I adjusted this Italian dish by Chef Tsutomu Ochiai so that I could easily make it at home.Wiping the excess water from the sardines will make them less watery after baking. The panko will become crispy from the oil. Sprinkle on Tabasco sauce to taste. Recipe by Aroenyueki

I usually simmer sardines, but I tried cooking them Italian style!Carefully wash all the bloody parts of the sardines, and pat dry with kitchen paper. This will make them crispy and delicious! For 4 servings. Recipe by Choco meru

This is a family favorite that I often make with some delicious genovese sauce. Thank you "Jonlīkukkā" for a magnificent recipe!Adding curry powder helps to get rid of the gaminess of the fish. I instructed to use mayonnaise so that the skin side will catch the panko well, but it's really up to you. This dish is lower in calories since the sardines aren't deep-fried, and the nutrients that usually dissolves in the oil are stay packed inside the sardines. The genovese sauce works as an antioxidant, too, which makes things even better. Recipe by miyuki12

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

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

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

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

Nice easy dish to make that I learnt from my mother.

My mother makes something similar to this. I can remember where I saw this recipe, I had it written down from a website. I was going through my cook books recently and found it in one of my cook books.

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

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