Pinch of sesame seeds, toast and chopped

SAUCE:

3 tbsp. sugar
3 tbsp. mirin
1 tbsp. ginger juice
2 tbsp. water

Clean TAZUKURI carefully removing the harawata (stomach intestine) and leave the head on. In a heavy frying pan, toast the dried fish until crispy. Put in a colander, shake gently removing debris.

In a small pan, boil the sauce ingredients except for ginger juice until thick. Put the TAZUKURI and ginger juice in the sauce, toss quickly to cover with sauce and spread on an oiled plate to cool so the fish is separated when cool.