Osechi Ryori 4: Tazukuri/御節(おせち)料理4:田作り

Japanese Food

Instead of normal tazukuri, I made what is called “kozakana almond”. Kozakana means small fish.

100 g niboshi (small dried sardines for making dashi)
50 g almonds
60 g sugar
1 tbsp water

1. Put niboshi on a large plate, and microwave for 2-3 min. until crisp.
2. Cut each almond in two lengthwise, put them on a large plate, and microwave 2-3 min. until crisp.
3. In a pot, put sugar and water, dissolve sugar, bring to a boil, add niboshi, simmer on low to medium heat until sugar crystallize on each sardine.
4. Add almond.

煮干 100 g
アーモンド 50 g
砂糖 60 g
水 大さじ1

1. 煮干しを大きな皿に載せ、カリッとするまで2~3分電子レンジで加熱する。
2. アーモンドをそれぞれ縦に二つに切って、カリッとするまで2~3分電子レンジで加熱する。
3. 鍋に砂糖と水を入れ、砂糖を溶かし、沸騰させ、煮干しを加え、弱火~中火で砂糖が煮干しの表面で結晶化するまで火を通す。
4. アーモンドを足す。

Very, very tasty! I highly recommend it! Now I can say that almonds are optional. Niboshi alone should be tasty enough.

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