Roasted Anchovies with Bamboo Shoot

Instructions

1. 1

   Preheat oven to 200°C (400°F). Pat the cleaned anchovies dry with paper towels and arrange them on a baking sheet lined with parchment paper.

   Tip: Drying the anchovies ensures they crisp up nicely during roasting.

2. 2

   In a small bowl, whisk together soy sauce, rice vinegar, honey, minced garlic, and minced ginger until the honey dissolves completely.

3. 3

   Toss the anchovies lightly with 1.5 tablespoons of olive oil, salt, and pepper. Arrange bamboo shoots on the same baking sheet alongside the anchovies.

   Tip: Use minimal oil on the anchovies to keep them crispy rather than oily.

4. 4

   Roast in the preheated oven for 20 minutes, stirring the bamboo shoots halfway through. The anchovies should be golden and crispy.

5. 5

   While the ingredients roast, toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes until fragrant, then set aside.

   Tip: Watch the sesame seeds carefully to prevent burning.

6. 6

   Remove the baking sheet from the oven and transfer roasted anchovies and bamboo shoots to a serving platter.

7. 7

   Drizzle the prepared sauce evenly over the roasted anchovies and bamboo shoots, then drizzle with sesame oil.

   Tip: Add the sauce while everything is still warm so the flavors meld together.

8. 8

   Sprinkle toasted sesame seeds, sliced green onions, and red chili flakes over the dish. Serve immediately while the anchovies are still crispy.

   Tip: Add garnishes just before serving to maintain texture and freshness.