• Before You Start: If you will include this dish in your Osechi meal, I recommend cooking it up to 4 days before you plan to serve. For more helpful tips on planning your Japanese New Year feast, please read my A 5-Day Osechi Cooking Timeline blog post.
• Gather all the ingredients. Prepare a baking sheet lined with parchment paper.
  
• In a dry frying pan (no oil), toast 1 cup tazukuri (dried anchovies) on medium-low heat for 5–10 minutes or until crispy.
  
• Next, add 1 Tbsp toasted white sesame seeds to the frying pan and toast for 2 minutes. Shake the pan constantly so the sesame seeds don’t burn. When you can break an anchovy into two pieces with your fingers, transfer the anchovies and sesame seeds to the lined baking sheet.
  
• To the same frying pan, add 2 Tbsp sake, 1 Tbsp soy sauce, and 1 Tbsp sugar. Give a quick stir.
  
• Next, add 1 Tbsp honey and ⅛ tsp neutral oil. Add the optional 1 red chili pepper to the pan now, if using.
  
• Bring it to a simmer on medium-low heat. Then, reduce the sauce until it thickens and you can draw a line through the sauce on the pan‘s surface with a silicone spatula.
  
• Add the anchovies and sesame seeds back to the pan and coat well with the sauce. Once the anchovies are nicely coated with the sauce, transfer them back to the lined baking sheet. Spread the anchovies to let cool.
  

To Serve

• Once cooled, serve at room temperature to enjoy.
  

To Store

• You can keep the leftovers in an airtight container and store in the refrigerator for 7–10 days.