Tender Simmered Sardines with Umeboshi Pickled Plums

Name: Tender Simmered Sardines with Umeboshi Pickled Plums
Cuisine: American
Ingredients: 20 small Sardines; 300 ml ○Water; 4 tbsp each ○Sugar and mirin; 120 ml ○Soy sauce; 5 slice ○Ginger; 1 large or 2 small ○Umeboshi

cookpad.japan @cookpad_jp

I love the combination of sardines and umeboshi. Umeboshi makes the bones and meat tender. The backbone is hard to eat, but you can eat the small bones.

If you have pickled red shiso leaves with umeboshi, add to the simmer. It will be tasty as well. After simmering the sardines, umeboshi and red shiso leaves adds a concentrated flavor, but it goes well with rice. Recipe by Pukuttopukumaru

I love the combination of sardines and umeboshi. Umeboshi makes the bones and meat tender. The backbone is hard to eat, but you can eat the small bones.

cookpad.japan @cookpad_jp

I love the combination of sardines and umeboshi. Umeboshi makes the bones and meat tender. The backbone is hard to eat, but you can eat the small bones.

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Ingredients

20 smallSardines
For the sauce
300 ml○Water
4 tbspeach ○Sugar and mirin
120 ml○Soy sauce
5 slice○Ginger
1 largeor 2 small ○Umeboshi

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Steps

1

Remove the heads and guts.
2

Add the ○ ingredients in a pot, and bring to a boil.
3

Place the sardines in the boiling sauce, cover with an otoshibuta drop lid, and simmer for about 20 minutes over medium heat.
4

When the sauce has reduced to about 1/3, it's done.
5

Also check out this recipe "Simmered mackerel with soy sauce".