Gomame (Small Dried Fish Cooked in Shoyu)

Mrs. Takeo Isoshima

• ½ lb. iriko (small dried fish)
• ⅔ cup shoyu
• 3 tablespoons sugar
• 4 tablespoons goma

Clean iriko. Put into a baking pan and roast in moderate oven until crisp.

Cook shoyu and sugar in a large frying pan and add iriko.

Stir well over low heat until the sauce is thick and all the iriko is covered with sauce. Remove from stove.

Pan broil goma and mix with prepared iriko.