Every time I made dried sardines, they'd stick. One day, I sprinkled in sake, as instructed on the package of sardines, and voila! It didn't stick.As long as you sprinkle sake in Step 5, the sardines will not stick! If you forget to do this, they'll all stick together in one clump. Recipe by Eizansumire

Tazukuri was included as an item in osechi (the New Year feast) because the fish used in it, katakuchi iwashi (a type of sardine), was used to fertilize rice crops. So tazukuri is imbued with wishes for a year with plentiful harvests.Keep an eye on it and don't let it burn. Recipe by chikappe

I created this recipe because I wanted to make candied sardines easily.I love cooking with my 3 year old daughter. This is a recipe you can make with your kids, too! Recipe by Kodomoto Tsukuru Uchigohan

I had some reasonable sardines, but I wasn't sure what to do with them with the cooking ingredients I'd bought. My mother taught me how to make this Japanese dish from these ingredients.Sardines fall apart pretty easily, so simmer on low heat.If you are put off by the idea of preparing fish, buy filets. Recipe by icucu

I got hints from various recipes and I made this dish to suit our family's taste. For 4-5 servings. Recipe by Sachirepi

Sardines were on sale at the supermarket, so I made one of my husband's favorites - sardines simmered in soy sauce.Place the sardines in one layer in the pan, without overlapping them.I used a frying pan with a depth of 24 cm this time. *Basic tip: for blue fish, start with cold water. This way the skin doesn't tear. (For white fish, boil the liquid first)In Step 5,if you leave some of the simmering liquid, the flavor will be less strong. If you boil it down until the liquid is gone, the flavor will be stronger. Recipe by MORIYABAR

I failed at filleting the sardines. It would have just fallen apart if I tried to simmer them, so I tried deep frying them. Aside from just looking good, the flavor really soaks in, and it's got a nice coating. All in all it was pretty delicious.The more serrated the cut edges of the fish are, the more the edges will rise up dynamically when frying. Recipe by Masapandayan.

I bought some fresh sardines. Of the ten I bought, I used 6 for sashimi, and the rest in this recipe.To tell whether sardines are fresh, look for a taut body, well-defined, glossy scales, and black eyes.They're prone to breaking or falling apart when transferring to a serving plate, so try the process listed in Step 6.It's pretty easy. Give it a try!! Recipe by kumayuki

This is the recipe I settled on after experimenting with the proportion of ingredients.The key is the degree of the stewed seasonings. Practice making this several times. For 3-4 servings. Recipe by jun120121

These are delicious!My daughters can't put their chopsticks down, since they make a perfect complement to sake, neither can I!One serving for our new year's osechi is not enough, so I always make these three times!The key to this recipe is the thickness of the sauce. If it's too watery, the sardines won't become crispy enough, but if it's too thick, it won't coat the sardines. It should be just thick enough that you can see the bottom of the pan when you scrape it. For 4 to 5 servings. Recipe by Cake to pan no sensei

I made this as though I was going to eat eel kabayaki, but since eel is expensive, I substituted with sardines.It is easier and tastes better if you prep until Step 7 and pour on the sauce right before you eat it.It's perfect for a busy house maker.I normally serve the fish with the skin side down, so I cook the other side first. Recipe by inyako

Datemaki is one of our typical osechi ryori, new year foods. It is flavored eggs and fish cakes called hanpen. It is s soft and sweet egg roll. It is nice to make it at home!