I bought some fresh anchovies at the local market and was thinking of a way to prepare them and I thought “Well they’re a bit like eel so why not do them in an Unagi type sauce?”
2 volumes soy sauce
2 volumes mirin (Japanese sweet rice wine or dry sherry in a pinch)
1 volume sugar
cleaned anchovy fillets; about 10 anchovies per person
pre-heat an oven to 170ºC
Add the mirin and the soy to a small pan, add in the sugar and heat to just under boiling point, stirring until sugar is dissolved
using chopsticks or tongs dip the anchovies into the sauce and place in a baking tray
bake for 10 mins
serve with salad and rice
Compliments to the Chef