Pan Fried Sardines with Umeboshi and Shiso leaves

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

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 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.

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 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

Since it's easy to make, I can make it as a bento side dish and stuff it in the empty spaces left over in a bento box. It's really useful.Please make sure not to cut through the chikuwa fish cake sticks while making crisscross pattern cuts.Please adjust the amount of umeboshi to your liking. Recipe by Iriko

A kind of rolled sushi you can find in a local supermarket.I love this combination.Easy to make at home.You can wrap in the ingredients to cut out step 1with the rest of the ingredients.Leave about 3cm of empty space, where you don't put use rice in step 3. Recipe by Shampoo hat

I was getting tired of broiled or sweet soy sauce flavored sanma, and thought a refreshing umeboshi flavored sanma may taste great.It doesn't have to be the pacific saury (sanma); sardines (iwashi) taste great too. It tastes good enough without the rice crackers. Since umeboshi is salty, you don't need any other condiments! The used oil might smell like fish after frying, so make sure to get rid of it. For 2 servings (about 1487 kcal). Recipe by lovechi

This is our family's regular dish.-If the umeboshi is popping out, the chicken will spit when it's being fried. To prevent this, make sure to press it down and dredge well.-The chicken won't cook thoroughly if the oil is too hot. So, make sure it's just the right temperature. Recipe by Yuuyuu0221

I wanted to make a cute bento dish, and came up with this. I tried making it with thinly pounded chicken, but it has a nicer shape and a more tender texture with pork belly. The flavour of the soy sauce soaked plum is absorbed by the meat and makes it delicious.If you fry it too much, the shiso leaves will lose its freshness and green colour, so be careful Pork belly is thin, so it doesn't take that long to fry.It's also nice wrapped with cheese, mentaiko and nori instead of shiso and uemboshi. Recipe by ramutomato

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

When I didn't have much ingredients, I made this with some canned sardines.For my husband who likes soy sauce flavored dishes, I made this Japanese-style, which was rather unusual for me.Be careful not to overcook the sardines, since they will fall apart.If there's too much oil in the canned sardines, or if you don't like the smell, use olive oil instead.Turn the heat off before adding soy sauce.Squeeze the sudachi for fresh juice! For 2 servings. Recipe by noriran

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

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

Tonkatsu for summer days when you don't have much of an appetite.Tonkatsu sauce is good with these, but they're also nice with ponzu or ponzu gelée. Recipe by Misa cafe

I came up with this recipe thinking I could eliminate the fishy smell by adding shiso and butter.Fish cooks fast. Be careful not to overcook it. Recipe by Raby

I had a salad at a pasta restaurant and I loved the Japanese omelet topping, so I asked for the recipe. I came up with the amount of the ingredients.I heard that umeboshi plums act as a preservative. Recipe by Yushuna

My neighbor gave me a load of cabbage and I wanted to make it into a refreshing salad, so I came up with this recipe.Be sure to soak the chopped cabbage in water to crisp it up. Recipe by Akoyu

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 make a hearty dish using ingredients available at home, so I fried it.Fry the meat at first in 320F/160C oil to cook through, take it out, and fry it again at 390F/200C until golden brown. This will make the meat crispy and taste nice.Using regular cheese instead of meltable cheese will not melt from the oil in the pan, and is easier to use. Recipe by Sayaty

I thought up a refreshing side dish that can be made with just chikuwa and a few other ingredients, and that can be used as a beer snack or for guests.You just pack umeboshi into chikuwa and top it with minced shiso leaves and sesame, it also tastes delicious without any additional seasoning.You don't need to use seasoning.I think this looks even more beautiful when arranged onto a Japanese-style dish. I think you can make enough for 4 people in about 15 minutes. You can also use other oil aside from olive oil if you so desire. For 4 servings; cooks in about 15 minutes. Recipe by teiiiiiiir

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

cookpadニュース掲載♬甘～い生ホタテを梅肉ソースでサッパリと！おもてなしにもいかがでしょうか？

Every time I made dried sardines, they'd stick. One day, I sprinkled in sake, as instructed on the package of sardines, and voila! It didn't stick.As long as you sprinkle sake in Step 5, the sardines will not stick! If you forget to do this, they'll all stick together in one clump. Recipe by Eizansumire

I usually make sweet-and-salty sardines, but I wanted to make zesty flavored dish.The key is to pan-fry the sardine until it's crunchy and golden. I don't have any other hints. Recipe by cyoko0214

I thought up a new way to use my freshly pickled umeboshi from this year.I suggest using a thick chikuwa since they give a nice texture. Recipe by Snow*Love

I came up with a light-tasting dish that was easy and quick to prepare.You can also eat the vegetables placed under the chicken as it soaks up the broth. Recipe by Tanshin funin no ryourinin

Traditional portuguese. This reminds me of simpler times when I was a child spending the holidays having barbecues by the river with my family.

The way to reduce the pungent taste is by cutting at right angles and contact with air. I tried it and it is very effective.By cutting the onion at right angles, it kills the cell and put the pungent component in front. And by spreading in basket on contacting with air blows the pungent taste away. Also the sourness of umeboshi helps to shade off the pungent taste. Recipe by Tanshin funin no ryourinin