I am looking for some advise or recipe to turn iriko - dried, tiny anchovies- into a prepared seasoned dish that is commonly available in Japanese markets. The dried fish is clearly simmered in some sort of soy sauce, sugar or mirin, and something vaguely spicey, sprinkled with sesame seeds. I had it like that and in a dish which included toasted walnuts and perhaps a little hijiki. My first attempt, simmering in japanese soy sauce, sugar, mirin with a few dried chiles resulted in the right texture but way too salty and not sweet enough - I need suggestions on the ingredients, right proportions and cooking methods.
My apologies to those who care for posting this question first on the international board - I can suggest a really good, and pretty cheap, nouvelle Japanese restaurant in Kyoto if anyone is interested.
Thanks for any and all suggestions.