TT National | Glazed Anchovies

To learn more about this recipe, see our related feature, Dried Anchovies, in our National edition. 

Recipe adapted from Corey Lee, Benu, San Francisco, CA

Glazed Anchovies
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Glazed Anchovies
Servings
1
cup glazed anchovies
Ingredients
  • ⅓ cup Champagne vinegar
  • ⅓ cup granulated sugar
  • 1 tablespoon soy sauce (preferably tamari)
  • Pinch ground cayenne pepper
  • 3 tablespoons water
  • 1 tablespoon untoasted sesame oil
  • 1 small garlic clove, peeled and smashed
  • 1 cup extra-small dried anchovies
Directions
  1. In a small saucepan set over medium-high heat, add the vinegar, sugar, soy sauce and cayenne pepper. Reduce the heat to medium-low and gently simmer until the sauce is reduced to a glaze, 10 to 15 minutes. Turn off the heat and add the water.
  2. In a small skillet set over medium-high heat, add the sesame oil and the garlic clove and cook until the garlic is fragrant, about 1 minute. Add the anchovies and cook until they are lightly caramelized, about 2 minutes. Add enough of the glaze to coat the anchovies and set the pan aside to cool to room temperature. Serve the crispy glazed anchovies in a small bowl.
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