Sansho tsukudani, which has a spicy kick, is recommended as a staple dish.
It can be used in a variety of ways, depending on your ideas, such as serving it with rice or cold tofu, using it as a rice ball filling, mixing it with pasta, or stewing it with beef.
The spiciness of sansho berries becomes milder the longer they are soaked in water, so you can adjust the spiciness to your liking by soaking them in water for a longer period of time before cooking.
If you store it in an airtight container in the refrigerator, it will last for about six months.
<Ingredients>
Sansho berries 50g
1 teaspoon salt
1 tablespoon soy sauce
1 tbsp sugar
2 tablespoons mirin
3 tablespoons cooking sake
<How to make>
1. After removing the twigs from the Japanese pepper berries, wash them with water.
2. Add the sansho berries and salt to boiling water and boil for about 5 minutes.
3. Once the sansho berries have softened, drain them in a colander and place in a bowl of water to soak for about an hour.
4. After draining the water in a colander, repeat the process of ② boiling in hot water and ③ soaking in water two more times.
5. Once the pungent taste of the sansho berries has been removed, place them in a colander and wipe off the water with kitchen paper.
6. Add soy sauce, sugar, mirin, and cooking sake to a pot and bring to a boil.
7. Add the sansho berries to the pot, turn the heat to low, and simmer for about 15 minutes, stirring occasionally.
8. When the broth is almost completely gone, remove from heat, let cool and serve in serving bowls.