No Fishy Smell! Soft All the Way to the Bones! Sardines Simmered in Umeboshi and Ginger

Name: No Fishy Smell! Soft All the Way to the Bones! Sardines Simmered in Umeboshi and Ginger
Yield: 2 servings
Cuisine: American
Ingredients: 1 around 6 Sardines (Around 15cm each); 200 ml Water; 3 tbsp Vinegar; 2 ★Umeboshi; 1 piece ★Ginger; 150 ml ★Water; 150 ml ★Sake; 1 tbsp ★Sugar; 2 tbsp ★Mirin; 2 tbsp ★Soy sauce; 1 Water and salt to prep the fish

cookpad.japan @cookpad_jp

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 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.

cookpad.japan @cookpad_jp

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.

Saved

Ingredients

2 servings

1around 6 Sardines (Around 15cm each)
200 mlWater
3 tbspVinegar
2★Umeboshi
1 piece★Ginger
150 ml★Water
150 ml★Sake
1 tbsp★Sugar
2 tbsp★Mirin
2 tbsp★Soy sauce
1Water and salt to prep the fish

Saved

Steps

1

First, if the sardines have scales, hold a knife against the fish and gently scrape from right to left to remove the scales.
2

Place the knife diagonally along the head to the pectoral fin and cut off the head.
3

The skin on the stomach is a little tough, so cut it off.
4

Use the tip of the knife to completely remove the guts all the way to the tail end.
5

Add plenty of salt to a bowl of water and use it to clean the bloody parts of the sardines. This is the first step for removing the fishy smell.
6

Finish prepping all the sardines, like this.
7

Arrange the sardines in a single layer in a frying pan. Add the water and the vinegar, cover with an otoshibuta (drop lid) and turn on the heat.
8

Once it boils, turn the heat to low and simmer for about 10 minutes. You can just use a piece of aluminum foil instead of an otoshibuta (drop lid)! This is the second step for removing the fishy smell and it will also soften the bones.
9

While the sardines are simmering, thinly slice the ginger. Remove the pit from the umeboshi and cut into small pieces.
10

After simmering for 10 minutes, the sardines will look like this Throw away the liquid in the pan. You can do this by pushing down on the sardines with the otoshibuta and ladling out the liquid with a ladle. Then you can use a paper towel to absorb the rest of the liquid.
11

Add all the ★ ingredients to the pan. Cover again with the otoshibuta and turn on the heat. When it boils, turn the heat to low and simmer for about 20 minutes.
12

After it's boiled down, gently arrange the sardines on a serving dish. All done.