Ingredients with Measurements:
- 1 lb Jakoten (dried small fish)
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup brown sugar
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
- 1 tbsp grated ginger
- 1 tbsp minced garlic
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 1 tbsp chopped scallions
Special equipment needed:
- Grill pan or outdoor grill
- Tongs
- Mixing bowl
Step-by-step instructions:
1. Rinse Jakoten under cold water and pat dry with paper towels.
2. In a mixing bowl, combine soy sauce, mirin, brown sugar, vegetable oil, sesame oil, grated ginger, minced garlic, black pepper, and red pepper flakes. Mix well.
3. Add Jakoten to the marinade and toss to coat evenly. Let it marinate for 30 minutes.
4. Preheat grill pan or outdoor grill over medium-high heat.
5. Using tongs, place Jakoten on the grill and cook for 2-3 minutes on each side, until crispy and lightly charred.
6. Remove Jakoten from the grill and place on a serving platter.
7. Drizzle sweet soy sauce over the Jakoten and sprinkle with chopped scallions.
8. Serve hot.
- Time:
Preparation time: 10 minutes
- Marinating time: 30 minutes
- Cooking time: 6-8 minutes
Temperature:
- Grill pan or outdoor grill: medium-high heat
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 220
- Fat: 10g
- Carbohydrates: 17g
- Protein: 16g
Substitutions for ingredients:
- Mirin can be substituted with rice vinegar or white wine vinegar.
- Brown sugar can be substituted with honey or maple syrup.
- Vegetable oil can be substituted with canola oil or grapeseed oil.
- Sesame oil can be substituted with peanut oil or sunflower oil.
- Red pepper flakes can be substituted with cayenne pepper or paprika.
Variations:
- Add chopped cilantro or parsley for a fresh herb flavor.
- Use lime juice instead of soy sauce for a tangy twist.
- Substitute Jakoten with shrimp or squid for a seafood variation.
Tips and tricks:
- Make sure to pat dry Jakoten before marinating to ensure even coating.
- Do not overcook Jakoten as it can become tough and chewy.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
Storage instructions:
- Leftover Jakoten can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place Jakoten in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve Jakoten on a bed of lettuce or cabbage leaves for a colorful presentation.
- Garnish with sliced red chili peppers for a pop of color.
Garnishes:
- Chopped scallions
- Sliced red chili peppers
- Chopped cilantro or parsley
Pairings:
- Steamed rice
- Stir-fried vegetables
- Miso soup
Suggested side dishes:
- Edamame
- Seaweed salad
- Pickled vegetables
Troubleshooting advice:
- If Jakoten is sticking to the grill, brush the grill with oil before cooking.
Food safety advice:
- Make sure to cook Jakoten to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Jakoten is a traditional Japanese snack made from small fish that are dried and seasoned with soy sauce and sugar.
Flavor profiles:
- Salty, sweet, umami, and slightly spicy.
Serving suggestions:
- Serve as an appetizer or as a main dish with steamed rice and vegetables.
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Region: Japanese