Fish Candy

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Ingredients:
2 lbs. fish, cubed (tuna, yellowtail, wahoo)
1 cup water
1 piece ginger root, peeled and thinly sliced
1 cup Shoyu (Japanese soy sauce)
1/2 cup Mirin (sweet rice wine)
1 cup granulated sugar
1 Tbs. sesame seeds

Preparation:
Combine water and ginger and bring to a boil on the stove top. Add the Shoyu, Mirin, sugar and sesame seeds to the boiling water and ginger. Bring back to a boil and add the fish. Be sure there is enough liquid to cover fish. Place foil inside pan to cover the top of the fish. Reduce heat to low and simmer until liquid is gone.

Cool and store in an air tight container. Enjoy.

Serving suggestion:
Fish candy tastes much like a teriyaki jerky and makes a great snack when traveling.

History:
This is a recipe given to me by Jeanne Kowabata, daughter of Shig Kondo. Shig owned the New Hustler II, the boat I learned to fish from. Shig and his wife, Yuko, remain friends to this day. Whenever I return home with fresh fish, I give fish to Shig as a “Thank You” for giving me the gift of fishing.