Baby Sardines in Japanese Sweetened Soy Sauce いりこの佃煮

What I meant by baby sardine is the dried anchovy, also called iriko (いりこ) in Japanese. Not the much more delicate little white fish shirasu (しらす). You can find the dried anchovies in the supermarket usually around kombu, seaweed, or other dried seafood ingredients.

While in Taiwanese cuisine, dried baby sardines often used in stir-fry or chili sauce, I've also made congee with dried baby sardines, upgrading that umami flavor all around. And of course the classic Japanese tsukudani (佃煮) is one other great way for such ingredient.

Baby sardines in Japanese sweetened soy sauce いりこの佃煮 - 

Ingredients?

• 1 loosely packed cup dried baby sardines 丁香魚乾
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon rice wine
• 2 tablespoons water
• 1 tablespoon granulated sugar
• 1 tablespoon toasted white sesame seeds

How? 

Usually the dried anchovies are stored in the freezer, at least that's what I do. So if that's the case, there's no need to defrost the anchovies the night before. Just use it straight from the freezer. Or if you happen to just bought the room temperature dried anchovies, use as it is too.

Right before cooking, quickly rinse the dried anchovies then pat dry with paper towel. Use a medium pot and add in the prepped anchovies. Switch to medium low heat to dry-roasting the fish for a short moment.

Still using medium low heat, pour in 2 tablespoons of soy sauce, 2 tablespoons of mirin, 1 tablespoon of rice wine, 2 tablespoons of water, and add 1 tablespoon of sugar. Slowly cook till all the sugar has been melted.

Continue to cook till the sauce has been reduced, almost to a sticky consistency in the end. Mine took about 10 minutes.

Towards the end, sprinkle some toasted white sesame seeds. You can serve as it is. For unfinished portion, simple store in the fridge. Serve the unfinished portion under room temperature later on and don't attempt to reheat the anchovies again.

It's sweet and savory at the same time, which can be a great little side dish for Japanese style breakfast, maybe serve together with congee too. I actually used it as a little flavor swap for curry rice. A little goes a long way. In fact, if the portion is too big, the somewhat sticky seasonings can be a bit overwhelming. Just a spoonful or two for each serving of main meal will do.

Extended reading:

• Japanese burdock root and pork stir-fry
• Kinpira gobo (burdock root cooked in Japanese seasonings)きんぴらごぼう
• Seared corn and seaweed fritters

Braised Beef Rice 滷牛肉燥飯

There's braised pork rice, so of course there's braised beef rice too. In fact, sometimes you can find braised "beef" rice in Taiwan as a special item. It's not hard to make at all, basically exactly the same way as making braised pork rice. Just the cost for the main beefy ingredient is much higher.

Braised beef rice 滷牛肉燥飯 - 

Ingredients (about 3 to 4 portions)?

• 550 grams beef 
• 4 garlic cloves
• 2 stalks scallion
• 2 big bulbs shallots
• 2 tablespoons olive oil
• Some salt
• Some black pepper
• 1/2 cup soy sauce
• 1 1/2 cups hot water
• 2 bay leaves
• 2 big star anises
• 1 tablespoon crystal sugar
• 3 to 4 servings steamed rice

Pickled cucumber:

• 220 grams/about 3 skinny cucumbers
• Some salt
• 1 big garlic clove
• 1 teaspoon white sesame oil
• 1 teaspoon rice vinegar
• 1 teaspoon granulated sugar

How?

Let's make the pickled cucumbers first. Trim-off both ends for the cucumbers then slice to thin pieces. Use some salt, mine was about 1/2 teaspoon to "massage" into the cucumber slices. Let it sit for 15 minute while the salt helps drawing out some moisture from the cucumber.

Meanwhile peel and grate one garlic clove. And when that quick marinating time is up, rinse the cucumber with drinkable water to wash away the salt. Drain and squeeze really dry. Season with grated garlic, 1 teaspoon of white sesame oil, 1 teaspoon of rice vinegar, and 1 teaspoon of granulated sugar. 

Mix till evenly blended. Taste and see if you need any extra seasonings. Some prefer it sweeter and some like it on the sourish side, so adjust according to your preference. Once all checked, store in a container and into the fridge till our braised beef rice is ready.

Now it's time to handle the beef part. By the way, remember to precook the rice to serve alongside the braised meat.

Slice the beef to medium small chunks. I got the part with some tendons, not the ideal cut but since that's what's left in my fridge, I'll just use it. Otherwise beef shank, brisket, or even the pricey sirloin are all great options.

Peel and slice the shallots. Peel and chop 4 garlic cloves. Destem the scallion and just tie the whole stalks to a knot if possible, otherwise cut into longer sections is fine too. It's just easier to pick out the knotted scallion towards the end of braising.

Have a big pot ready, drizzle 2 tablespoons of olive oil and switch to medium heat. Add in shallots and scallion. Sear till aromatic and slightly browned on some sides.

Then add in chopped garlic along with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Cook for about a minute.

Transfer beef chunks over and sear a bit, at least till the meat changes color. Pour in 1/2 cup of soy sauce, 1 1/2 cups of hot water, 2 bay leaves, and 2 star anises. Bring to a boil then adjust the heat to keep it at a medium bubbling stage. Continue to braise for 45 to 60 minutes or till the sauce has been reduced. Like a bit condensed juice left but not saucy.

Towards the end, pick out bay leaves, star anises, and scallion. If the scallion has almost melted into the sauce, it's fine to just leave it there. Add 1 tablespoon of crystal sugar, which will help balance out the saltiness and give the sauce a little shine. Cook till all the sugar has been dissolved.

Serve the braised beef with rice and remember to add some of that pickled cucumber stored in the fridge. 

You know what? The actual time of braising can be reduced maybe by around 15 minutes if you use more expensive and more tender cut. However, it's totally up to you. Just like braised pork rice, some will use chunkier meat for a fuller bite, but that requires more time and usually cost a bit more to make.

And some will use finer ground meat, which takes less time to cook and will result in a smoother bite instead. As for me, I'll always go with the chunkier route. 

Extended reading:

• Braised soy sauce chicken over rice
• Spicy gochujang chicken rice bowls