(Please refer to this recipe for how to prepare the sansho peppercorns
Recipe ID: 2254889)
The flavoring ingredients
1 heaping teaspoon
1 heaping tablespoon
Please see Recipe ID: 2254889 "Preparing and Freezing Sansho Peppercorns"
Here are the ingredients.
Place all of the flavoring ingredients into a small pot and turn on the heat. Oh, and don't forget to turn on the ventilation fan. I forgot and set off the smoke detector! Probably because I was drinking.
Once it begins to boil, lower the heat to low. Add the chirimen jako. These will stick to the bottom of the pot easily, so move them around with chopsticks as they cook for 1-2 minutes.
Add the prepared sansho peppercorns. Keep the heat on low. Continuously stir until the liquid evaporates. It will take about 7-8 minutes. The nice scent of the pepper will waft through the air.
Just a little longer! If you stir too strongly, the chirimen jako will fall apart, so be gentle.
It will look like this.
Spread it out into a shallow metal tray. Once it has cooled completely, transfer to a container.
Put it on some white rice! It also tastes great when made into rice balls!
[Related Recipe] Use prepared sansho peppercorns to make "Furikake from Leftover Dashi Stock Packs" Recipe ID: 2254423
Story Behind this Recipe
I prepared some sansho peppercorns this year as well, so I used it to make a standard chirimen sansho dish. In order to make the most of the scent and stimulation of the pepper, I used only a small amount of soy sauce for a light flavor, as done in Kyoto, and enjoyed it with rice.
The chirimen jako sticks easily to the surfaces of the pot, so constantly move them around with chopsticks. As seen in the photo, if you use 2 chopsticks it will be easier to do, as if making soboro. For those who like brown colored chirimen sansho, you can increase the amount of flavoring ingredients and cook it with a sweet and salty flavor. You can also probably boil it in soy sauce.