This dish is perfect as a drinking appetizer.They are very easy-to-make bone crackers. Since they are non-fried, they are very healthy. For more details, see my blog (in Japanese):http://ameblo.jp/cooking-s-papa/entry-11349601935.html. Recipe by Cooking S Papa

The ponzu sauces adds a nice flavor. Why not trying simmering pacific saury when you get tired of grilling it? It's also delicious with yuzu ponzu sauce. This was our dinner one day: Yu-dofu (hot tofu) and the main, this simmered pacific saury as a side dish, and rice mixed with umeboshi.There's no need to simmer pacific saury until the bones are soft as you would sardines, so you can stop cooking it when it's flavored.The fish is very soft, so don't simmer over high heat. For 2 servings. Recipe by Nanamama

If you use shiro-dashi, it will create a lighter color for a beautiful result. I also tried making it with light soy sauce. It's similar to a non-oil marinade? That's the image.You can optionally add sliced chili pepper to the nanban sauce. I didn't add it because I wanted my children to eat this. Using about 1cm of oil when frying the fish should be enough so that it doesn't become dirty after the first use. If you prefer tender vegetables, microwave them to soften them before using. Recipe by kouayaa

The owner of a bar in Shibuya taught me this recipe. Thank you! Recipe by zzzants

I learned this recipe from my older sister.Make sure to wash the entrails out well. Please boil it down after removing the lid if there is a lot of liquid leftover. Recipe by Komatsuta

It's my family's favorite recipe.An umeboshi plum is enough to get rid of the fishy smells. Use 2 if you want a stronger umeboshi taste. If you like it sweet and salty, add 1 tablespoon each of sugar and soy sauce. If you prefer it light, reduce the amount of sugar. You can also double the ingredients. I was selected as a monitor for Takara brand's "Cooking Sake" and found the taste to be much richer when I started using it. For just enough to cover the ingredients in a (18 cm [7.1 in] in diameter) pressure cooker.. Recipe by Reontei

I had a real craving for sardines simmered in umeboshi and ginger, so I decided to make a serious attempt at cooking this recipe that my mother taught me.Try not to move the sardines much after you arrange them in the pan. This will prevent them from falling apart. If using prepared sardines, I recommend washing them in salt water first.Depending on the size and type of the sardines, the bones could still be hard, so be careful when eating! For serving 2-3. Recipe by RED_SPIC

I love tomatoes...I made this recipe with the canned tomato I always have in stock.Cut down on the cooking tiime by using a pressure cooker And delicious down to the bones.I used a pressure cooker this time but you can make it in a fry pan too If you want to eat the bones too, then use a pressure cooker.I think how long to cook depends on the pressure cooker. My pressure cooker is a cheap one so it was 15 minutes ... For 2 to 3 servings. Recipe by rie-tin

I love user Miichi's "Simmered Pacific Saury with Ginger", and I changed the recipe to make half the amount with 2 pacific saury. My husband doesn't like it if he can't eat down to the bones. User Amanusa told me that she could make this with 4 saury as well. Thank you for trying this recipe!Adjust the cooking time depending on your pressure cooker. Place the pacific saury in the pressure cooker pot after shaking the pressure cooker around to combine the seasonings (especially sugar) well. The amount of sauce is not a lot, so once the pressure has been released, turn the fish over, or shake the pot around again to let the flavors set in as it cools down! Recipe by Oryosen

The sauce will thicken once it cools, so take that into consideration while preparing the sauce.If you overcook the fish, the flavor will be compromised, so be careful.I recommend using a shallow pot or frying pan. For 4 servings. Recipe by Cooking S Papa

I learned how to cure the fish in vinegar from a master chef who works at a restaurant on the shores of Lake Kameyama in Kimitsu, Chiba Prefecture.The way of filleting the fish is my original idea. I thought it up for people who aren't good at the traditional way of filleting a fish.Even if a Pacific saury is marked "sashimi ready," the fish itself may not be fresh enough to eat raw. If you cure it with vinegar though you can eat it without worrying. Pacific saury is a soft fish, so if you firm it up by curing it in vinegar, the texture will improve. This way of filleting a fish is not very authentic. If you're used to filleting, do it the way you usually do. But if you have never filleted a fish the usual way you may end up with a lot of bones left in the flesh. But Pacific saury is an inexpensive fish and it's good practice, so please do challenge yourself to tackle this. Recipe by Tetsuamru

I can get pacific saury cheaply, so it is very helpful because my household budget is limited. ♪ I often salt-grill the fish, but I wanted to enjoy more variety, so I cooked it in the aromatic garlic teriyaki sauce.It's important to use a lot of katakuri potato starch to thicken the batter. ♪ This keeps the batter crispy even after the sauce is added. You can eat the small bones in the fish because of this crispy batter. People who don't like fish would enjoy this dish. You can reduce the amount of the potato starch to enjoy the taste of the fish itself. Recipe by *3103*