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Simmered Sardines with Umeboshi

Simmered Sardines with Umeboshi

A simmered sardine and umeboshi dish with a light, delicious flavor.

Ingredients

Sardines
4
Water
300ml
Soy sauce
2 tablespoons
Sake
2 tablespoons
Mirin
2 tablespoons
Sugar
1 scant teaspoon
Umeboshi
1-2

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!

Story Behind this Recipe

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