Saury Stewed with Umeboshi (pickled plums)

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

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 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 tried making a sauce from umeboshi plum paste to perk up the flavors during the summer.This recipe makes a large amount, so you can start with 1/2 the amount.Please adjust the amount of mirin to your liking depending on the kind of umeboshi you use.You can use this dressing as salad dressing, too! For 4 large servings for a main dish. Recipe by Hokkori-no

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 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 wanted to eat cod stewed in soy sauce. Recipe by Xxxmeroxxx

A healthy recipe seasoned with tart umeboshi.A very easy recipe.I used thinly sliced pork. If you use a thick cut of meat, sear all sides and then steam in the pan covered with a lid. Recipe by rinocojp

I wanted to enjoy something refreshing and summer-like.Don't mix too much in Step 2. (Mix just enough that the tomatoes aren't falling apart.)If you leave the mixed tomatoes for a while, the flavors will penetrate them.Tomatoes that are ripe but still firm will look nicer. For about 2 servings. Recipe by Mayumi

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

Since sardines were on sale, I made this dish. This is a perfect dish for summer.Fold the sardines in half instead of rolling them up so that they cook through easily.It will be easier to cook this dish when if buy butterflied sardines. Sardines can be butterflied by hand, but you can also use a knife.They're also delicious with cheese added in Step 4. Recipe by Karupinetto

I learned this recipe from my older sister.Make sure to wash the entrails out well. Please boil it down after removing the lid if there is a lot of liquid leftover. Recipe by Komatsuta

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

Japanese pickled plums is salt-preserved food. I recommend making it on a 15% ratio (300g salt and 2kg plums) so that they will stay good and last long for years at room temperature. We start making this when you see plums begin to be on the market. While the plums are being pickled, red shiso leaves begin to be on the market. When the rainy season is over, it's time to get the plums out from the jar and sun dry them. Making homemade umeboshi in Japan is always with feeling the change of the seasons.

I like eating natto with umeboshi, so I wondered about making it into fried rice...By mixing the rice and the egg together in a bowl beforehand, the egg works as a coating when cooking for a more crumbly rice. Recipe by Minaichigo

Okra and umeboshi go well together. This chilled tofu dish is perfect to enjoy during the summer.Cut the okra while they are still raw, then blanch in boiling water. It's easier this way, and I feel that the okra stay crispy while becoming extra gooey. Just drain the boiling water in Step 3. After draining the hot water from the okra and letting them rest for a while in a sieve, they're ready when some of their gooey liquid starts to drip. For 3-4 servings. Recipe by aya2920

The ponzu sauces adds a nice flavor. Why not trying simmering pacific saury when you get tired of grilling it? It's also delicious with yuzu ponzu sauce. This was our dinner one day: Yu-dofu (hot tofu) and the main, this simmered pacific saury as a side dish, and rice mixed with umeboshi.There's no need to simmer pacific saury until the bones are soft as you would sardines, so you can stop cooking it when it's flavored.The fish is very soft, so don't simmer over high heat. For 2 servings. Recipe by Nanamama

My mother taught me this recipe.If you are not using umeboshi with a reduced salt content, soak them in water to remove excess salt before chopping.Of course, you don't have to do this if you prefer them on the salty side. Recipe by Yuuyuu0221

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 love user Miichi's "Simmered Pacific Saury with Ginger", and I changed the recipe to make half the amount with 2 pacific saury. My husband doesn't like it if he can't eat down to the bones. User Amanusa told me that she could make this with 4 saury as well. Thank you for trying this recipe!Adjust the cooking time depending on your pressure cooker. Place the pacific saury in the pressure cooker pot after shaking the pressure cooker around to combine the seasonings (especially sugar) well. The amount of sauce is not a lot, so once the pressure has been released, turn the fish over, or shake the pot around again to let the flavors set in as it cools down! Recipe by Oryosen

I want to serve well-seasoned stewed dishes to my family that'll go well with a bowl of white rice. But I also want to cut down on the amount of salt used. So the sesame oil and ground sesame seeds adds flavor even with a light seasoning.The burdock should be slightly firm after cooking. If you prefer the burdock to be softened more, cook for a little longer at Step 4. To avoid the salmon from flaking while cooking, shake the pan at Step 6 or use a spatula to mix briefly to blend with the seasoning ingredients. Recipe by caramel-cookie

I came up with a light-tasting dish that was easy and quick to prepare.You can also eat the vegetables placed under the chicken as it soaks up the broth. Recipe by Tanshin funin no ryourinin

I added chirimen jako to our family favorite hijiki umeboshi okowa. It's ok to cook the rice with umeboshi but the rice becomes a bit tinted so cook the rice as you prefer. This recipe comes out tasty with either combination of hijiki and umeboshi or hijiki and chirimen jako. I also recommend you try salmon okowa.1) It is still ok to rinse and keep sticky rice drained for about 15 minutes prior to cooking when you are short on time. 2) Adjust the amount of salt according to how salty umeboshi is. Start with a small amount of salt. Try the cooked rice and then add more salt if desired. 2 g of hijiki equals to about 1 tablespoon of dried one. Add hijiki as you like. Please use 4 umeboshi if small. Recipe by Yuuyuu0221

I always eat sashimi with wasabi soy sauce, but I wanted something more refreshing for the hot summer days, so I came up with this umeboshi bonito soy sauce.Adjust the seasoning for the sauce depending on the umeboshi plums. Recipe by Hokkori-no

I got a request to make a cream pasta using avocado, so I made this recipe.I wanted some kind of accent to the taste so I added umeboshi.The sauce in Step 2 will boil away, so watch the timing of the pasta and make the sauce accordingly.I thought the amount of avocado might be too much but I thought it was better to use a whole than to leave half. Maybe one avocado is good for 3 servings. Recipe by Orange Day

I received kombu ponzu sauce.If you want, you can garnish with green onions.♪ Recipe by shinyui

We often cook this dish in a pressure cooker.The key might be to add the ginger and umeboshi . Recipe by Komatsuta

I had an odd amount of bamboo and fuki left over, so I tried making this together with the umeboshi in the fridge. It's a light taste for warm spring days.Don't let it boil too strongly. Cook on medium to low heat. If it boils too much, the fuki will be discolored. Use light-colored soy sauce. I modified the amounts a bit. Recipe by Akkonee

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

Simple mixed rice. Combine rice, pickled plum, perilla leaves (ooba), dried young sardines(shirasu) and sesami. It's good for rice balls!