Small Candied Sardines (Using a Pressure Cooker)

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

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 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 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 created this recipe because I wanted to make candied sardines easily.I love cooking with my 3 year old daughter. This is a recipe you can make with your kids, too! Recipe by Kodomoto Tsukuru Uchigohan

I got hints from various recipes and I made this dish to suit our family's taste. For 4-5 servings. Recipe by Sachirepi

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

The owner of a bar in Shibuya taught me this recipe. Thank you! Recipe by zzzants

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

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

I was told how to make this from a shop that always has delicious homemade oil sardines.These also taste good if you add thyme or basil. Add your favorite herbs and adjust the amount of garlic, chili pepper, and pepper to your tastes. Olive oil is kind of strong, so you can use soybean oil or vegetable oil if you prefer. You can also add the oil from this recipe to pasta or salad, or even stir-fries. They will store in the refrigerator for 1 month, but please try to eat them quickly. Store in the freezer. Recipe by bellelinko

Make some tazkuri for your New Year's feast! They are an auspicious dish.Origin:Sardines used to be used as fertilizer for top grade rice fields, so the people would eat them and pray for an abundant harvest. The other name for this dish, "gomame" (or "fifty thousand rice grains"), comes from the fact that the sardines used as fertilizer bring an abundant harvest (based on information I found on Wikipedia).-If you fry the sardines for too long, they will become bitter, so be careful.-Instead of seeing it as pan-frying them, think of it as evaporating the moisture!-If you let them simmer for too long in Step 4, they will become tough after they cool. This is why you should leave about 1-1.5 tablespoons of liquid. Recipe by Cooking S Papa

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

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 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

I had a lot of small sardines left over, so I thought to pickle them in black vinegar and preserve them. If you have any pickling vinegar left over, put it to good use as a dressing, in ankake, or various other uses!Use the same amounts of green pepper, paprika, and carrot, but use a little more onion. In Step 3 add the vegetables to the pickling vinegar while it's still hot. Be sure to adjust the sourness in Step 4. Add the fried sardines to the pickling vinegar while still hot. These are the main points. For 4 servings. Recipe by Shiotokoshou

To those who know how, you may simply say "just butterfly the fish", but I had no idea how to do it myself. Follow this recipe to learn how!Once you get used to dealing with sardines, it's easy. Sardines that have already been butterflied are more expensive. It's a cheap fish, so just practice butterflying them yourself.Make sure you have some ice water ready. Recipe by Osshosan

I was able to buy saury for cheap, but they weren't in season so I tried candying them. My kids said it was delicious and ate it all up.The longer you let it sit the more the flavor seeps in. Recipe by Mari mama

When I'm short on time, I boil chestnuts in a pressure cooker.If you are going to cook the chestnuts further, as in chestnuts in sugar syrup, chestnuts in syrup in their inner skins, or chestnut rice, you don't have to cook them all the way through when parboiling them. You just need to cook them under pressure for 1 minute and cool the pressure cooker down rapidly! Recipe by Panko625

If you only use egg, the panko and the coating don't stick to the fish as well. Plus when you need to make a lot, one egg just isn't enough...But with this recipe, you can use just 1 egg and still make a lot. Plus the panko sticks very easily.Dissolve the flour in water so that it's pretty thick.When mixing with the egg, if you feel that there's not enough, adjust with a little bit more watered down flour. Recipe by Riirin no ouchi recipe

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 was inspired by my mother's New Year celebration meal, and made a recipe that ensures the anchovies don't stick together.Roast the anchovies until you can easily snap them in two. Be careful not to over-roast, otherwise they will become bitter.Adjust the sweetness as you like. (My recipe is lightly sweetened.)Adding sake unsticks the candied anchovies. Recipe by AtsukoK

I failed at filleting the sardines. It would have just fallen apart if I tried to simmer them, so I tried deep frying them. Aside from just looking good, the flavor really soaks in, and it's got a nice coating. All in all it was pretty delicious.The more serrated the cut edges of the fish are, the more the edges will rise up dynamically when frying. Recipe by Masapandayan.

I received lots of yuzu citrus as a gift.If you're concerned about the bitterness, repeat Step 3 2-3 times. When heating the jam in Step 7, it's all right if it's slightly runny - it will thicken when it's cooled. Recipe by Kaotan mama *

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

I uploaded the recipe since I thought this dish was delicious, and doesn't smell fishy at all.The cooking time will probably vary depending on your pressure cooker.Our pressure cooker takes about 40 minutes, but please adjust as needed.It doesn't use water, so it should keep for a while.The canned tomatoes, onions, shimeji mushrooms, and white wine give this a delicious umami. Recipe by Umaechan

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 kids had started to ask for daikaku imo ("university" potatoes) but I always used to think it would be too much work. One day I told my friend about it and she taught me this recipe. Whenever we get some sweet potatoes we make this.There aren't any hints in particular. Just put it in the rice cooker, and you can do other things while it cooks. This is great for people who are really busy and don't have much time to cook. It's not a main dish maybe... Recipe by nyagomi

I couldn't decide whether to buy pacific saury or dried sardines, but thought that because it's autumn, I should get the pacific saury. But I'd had some recently, so I didn't know what to do. Pacific saury are grilled and flipped using tongs, but once you put them on the grill, it would be difficult to flip them over. I kept changing my mind up until the time I was at the register, and I really didn't want to regret my purchase, so I decided to just go with dried sardines.If you flip the fish too many times when grilling, the skin will break apart, so be careful. Recipe by Sousakudanshi

I was given tons of sardines, and I wanted to make delicious dishes with them!So I made my favorite Nanban sauce dish with them !Maybe I shouldn't say this myself, but they are incredibly delicious, and I couldn't believe myself!You can use a frying pan as you fry the sardines with plenty of olive oil!!This dish is also delicious with horse mackerel instead of sardines.You definitely need to add canned tomatoes!I used cornstarch since we run a cake shop, but you can use katakuriko or plain flour instead! Recipe by youerika