Sardine Umeboshi Ginger Simmer

Name: Sardine Umeboshi Ginger Simmer
Yield: 4 servings
Cuisine: American
Ingredients: 8 medium sized Sardines; 150 ml Sake; 150 ml Water; 1 tbsp Sugar; 2 tbsp Mirin; 2 tbsp Soy sauce; 2 large Umeboshi; 10 grams Thinly sliced ginger (or tubed ginger); 200 ml ●Water; 4 tbsp ●Vinegar

cookpad.japan @cookpad_jp

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 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

cookpad.japan @cookpad_jp

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 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

Saved

Ingredients

4 servings

8 mediumsized Sardines
150 mlSake
150 mlWater
1 tbspSugar
2 tbspMirin
2 tbspSoy sauce
2 largeUmeboshi
10 gramsThinly sliced ginger (or tubed ginger)
200 ml●Water
4 tbsp●Vinegar

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Steps

1

If using sardines with the heads still attached, remove the heads and fins, and scoop the innards.
2

It'll look like this after you finish. Thoroughly wash out any bloody parts down to the center spine. If you lightly scrape off the scales, it'll come off easily.
3

Place the finished side facing up in a pot, cover with a drop-lid, add the ● water and vinegar, and simmer for 10 minutes. If you don't have a drop-lid, use a sheet of aluminum foil. Be sure to cook on low heat!
4

Discard the simmering juices from Step 3 and add the other seasoning ingredients. Add the umeboshi (pound the flesh with your palsm), the pit, and the ginger. Cover with a drop-lid and simmer for about 20 minutes, and it's complete.