Crispy Anchovy and Nut Stir-Fry
Simple Side Dish – Less Salty Anchovy & Nut Stir-Fry
A flavorful anchovy stir-fry packed with plenty of nuts you have at home. It’s a delicious and healthy side dish!
Main Ingredients- 2 handfuls of small dried anchovies (about 40-50g)
- 3 handfuls of walnuts (about 60-70g)
- 2 handfuls of pumpkin seeds (about 40-50g)
Seasoning- 2 Tbsp Mirin (or cooking sake)
- 2 Tbsp Oligosaccharide (or corn syrup)
- 2 Tbsp Canola Oil (or cooking oil)
- A pinch of toasted sesame seeds (for garnish, optional)
- 2 Tbsp Mirin (or cooking sake)
- 2 Tbsp Oligosaccharide (or corn syrup)
- 2 Tbsp Canola Oil (or cooking oil)
- A pinch of toasted sesame seeds (for garnish, optional)
Cooking Instructions
Step 1
First, to remove any fishy smell from the anchovies, heat a dry pan over low heat. Add the anchovies and stir-fry gently, being careful not to burn them. Stir-frying for about 2-3 minutes will make the anchovies crisp and eliminate the fishy odor. Transfer the stir-fried anchovies to a separate bowl for now.
Step 2
In the same pan used for the anchovies, add the walnuts and pumpkin seeds. Stir-fry them together over low heat for about 1-2 minutes until fragrant and nutty. Keep an eye on them to prevent burning.
Step 3
Now, add 2 tablespoons of canola oil to the stir-fried nuts. Toss everything together to coat evenly, and continue to stir-fry for about 1 minute. This step helps the nuts and anchovies blend well and gives them a nice sheen.
Step 4
Reduce the heat to very low or turn it off momentarily. Add 2 tablespoons of mirin and quickly mix it in. The mirin helps to further reduce any remaining fishy taste and adds depth of flavor. Once combined, with the heat off, stir in 2 tablespoons of oligosaccharide. Stir as if coating the ingredients with the residual heat. The oligosaccharide will melt and glaze the ingredients, adding a touch of sweetness. Finish by sprinkling with toasted sesame seeds, if using.
Step 5
Allow the finished anchovy and nut stir-fry to cool completely before transferring it to an airtight container for storage. This will help keep it crispy for a longer time. Eating it while warm might make it soggy, so make sure it’s fully cooled.
