Grilled Sardines with Umeboshi, Ginger, Miso, and Sesame

Name: Grilled Sardines with Umeboshi, Ginger, Miso, and Sesame
Yield: 2 servings
Cuisine: American
Ingredients: 2 large Sardines (gutted, de-boned and butterflied); 2 tsp ○ Sake; 2 ★ Umeboshi; 2 grams ★ Ginger (grated); 1 tsp ★Sugar; 2 tsp ★ Miso; 1/2 tsp ★ Mirin; 1 White sesame seeds; 1 Aonori (if available)

cookpad.japan @cookpad_jp

I bought delicious looking sardines! Usually my mother simmers them, but I wanted to try them grilled.
I used ingredients I love - umeboshi, ginger, miso, and sesame. Enjoy with a bowlful of rice when it's piping hot. Once cooled, it tastes like semi-dried fish and makes a great appetizer with beer.

I've used fairly large sardines here.
When grilling the fish, I started out with the heat set to low in order cook through them thoroughly. If the sesame seeds start burning when you raise the heat to medium, cover the fish with a sheet of aluminium foil. For 2 servings. Recipe by naonaos.

cookpad.japan @cookpad_jp

Saved

Ingredients

2 servings

2 largeSardines (gutted, de-boned and butterflied)
2 tsp○ Sake
2★ Umeboshi
2 grams★ Ginger (grated)
1 tsp★Sugar
2 tsp★ Miso
1/2 tsp★ Mirin
1White sesame seeds
1Aonori (if available)

Saved

Steps

1

Use gutted, de-boned and butterflied sardines. Sprinkle with sake and let rest.
2

Remove the pits from the umeboshi plums and chop into a paste. Grate the ginger.
3

Mix the ★ ingredients together. Make sure to completely dissolve the miso.
4

Pat dry the sardines with paper towels. Spread the paste from Step 3 on the flesh.
5

Generously sprinkle sesame seeds on top to cover the surface evenly.
6

Lay the sardines skin side down on a grill. Grill over low to medium heat until done. Transfer to serving plates and sprinkle with aonori seaweed powder.