Tsukudani Simmered Small Fish or Seaweed

If using dried hijiki seaweed, rehydrate it by soaking in water for 10-15 minutes until softened, then drain well. If using small dried fish, rinse lightly under cold water and drain.

In a small saucepan, combine soy sauce, mirin, sake, sugar, and water. Bring the mixture to a gentle boil over medium heat, stirring until the sugar dissolves.

Add the prepared small fish or hijiki seaweed to the saucepan. If using, add the julienned ginger now.

Reduce the heat to low and simmer gently, stirring occasionally, for 10-12 minutes, or until most of the liquid has evaporated and the mixture looks glossy and thick.

Stir more frequently during the last few minutes to prevent burning and ensure the ingredients are evenly coated with the rich glaze.

Remove from heat. Serve warm or at room temperature, garnished with toasted sesame seeds. It's excellent as a topping for steamed rice or as part of a bento box.