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

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

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

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

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 love user Miichi's "Simmered Pacific Saury with Ginger", and I changed the recipe to make half the amount with 2 pacific saury. My husband doesn't like it if he can't eat down to the bones. User Amanusa told me that she could make this with 4 saury as well. Thank you for trying this recipe!Adjust the cooking time depending on your pressure cooker. Place the pacific saury in the pressure cooker pot after shaking the pressure cooker around to combine the seasonings (especially sugar) well. The amount of sauce is not a lot, so once the pressure has been released, turn the fish over, or shake the pot around again to let the flavors set in as it cools down! Recipe by Oryosen

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 love Pacific saury (sanma), and I was trying to find a delicious and easy way to salt-grill it and have it turn out plump and juicy.Sprinkling 1 tablespoon of sake on each piece of Pacific saury before cooking makes it plump and juicy.By placing a sheet of parchment paper under the fish, you can just slide it out of the pan without losing the delicious oils of the Pacific saury! And it's convenient, too.If you don't want to save the fish oil, you can just gently remove the fish to a plate with a spatula. Recipe by *maa*

I bought lots of Pacific saury cheaply. I was tired of plum simmered or grilled Pacific saury so I made it into Karaage, which kids love.It's easy to eat for kids since the bones are already removed.If you like a lighter, more delicate flavor, reduce the marinating time. Sake softens the fish, and the ginger removes the fishy smell. Recipe by Kurumihinata mama

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

If you use shiro-dashi, it will create a lighter color for a beautiful result. I also tried making it with light soy sauce. It's similar to a non-oil marinade? That's the image.You can optionally add sliced chili pepper to the nanban sauce. I didn't add it because I wanted my children to eat this. Using about 1cm of oil when frying the fish should be enough so that it doesn't become dirty after the first use. If you prefer tender vegetables, microwave them to soften them before using. Recipe by kouayaa

I learned this recipe from my older sister.Make sure to wash the entrails out well. Please boil it down after removing the lid if there is a lot of liquid leftover. Recipe by Komatsuta