Noddles with locust beans and sardines

Sardines with egg! This recipe is super easy to cook. Try it in your kitchen!Serve and enjoy!https://youtu.be/jEUD51mwRIM

Dried whole sardines are inexpensive, but my kids wouldn't eat them if I just baked them in the oven, so I tried something new.Basil and olive oil get rid of the sardines' fishy smell. These are less bitter than normal baked ones, and are easier to eat for kids. The bones come off easily after the fish are baked. Recipe by Ponchobi-ta

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

Since sardines were on sale, I made this dish. This is a perfect dish for summer.Fold the sardines in half instead of rolling them up so that they cook through easily.It will be easier to cook this dish when if buy butterflied sardines. Sardines can be butterflied by hand, but you can also use a knife.They're also delicious with cheese added in Step 4. Recipe by Karupinetto

Sardines simmered with ginger are tasty, but you can get tired of them after a while; so, I was inspired by a recipe for mackerel miso simmer to polish it up.I used sardines that were about 12-13 cm long. Recipe by Raby

Its yummy

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

To those who know how, you may simply say "just butterfly the fish", but I had no idea how to do it myself. Follow this recipe to learn how!Once you get used to dealing with sardines, it's easy. Sardines that have already been butterflied are more expensive. It's a cheap fish, so just practice butterflying them yourself.Make sure you have some ice water ready. Recipe by Osshosan

I love blue scaled fish.They go so well with tomato sauce.I accompanied it with polenta today.Make sure to wash the sardines very well and to fry on low heat.Make sure to thoroughly knead the polenta. Recipe by zac56105

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

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

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 created this recipe because I wanted to make candied sardines easily.I love cooking with my 3 year old daughter. This is a recipe you can make with your kids, too! Recipe by Kodomoto Tsukuru Uchigohan

Sardines were on sale at the supermarket, so I made one of my husband's favorites - sardines simmered in soy sauce.Place the sardines in one layer in the pan, without overlapping them.I used a frying pan with a depth of 24 cm this time. *Basic tip: for blue fish, start with cold water. This way the skin doesn't tear. (For white fish, boil the liquid first)In Step 5,if you leave some of the simmering liquid, the flavor will be less strong. If you boil it down until the liquid is gone, the flavor will be stronger. Recipe by MORIYABAR

When I didn't have much ingredients, I made this with some canned sardines.For my husband who likes soy sauce flavored dishes, I made this Japanese-style, which was rather unusual for me.Be careful not to overcook the sardines, since they will fall apart.If there's too much oil in the canned sardines, or if you don't like the smell, use olive oil instead.Turn the heat off before adding soy sauce.Squeeze the sudachi for fresh juice! For 2 servings. Recipe by noriran

I love the combination of sardines and umeboshi. Umeboshi makes the bones and meat tender. The backbone is hard to eat, but you can eat the small bones.If you have pickled red shiso leaves with umeboshi, add to the simmer. It will be tasty as well. After simmering the sardines, umeboshi and red shiso leaves adds a concentrated flavor, but it goes well with rice. Recipe by Pukuttopukumaru

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

Love shortcuts on beans only if they taste just as good!!.. Fast easy and super yummy serve over cornbread and with collards (you can find on page).. Super yummy soul food!👊🏼

I was wanting beans and looked in the pantry and had 1 cn vegetarian beans 1 can northern beans and 2 cans pinto. So they all went in the pot to make my pantry beans

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 was given tons of sardines, and I wanted to make delicious dishes with them!So I made my favorite Nanban sauce dish with them !Maybe I shouldn't say this myself, but they are incredibly delicious, and I couldn't believe myself!You can use a frying pan as you fry the sardines with plenty of olive oil!!This dish is also delicious with horse mackerel instead of sardines.You definitely need to add canned tomatoes!I used cornstarch since we run a cake shop, but you can use katakuriko or plain flour instead! Recipe by youerika

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 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

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

I had a real craving for sardines simmered in umeboshi and ginger, so I decided to make a serious attempt at cooking this recipe that my mother taught me.Try not to move the sardines much after you arrange them in the pan. This will prevent them from falling apart. If using prepared sardines, I recommend washing them in salt water first.Depending on the size and type of the sardines, the bones could still be hard, so be careful when eating! For serving 2-3. Recipe by RED_SPIC

This is a rich dashi soup made from sardines, konbu, and coarse bonito flakes.If you make this using just dried sardines, it becomes something entirely new.Keep adjusting the heat to keep the liquid to just before boiling. Recipe by Cooking S Papa

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

A long time ago the supermarket used to sell these sardines cheaply and I'd make this recipe. But recently they don't sell them as much so it's been a long time since I've made this.Don't use herring sardines. They're easier to eat and taste better when covered in lots of sauce.Since the portions of the sauce ingredients are all the same, you can easily adjust the amount of sauce needed. Recipe by Sanmarukohamu

Easy homemade sardines. All ingredients weight depends on how much you cook and how spicy you want

I bought delicious looking sardines! Usually my mother simmers them, but I wanted to try them grilled.I used ingredients I love - umeboshi, ginger, miso, and sesame. Enjoy with a bowlful of rice when it's piping hot. Once cooled, it tastes like semi-dried fish and makes a great appetizer with beer.I've used fairly large sardines here.When grilling the fish, I started out with the heat set to low in order cook through them thoroughly. If the sesame seeds start burning when you raise the heat to medium, cover the fish with a sheet of aluminium foil. For 2 servings. Recipe by naonaos.