Roast the walnuts in a pan to bring out their flavor. Take them out of the pan and break up roughly using your hands.
Wipe the pan with a paper towel, then roast the dried young anchovies until you can easily snap them in two.
Put in a strainer and rinse thoroughly, then cool them off on a plate lined with paper towels.
Wipe off the pan with paper towels again, and put the ingredients marked ＊ in the pan to make the cooking liquid. Cook over medium heat.
Agitate the pan to dissolve the sugar and turn the heat to low. When about half of the total surface are of the liquid is bubbling, add the walnuts, anchovies and sesame seeds. Toss and turn the heat off.
Spread them out in a tray and allow to cool.
Story Behind this Recipe
These are the candied dried young anchovies I make at home every year. This recipe is a product of many years of experience.
Roast the anchovies until crunchy. Constantly mix the anchovies as you fry them, otherwise they will burn. Don't over-heat the cooking liquid, or it will stick to the bottom of the pan. I use a 20 cm diameter frying pan.