The Best Shirasu-don Ever - Fishermen's Top Secret Recipe
A popular dish in the Shonan region of Japan made with shirasu, or baby sardines. This recipe came directly from the fisherman! His "top secret" sauce will make the best shirasu don you've had yet! Kama-age shirasu (boiled, not dried, shirasu) come in various grades of saltiness, so adjust how much sauce you use if needed.
Background: I learned this recipe from a local fisherman who taught me his 'top secret' sauce.
- Cooked rice (1 serving)
- Kama-age Shirasu, or boiled shirasu/baby sardines (Enough to top your rice, about a handful)
- Shiso, also called Perilla or Ooba (1 leaf)
- Sesame seeds (a few sprinkles)
- Soy sauce (1 teaspoon)
- Mirin (1/2 teaspoon)
Mix 1 tsp soy sauce and 1/2 tsp mirin to make the "tare" or sauce. Slice the Ooba leaf in to very thin strips.
Fill your rice bowl with a serving of hot rice and top it with plenty of shirasu.
Pore over the sauce. Garnish with the sliced Ooba leaf and sesame seeds. Enjoy!
This is also great with minced myoga ginger and/or grated ginger.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.