Inago no Tsukudani - Sweet and Savory Japanese Grasshopper Stir-Fry

Ingredients

• 200g (7 oz) grasshoppers 200g (7 oz) grasshoppers
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 1 tablespoon sugar 1 tablespoon sugar
• 1 tablespoon sake 1 tablespoon sake
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 teaspoon vegetable oil 1 teaspoon vegetable oil

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 10g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Bring a pot of water to a boil and blanch the grasshoppers for 1 minute. Drain and set aside.
2. 2.
   In a small bowl, mix together the soy sauce, mirin, sugar, sake, and grated ginger to make the glaze.
3. 3.
   Heat the vegetable oil and sesame oil in a frying pan over medium heat.
4. 4.
   Add the blanched grasshoppers to the pan and stir-fry for 3-4 minutes until they become crispy and golden.
5. 5.
   Pour the glaze over the grasshoppers and continue to stir-fry for another 2 minutes, ensuring the grasshoppers are evenly coated.
6. 6.
   Remove from heat and transfer the Inago no Tsukudani to a serving dish.
7. 7.
   Allow it to cool slightly before serving. Enjoy as a side dish or appetizer.

Treat your ingredients with care...

• Grasshoppers — Ensure that the grasshoppers are fresh and properly cleaned before blanching. Remove the wings and legs for a more pleasant texture in the final dish.

Tips & Tricks

• If grasshoppers are not readily available, you can substitute them with other edible insects like crickets or mealworms.
• Adjust the sweetness and saltiness of the glaze according to your taste preferences.
• Serve the Inago no Tsukudani as a topping for steamed rice or as a filling for onigiri (rice balls) for a more substantial meal.
• Experiment with adding a touch of chili flakes or sesame seeds for an extra layer of flavor.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Inago no Tsukudani as a side dish alongside a traditional Japanese meal or as an appetizer for a unique culinary experience. Garnish with a sprinkle of sesame seeds or chopped green onions for added visual appeal.

Presentation advice

Arrange the golden brown grasshoppers on a small plate or in a traditional Japanese lacquerware dish. Drizzle some of the glaze over the top for a glossy finish. Place a small bamboo skewer or toothpicks nearby for easy serving.