Good To The Bone! Sardines with Ginger in a Pressure Cooker
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
Good To The Bone! Sardines with Ginger in a Pressure Cooker
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
Cooking Instructions
- 1
Mince the ginger or cut into thin slices. Combine the ☆ ingredients in the pressure cooker, and once it comes to a boil, add the sardines.
- 2
Cover with the lid, and once it starts to steam, pressure-cook over low heat for 30 minutes, then turn off the heat and let it sit for 10-15 minutes.
- 3
Simmer until the juices become thick and creamy, and it's complete!
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Soft to the Bone Using a Pressure Cooker--Sardines with Umeboshi Soft to the Bone Using a Pressure Cooker--Sardines with Umeboshi
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
-
Simmered Sardines with Ginger Simmered Sardines with Ginger
I tried a fish dish.Once you put the sardines in the pot, do not touch the fish often, just pour the cooking liquid over using a ladle or a spoon. Cook without a lid. The sardines are fresh if you can see around 7 dots clearly in a single horizontal line on the body. Recipe by Manmarumauchan -
Eat Them Up, Bones and All Sardines and Umeboshi Simmered in a Pressure Cooker Eat Them Up, Bones and All Sardines and Umeboshi Simmered in a Pressure Cooker
We often cook this dish in a pressure cooker.The key might be to add the ginger and umeboshi . Recipe by Komatsuta -
Small Candied Sardines (Using a Pressure Cooker) Small Candied Sardines (Using a Pressure Cooker)
I made this for my daughter who hates sardines.Don't touch the sardines with chopsticks, etc., until they've simmered. Once simmered they'll stiffen up, but if you touch them before that they'll fall apart. Recipe by Midofadobeshi -
Pacific Saury Simmered in Ginger ☆ Rich, Sweet and Salty Straight from Your Pressure Cooker Pacific Saury Simmered in Ginger ☆ Rich, Sweet and Salty Straight from Your Pressure Cooker
I was fed up with salt-grilled saury, so I made this. The preparation is easy and it doesn't take long in the pressure cooker, so I always make this when saury is cheap.Pull the guts out slowly. It should come out easily. You can cook up to 4 fish with the amount of ingredients listed. Simmering after the pressure drops will give a rich finish. The fish will become shiny and looks delicious. Recipe by Manmarumauchan -
Plump Sardines Simmered with Ginger Plump Sardines Simmered with Ginger
Sardines simmered with ginger are tasty, but you can get tired of them after a while; so, I was inspired by a recipe for mackerel miso simmer to polish it up.I used sardines that were about 12-13 cm long. Recipe by Raby -
Pacific Saury Ginger Simmered in a Pressure Cooker Pacific Saury Ginger Simmered in a Pressure Cooker
I wanted to eat a pacific saury dish, something other than a salt-fry! Recipe by Pinki-momoko -
Tender Sardines Simmered in a Pressure Cooker with Pickled Ume and Vinegar Tender Sardines Simmered in a Pressure Cooker with Pickled Ume and Vinegar
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 -
Pacific Saury (or Sardines) Cooked in a Pressure Cooker Pacific Saury (or Sardines) Cooked in a Pressure Cooker
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 -
"Boneless" Pacific Saury or Sardines in Sweet-Salty Sauce (Kanroni) Cooked in a Pressure Cooker "Boneless" Pacific Saury or Sardines in Sweet-Salty Sauce (Kanroni) Cooked in a Pressure Cooker
The owner of a bar in Shibuya taught me this recipe. Thank you! Recipe by zzzants -
No Fishy Smell! Soft All the Way to the Bones! Sardines Simmered in Umeboshi and Ginger No Fishy Smell! Soft All the Way to the Bones! Sardines Simmered in Umeboshi and Ginger
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 -
Sardines Simmered in Soy Sauce Sardines Simmered in Soy Sauce
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
More Recipes
- Neer Moru or Spicy Buttermilk
- Pacific Saury Ginger Simmered in a Pressure Cooker
- Garlic Butter Cream Chicken
- Delicious Nanban Pickled Small Sardines
- Sundubu Jjigae (Korean Soft Tofu Stew)
- Foolproof Deep-Fried Sardine (Mackerel)
- Tender Sardines Simmered in a Pressure Cooker with Pickled Ume and Vinegar
- Pan Seared Chicken with Creamy Garlic Sauce
- Flavorful Oysters Simmered in Soy Sauce
- Easy Egg-Free Chocolate Cake
Comments