Simmered Sardines with Umeboshi

Name: Simmered Sardines with Umeboshi
Cuisine: American
Ingredients: 4 Sardines; 300 ml Water; 2 tbsp Soy sauce; 2 tbsp Sake; 2 tbsp Mirin; 1 tsp Sugar; 2 Umeboshi

cookpad.japan @cookpad_jp

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

I bought some fresh sardines. Of the ten I bought, I used 6 for sashimi, and the rest in this recipe.

cookpad.japan @cookpad_jp

I bought some fresh sardines. Of the ten I bought, I used 6 for sashimi, and the rest in this recipe.

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Ingredients

4Sardines
300 mlWater
2 tbspSoy sauce
2 tbspSake
2 tbspMirin
1 tspSugar
2Umeboshi

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Steps

1

Behead and gut the sardines. Rinse the insides well.
2

Combine the flavoring ingredients in a pot together with the umeboshi torn in about three pieces, and bring to a boil.
3

Add the sardines to the pot.
4

Once it comes to a boil, reduce to low heat, cover with a drop-lid, and simmer for about 40 minutes.
5

Simmer until the juices are reduced to a small amount.
6

If you line the pot with parchment paper, add the flavoring ingredients, then the sardines, and then use another sheet of parchment paper as a drop-lid, you can transfer it to your serving plate without the fish falling apart!