Pan Fried Sardines with Umeboshi and Shiso leaves

I always get excited when they're selling butterflied and dried sardines or horse mackerel.Since the fish will be seasoned with the pickled plum, the modest amounts of seasoning in the recipe are all you need. I recommend a simple taste for this dish. Recipe by koumedesu

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

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

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.

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 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

Since it's easy to make, I can make it as a bento side dish and stuff it in the empty spaces left over in a bento box. It's really useful.Please make sure not to cut through the chikuwa fish cake sticks while making crisscross pattern cuts.Please adjust the amount of umeboshi to your liking. Recipe by Iriko

A kind of rolled sushi you can find in a local supermarket.I love this combination.Easy to make at home.You can wrap in the ingredients to cut out step 1with the rest of the ingredients.Leave about 3cm of empty space, where you don't put use rice in step 3. Recipe by Shampoo hat

I was getting tired of broiled or sweet soy sauce flavored sanma, and thought a refreshing umeboshi flavored sanma may taste great.It doesn't have to be the pacific saury (sanma); sardines (iwashi) taste great too. It tastes good enough without the rice crackers. Since umeboshi is salty, you don't need any other condiments! The used oil might smell like fish after frying, so make sure to get rid of it. For 2 servings (about 1487 kcal). Recipe by lovechi

This is our family's regular dish.-If the umeboshi is popping out, the chicken will spit when it's being fried. To prevent this, make sure to press it down and dredge well.-The chicken won't cook thoroughly if the oil is too hot. So, make sure it's just the right temperature. Recipe by Yuuyuu0221

I wanted to make a cute bento dish, and came up with this. I tried making it with thinly pounded chicken, but it has a nicer shape and a more tender texture with pork belly. The flavour of the soy sauce soaked plum is absorbed by the meat and makes it delicious.If you fry it too much, the shiso leaves will lose its freshness and green colour, so be careful Pork belly is thin, so it doesn't take that long to fry.It's also nice wrapped with cheese, mentaiko and nori instead of shiso and uemboshi. Recipe by ramutomato

I learned this from my mother.You can eat them clean down to the bone if you use a pressure cooker. Recipe by Yuuyuu0221