Small Candied Sardines (Using a Pressure Cooker)

Name: Small Candied Sardines (Using a Pressure Cooker)
Cuisine: American
Ingredients: 10 small sardines; 1 large Umeboshi; 3 pieces Sliced ginger; 1 tbsp Sake; 1 tbsp Mirin; 1 tbsp Honey; 2 tbsp Sugar; 3 tbsp Soy sauce; 100 ml Water

cookpad.japan @cookpad_jp

I made this for my daughter who hates sardines.

Don't touch the sardines with chopsticks, etc., until they've simmered. Once simmered they'll stiffen up, but if you touch them before that they'll fall apart. Recipe by Midofadobeshi

I made this for my daughter who hates sardines.

Don't touch the sardines with chopsticks, etc., until they've simmered. Once simmered they'll stiffen up, but if you touch them before that they'll fall apart. Recipe by Midofadobeshi

cookpad.japan @cookpad_jp

I made this for my daughter who hates sardines.

Don't touch the sardines with chopsticks, etc., until they've simmered. Once simmered they'll stiffen up, but if you touch them before that they'll fall apart. Recipe by Midofadobeshi

I made this for my daughter who hates sardines.

Don't touch the sardines with chopsticks, etc., until they've simmered. Once simmered they'll stiffen up, but if you touch them before that they'll fall apart. Recipe by Midofadobeshi

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Ingredients

10 smallsardines
1 largeUmeboshi
3pieces Sliced ginger
1 tbspSake
1 tbspMirin
1 tbspHoney
2 tbspSugar
3 tbspSoy sauce
100 mlWater

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Steps

1

Remove the sardine heads and the guts as you wash them.
2

Put all of the ingredients into the pressure cooker, close the lid, and cook on high heat. When the weight starts to move forcefully reduce to low heat and pressure-cook for 7 minutes.
3

Turn off the heat, and let it sit until the gauge naturally drops. Once the gauge has dropped remove the lid and simmer on high-medium heat.
4

Continue to simmer until the cooking juices have cooked off, giving the pot a shake at the end. Once the juices have candied turn off the heat.