Tender Sardines Simmered in a Pressure Cooker with Pickled Ume and Vinegar

Name: Tender Sardines Simmered in a Pressure Cooker with Pickled Ume and Vinegar
Yield: 4 servings
Cuisine: American
Ingredients: 10 Sardines; 100 ml ◎ Water; 50 ml ◎ Sake; 50 ml ◎ Black vinegar (or regular vinegar); 1 tbsp ◎ Sugar; 1 tbsp ◎ Soy sauce; 10 slice ◎ Sliced ginger; 1 ◎ Umeboshi (large)

cookpad.japan @cookpad_jp

I cooked these in a pressure cooker until they were tender to the bones so that my fish-loving daughter could eat them. Since vinegar softens the bones, I used black vinegar. Adding umeboshi got rid of their fishy smell.

To prep the fish, all you need to do is gut and rinse them. After that, just put everything in the pressure cooker and cook -- it's very easy. For 4 servings. Recipe by Satomiwa

cookpad.japan @cookpad_jp

To prep the fish, all you need to do is gut and rinse them. After that, just put everything in the pressure cooker and cook -- it's very easy. For 4 servings. Recipe by Satomiwa

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Ingredients

4 servings

10Sardines
100 ml◎ Water
50 ml◎ Sake
50 ml◎ Black vinegar (or regular vinegar)
1 tbsp◎ Sugar
1 tbsp◎ Soy sauce
10 slice◎ Sliced ginger
1◎ Umeboshi (large)

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Steps

1

Make a small cut into the belly of the sardines, remove the guts, and rinse.
2

Combine the ◎ ingredients in the pressure cooker, then place the sardines inside. Cover with the lid, then cook over high heat. When the pressure gauge rises, reduce the heat to low and cook for 12 minutes.
3

Allow the contents to cool inside the pressure cooker until the gauge drops, then transfer the sardines to a plate. Simmer the liquid, then drizzle over the sardines and serve.
4

Large sardines should take about 20 minutes to cook in the pressure cooker.