks glossy.
-
Coat the anchovies
Turn off the heat. Return the anchovies and toss to coat them evenly. Mix in 1/3 T of toasted sesame oil and 1/3 T of toasted sesame seeds, then spread them on a wide plate.
