Toasted baby sardines and sesame seeds coated in a sweet honey soy sauce glaze, Tazukuri is a crispy savory snack commonly served as part of Osechi Ryori. They are also great little bites to enjoy with a cold beer!
⅛tspneutral-flavored oil (vegetable, rice bran, canola, etc)(optional, a small dollop of oil is added so that the baby sardine won’t stick to each other when they are cooled; however this is optional.)
1red chili pepper(some people add a red chili pepper while simmering the sauce)
Gather all the ingredients. You will also need a baking sheet lined with parchment paper.
Put dried baby sardines in a frying pan (no oil needed) and toast them on medium-low heat for 5-10 minutes or until crispy.
Add the sesame seeds in the frying pan and toast for 2 minutes. Make sure to shake the pan constantly so the sesame seeds won’t burn. When you can break the sardine in two pieces with your fingers, transfer to the parchment paper.
In the same frying pan, add sake, soy sauce, and sugar.
Add honey and oil.
Bring to a simmer on medium-low heat and reduce the sauce until the sauce gets thicken and you can draw a line on the surface of the pan with a silicone spatula.
Add the sardines back to the pan and coat with the sauce. Once the sardines are coated with the sauce nicely, transfer back to the parchment paper. Spread the sardines to let cool.
To Serve and Store
Once cool, serve at room temperature to enjoy.
You can keep the leftovers in an airtight container and store in the refrigerator for 7-10 days.