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

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

These are delicious!My daughters can't put their chopsticks down, since they make a perfect complement to sake, neither can I!One serving for our new year's osechi is not enough, so I always make these three times!The key to this recipe is the thickness of the sauce. If it's too watery, the sardines won't become crispy enough, but if it's too thick, it won't coat the sardines. It should be just thick enough that you can see the bottom of the pan when you scrape it. For 4 to 5 servings. Recipe by Cake to pan no sensei

I made this for my daughter who hates sardines.Don't touch the sardines with chopsticks, etc., until they've simmered. Once simmered they'll stiffen up, but if you touch them before that they'll fall apart. Recipe by Midofadobeshi

These are the candied dried young anchovies I make at home every year. This recipe is a product of many years of experience.Roast the anchovies until crunchy.Constantly mix the anchovies as you fry them, otherwise they will burn.Don't over-heat the cooking liquid, or it will stick to the bottom of the pan.I use a 20 cm diameter frying pan. Recipe by Run

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

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 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

I called my mom and she told me how to make it. She said you can be approximate for the seasonings, so I measured mine for this recipe.Be careful when removing the membranes from the kazunoko, since they break apart easily. For de-salting the kazunoko, use water with a little salt instead of plain water; the saline water penetrate the surface, evenly de-salting the kazunoko. De-salt the water at room temperature. It's best to leave a little saltiness. If too much salt is removed, it will become bitter. In that case, soak in strong saline water for 1 to 2 hours to remove the bitterness. For an easy-to-make proportion. Recipe by Run

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

Takes too long to cook but quick to prepare and taste a lot better than canned sardines.

This is the recipe I settled on after experimenting with the proportion of ingredients.The key is the degree of the stewed seasonings. Practice making this several times. For 3-4 servings. Recipe by jun120121