Drain the oil from the canned Pacific saury using a sieve.

Slice the ginger thinly, cut the shishito peppers in half, and chop the green and red chilies.

In a pan, mix sugar, soy sauce, mirin, and water. Stir well, then add the drained saury.

Bring the mixture to a boil, then add ginger, green chili, and red chili. Add cooking oil and simmer.

When the sauce reduces by half, add the shishito peppers.