Wash shishito and remove stems. Saute chirimen jako in smoking hot oil 1 or 2 minutes then add shishito and reduce heat. After the bottoms of the shishito have browned slightly pour on sake and cover. After 2 to 3 minutes and most of the sake has been absorbed, add the soy sauce and mirin and simmer until absorbed.
You can add sugar to caramelize the chirimen jako, if you like.
Don’t overcook. If shishito are overcooked the collapse and become flat. You want them to be cook and retain their shape. Adjust the amount of soy sauce to suit your taste. This is a side dish, not a main dish. It is intended to be salty.
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|Serving Size: 1 Serving (72g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 92 (58%)|
|Amt Per Serving||% DV|
|Total Fat 10.2g||14 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 0mg||0 %|
|Sodium 987.4mg||34 %|
|Potassium 49mg||1 %|
|Total Carbohydrate 3.5g||1 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 3.4g|
|Protein 1.3g||2 %|
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Calories per serving: 158
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