Eat Them Up, Bones and All Sardines and Umeboshi Simmered in a Pressure Cooker

I came up with this way to get plenty of calcium.I use sweet soy sauce from western Japan. If using a saltier soy sauce, it might be best to slightly reduce the amount. Also, I use medium-sized umeboshi. Be careful not to burn it while simmering. Recipe by Gagarin

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

My mother-in-law taught me that adding umeboshi removes the fishy smell, and make the dish refreshing and delicious.I season it a little bit sweet, taking the saltiness of the umeboshi into consideration, but please adjust it to your liking. Recipe by GELUGUGU

Sardines were on sale, so I decided to give them a ginger and soy sauce flavor, like canned sardines.I based this on a recipe I found in a cookbook for pressure cookers. However, in that recipe, the bones were too hard to eat, so I revised it to make them softer, as well as the flavor!Adjust the amount of soy sauce to your liking! Use small-sized sardines. If you use larger ones, add about 15-20 minutes to the pressure-cooking time!Buying fish that have already been beheaded and gutted would make the process even easier!Finally, when simmering, be careful not to let it burn!Adding 1-2 tablespoons of vinegar to the ingredients is also delicious. Recipe by lismeg

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 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

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 love the combination of sardines and umeboshi. Umeboshi makes the bones and meat tender. The backbone is hard to eat, but you can eat the small bones.If you have pickled red shiso leaves with umeboshi, add to the simmer. It will be tasty as well. After simmering the sardines, umeboshi and red shiso leaves adds a concentrated flavor, but it goes well with rice. Recipe by Pukuttopukumaru

I rearranged a recipe that came with the pressure cooker, which I bought 15 years ago.Please be careful not to stuff too much mochi sticky rice into the squid.Please freeze the leftover tentacles and use for a different dish or use in this recipe and simmer with the squid. Recipe by Yuuyuu0221

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

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 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.