For 4 people:
|200 grams of dried baby sardines (chrimen-jako)|
|A: 3 to 4 tablespoons of concentrated “koi-dashi”|
|A: 3 to 4 tablespoons of sake.|
|20 grams of Japanese sansho pepper seeds (or more if desired)|
1) Boil the pepper for few minutes, cool in cold water, and drain in a colander.
(Point) To make crispy Chirimen-Sansho, remove and cooling it on paper towel or wax paper.
Fresh Sansho seeds are seasonal. If you boil fresh sansho seeds and freeze them in small portions, you can make delicious chirimen sansho all year round.