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.

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 adapted a simmered chicken dish by using fish.If you bring the sauce ingredients to a boil and then add the fish, you can just leave it. Simmer slowly. Recipe by Pukuttopukumaru

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

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

This is my family's regular simmered dish.The intensity of flavor depends on how much you simmer it. If you prefer a light flavor, simmer for a short time. If you like it strong, then simmer to reduce the sauce before adding the komatsuna. Recipe by Shampoo hat

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

I just love simmered komatsuna and atsuage. Recipe by Pwu

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

I wanted to eat a pacific saury dish, something other than a salt-fry! Recipe by Pinki-momoko

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

I make this dish when I can get my hands on cheap squid!I love the tender squid cooked in the pressure cooker.Be sure to add the squid innards! It won't smell fishy even if you add them but, if you're still a bit reluctant, I recommend adding one red chili pepper to cover the smell. Recipe by Momiji mama

This is my mom's go-to dish for bento fillers. It's a taste of home. Recipe by Nanaiku

Since my usual simmered dish had gotten dull, I tried to come up with something a bit different. My goal was to boost the calcium content.The ginger is very fragrant if grated without peeling. Recipe by Yui yui

I wanted to try a recipe for quick side dish.Add any ingredients you like!If using daikon radish, boil with a little water from rinsing rice or add a few grains of rice to the water. This will cut the smell of the daikon radish.Add carrots for color. Recipe by Karinko

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

This is a staple of macrobiotic cooking. It's also a great dish to have if you're looking to detox your body. You can use whole umeboshi, but I just use the pits leftover after using the umeboshi in other dishes.The flavor of this dish will change according to the salt content of the umeboshi. Use good quality ingredients. If it isn't salty enough, use a little of soy sauce. Try using the umeboshi pits leftover after making rice balls. Don't clean the pits, they should have some of the umeboshi still attached. Simmer the burdock root for at least 2 hours. Make sure to check the pot occasionally to make sure there is not too much evaporation. Don't let it burn! Recipe by Ruruko.

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

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