Shiokara
recipe

A delicious Japanese delicacy made from fermented dried fish, perfect as a side dish or appetizer.
Preparation Time: 1 hour 30 minutes (includes marinating)
Serving Size: 4 servings
Ingredients:
- 200 g dried fish fillets (such as squid or cuttlefish)
- 100 ml soy sauce
- 50 g sake (Japanese rice wine)
- 1 tablespoon salt
- 1 tablespoon sesame seeds
- 1 tablespoon chopped green onions
- 1 teaspoon chili powder (optional)
Instructions:
1. Soak the dried fish fillets in water for about 30 minutes until they soften.
2. Drain the fish fillets and cut them into small pieces.
3. In a bowl, mix together the soy sauce, sake, salt, sesame seeds, green onions, and chili powder.
4. Add the fish pieces to the sauce mixture and stir well.
5. Allow the mixture to marinate in the refrigerator for at least 1 hour before serving.
6. Serve the shiokara with rice or a simple salad.
Nutritional Information (per serving):
Calories: 120
Protein: 20 g
Fat: 3 g
Carbohydrates: 6 g
Sodium: 900 mg
Fiber: 0 g

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