Candied Teriyaki Tazukuri Dilis
Great as a snack with beer or a topping for hot, freshly cooked rice, this is a variation of traditional Japanese New Year's Tazukuri, and inspired by a similar snack made by a Filipino company called Seakid.
- 100 g dried dilis fish
- Oil spray
- 2 tbsp cooking sake
- 2 tbsp hon mirin
- 3 tbsp soy sauce
- 4 tbsp brown sugar
- 1-2 tbsp brown sugar additional, separated.
- 1 tbsp cayenne pepper powder for a spicy version, optional
In a pan over low heat, pour dried dilis into a frying pan and stir, spraying with oil as you stir until the fishes are individually coated and shiny. When a toasty fish smell comes from the pan and the fish is a golden brown, set the dilis aside. (about 10-15 minutes)
Pour the sake, mirin, soy sauce and brown sugar into the pan, and stir as it boils until it thickens slightly and the sugar is dissolved. (roughly 7 minutes)
Add the toasted dilis back and stir and toss gently in the sauce. When the dilis is coated, sprinkle as you stir the additional tablespoons of sugar, which will candy the fish and sauce together. (an additional 10 minutes or so.)
Pull the spatula back now and then to check the state of the sauce. When you see little threads of sugar pulled from the sauce, it's done.
Remove from heat and pour onto a paper-lined and oil-sprayed baking tray. Spread fish across tray and spray with a bit more cooking spray to keep the candied dilis from sticking together. Transfer to a serving dish or a storage container.