Dry roast the nuts. If using whole almonds, cut them in half before dry roasting. Remove from pan.
Next, dry roast the dried sardines until brittle. Crumbs will burn, so stir gently while roasting. Remove from pan.
Combine all of the seasoning ingredients, then heat on medium until slightly thick.
Add the nuts and sardines, and quickly stir to coat.
Spread evenly on parchment paper to cool.
Story Behind this Recipe
These are delicious! My daughters can't put their chopsticks down, since they make a perfect complement to sake, neither can I! One serving for our new year's osechi is not enough, so I always make these three times!
The key to this recipe is the thickness of the sauce. If it's too watery, the sardines won't become crispy enough, but if it's too thick, it won't coat the sardines. It should be just thick enough that you can see the bottom of the pan when you scrape it.