Simmered Sardines and Umeboshi
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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
Open in Cookpad AppCooking Instructions
- 1
Cut off the heads and the tails from the sardines. Cut in half, remove the innards, and rinse them.
- 2
Add the ★ flavouring ingredients into a pot, and bring to a boil. Please adjust the taste to your liking at this point. Since the umeboshi will be added later, I made it a little bit sweet.
- 3
Bring Step 2 to a boil, arrange the sardines, and add the umeboshi flesh without pits.
- 4
Put a small lid that sits right on top of the food (otoshibuta), and simmer for about 15-20 minutes over medium heat, then turn off the heat. Letting it cool down, and heating it up again makes the sardines absorb the flavours better.
- 5
Heat it up before eating.
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