Stir-fried Dried Pollack with Shishito Peppers

Quickly dip the 70g of dried pollack strips in cold water, squeeze them, and wring out the water tightly.

Spread the dried pollack on a plate and sprinkle 1 tbsp of raw sugar over it.

Add 1 tbsp of mirin.

Mix the dried pollack well to remove 99% of the fishy smell and make it tender.

Cut the dried pollack into thirds so it is easy to eat, following the grain.

Wash 10 shishito peppers thoroughly and cut them into thirds.

Add the shishito peppers directly to the pan.

Cut the green onion in half lengthwise and slice into 1cm pieces.

Similarly, slice the red chili pepper into 1cm pieces.

Crush the 3 garlic cloves using the side of a knife.

To make the sauce, add 3 tbsp of jin soy sauce.

Add 1 tbsp of oyster sauce.

Add 1 tbsp of rice syrup and mix.

Drizzle two rounds of cooking oil into the pan, turn on the heat, add the shishito peppers, green onion, and red chili pepper, and stir-fry over high heat.

Lower the heat slightly and add the crushed garlic.

Add 1/2 tbsp of anchovy fish sauce to enhance the savory flavor.

Turn off the heat, transfer the ingredients to a plate, and set aside for a moment.

Drizzle one round of cooking oil into the pan again, turn on the heat, add the prepared dried pollack, and stir-fry over medium heat.

Sprinkle 1 tbsp of light starch and stir-fry over medium heat while mixing to add a nutty flavor.

Add the stir-fried shishito peppers, green onion, and red chili pepper.

Pour in the prepared sauce and continue to stir-fry while lowering to low heat.

Sprinkle the remaining 2 pinches of raw sugar, one pinch at a time.

Turn off the heat, sprinkle with 1 tbsp of toasted sesame seeds, and mix lightly to finish.