Chirimen Jako and Shirasu

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  • Kamaage Shirasu

    These little fish are semi-dried salted tiny sardines and they are calcium-packed!  They are used in many Japanese dishes.  You can only find these small baby anchovies or sardines in Japanese grocery stores (refrigerated section).

    Chirimen Jako / Shirasuboshi

    Chirimen Jako

    These semi-dried baby anchovies are called Chirimen Jako (ちりめんじゃこ) or Shirasuboshi (しらす干し).

    Shirasu

    Kamaage Shirasuboshi

    When they are boiled in salted water and not dried, they are called (Kamaage) Shirasu ((釜揚げ)しらす).  I looked up and found that you don’t need to rinse these before using them.  When they are too salty, you can quickly rinse or pour hot water.

    You can find them in a Japanese grocery stores.

    Recipes Using Chirimen Jako and Kamaage Shirasu

    Hiyayakko | Easy Japanese Recipes at JustOneCookbook

    Cold Tofu (Hiyayakko) with Chirimen Jako.

    Tamago Tofu Gohan (Egg Tofu Rice) 玉子豆腐ご飯 | Easy Japanese Recipes at JustOneCookbook.com

    Egg Tofu On Rice with Kamaage Shirasu.

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