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 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 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

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.

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

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

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