Crispy chirimenjyako salad

Growing up in Hawaii, I have always been engulfed in a “melting-pot” of cultures, people and especially food. My mother, as a Japanese housewife, would always bring different variations to the dinner table that I just took for granted, but I remember when I had to move to Los Angeles for college and my palette would just not agree with the “dorm food” that was served daily. I found myself calling my mom and asking her what were those “simple dishes” that we all used to enjoy eating as a family. One of the first things she taught me is a salad (most likely as she wanted to make sure I was eating healthy) that I have since made so many times, and when introducing this dish to others like my wife’s family, they have always been wowed, even though it really is one of the simplest things to make and perfect for these muggy days transitioning from summer to fall. This salad also makes quite a presentation which has always left an impact on me as a child and it feels great to see that reaction on other people's faces when I make it.

Crispy chirimenjyako salad

Preparation time: 15 minutes Cooking time: 5 minutes Yields: 4 servings

Ingredients:

1 pack of 100 grams chirimenjako (semi-dried salted little sardines) 3 tablespoons of salad oil 3 tablespoons of sesame oil 3 tablespoons of soy sauce 1 head of lettuce 1 tomato (diced) 1 pack of soft tofu, cut into bite size pieces (optional) 1/4 cup of chopped green onions (as garnish)

Directions:

1. Clean the lettuce in cold water, dry and break into bite size pieces by hand. Place lettuce into a large serving bowl. On top of the lettuce add the tofu (optional) and tomato, then place the bowl into refrigerator to keep the lettuce crisp.

2. In a small frying pan, add the salad oil and sesame oil. Heat up on medium heat until you can smell distinct aroma of the sesame oil (just a few minutes). Then add the pack of chirimenjako. Be careful as oil might splatter if added too quickly. Keep stirring the chirimenjako till the color goes from white to a nice light brown (again, just a few minutes). Turn off the heat.

3. Remove the salad bowl from the refrigerator (here is the part that always left an impression on me from childhood) and bring the bowl to the kitchen table. Next, pour the ingredients from the frying pan directly onto the salad very carefully and slowly and you will hear the sizzle and crackle of the hot oil on the cold veggies and tofu.

4. Finally, pour the soy sauce on top the entire salad so that the flavors of the oil and soy sauce combine and finish it off with the garnish of green onions.

This dish is also extremely high in calcium, so my wife enjoyed it quite often while she was pregnant. The heating up of the chirimenjako allows the oils to soak up the flavor of the fish and also makes the fish extremely crispy which makes it very easy to eat. The aroma combining the soy sauce and sesame fill the air so family members will come to the table without being called out for.

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