Ingredients

1 c Dried Anchovies
1/2 c Cashew Nuts
1 Garlic Clove (minced)
1/2 tbsp Oil

For flavoring:

1 tbsp Miso
1 tbsp Sake
2/3 tbsp Mirin
2/3 tbsp Soy Sauce

Instructions

Sauce Preparation:

1. Mix 1 tbsp miso, 1 tbsp Sake, 2/3 tbsp Mirin, and 2/3 tbsp Soy Sauce together.

Anchovies:

1. Heat a pan over medium heat.
2. Once the pot is warmed, add a tbsp of oil and minced garlic.
3. Cook the garlic till it’s about to start turning brown.
4. Add dried anchovies and cashew nuts. Stir occasionally to let them cook evenly without burning.
5. Once they’re not too wet, but toasty, turn off the heat and add the Miso mixture, followed by a half tbsp of water.
6. Combine to season anchovies and nuts evenly. Turn the heat back on and cook till the desired dryness.

Notes:

• Store in an air-tight container for up to a month in the fridge.