Miwa’s Kyoto Kitchen Recipe This simple side dish combines fresh summer shishito peppers with chirimen jako (dried sardine fry) and is simmered with sake and a lot of soy sauce. The textural juxtaposition of sauteed vegetable and crunchy little fish is delightful. It should be made with plenty of soy sauce as the saltiness perfectly compliments rice.
Home Cooking: Shishito…
