Easy! Kabayaki-Style Sardines
cookpad.japan @cookpad_jp
A long time ago the supermarket used to sell these sardines cheaply and I'd make this recipe. But recently they don't sell them as much so it's been a long time since I've made this.
Don't use herring sardines. They're easier to eat and taste better when covered in lots of sauce.
Since the portions of the sauce ingredients are all the same, you can easily adjust the amount of sauce needed. Recipe by Sanmarukohamu
Easy! Kabayaki-Style Sardines
A long time ago the supermarket used to sell these sardines cheaply and I'd make this recipe. But recently they don't sell them as much so it's been a long time since I've made this.
Don't use herring sardines. They're easier to eat and taste better when covered in lots of sauce.
Since the portions of the sauce ingredients are all the same, you can easily adjust the amount of sauce needed. Recipe by Sanmarukohamu
Cooking Instructions
- 1
Thoroughly dry the excess moisture from the fish. Rfer toto learn how to cut open the sardines.
- 2
Coat the sardines with katakuriko (or flour). Shake off any excess.
- 3
Heat oil in a frying pan. Place the sardines into the pan with the skin side down and pan-fry on medium heat for about 3 minutes.
- 4
Once the skin side has browned, flip it over and pan-fry the opposite side for about 2 minutes.
- 5
Wipe off any excess oil from the pan and then add the combined ♢ sauce ingredients. Coat both surfaces of the fish with the sauce. If you'd like a more pronounced flavor, make sure to coat the fish with lots of sauce.
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