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Tender Simmered Sardines with Umeboshi Pickled Plums

Tender Simmered Sardines with Umeboshi Pickled Plums

Adding umeboshi (pickled plums) makes the fish and bones become tender and delicious.

Ingredients

Sardines
About 20 small
For the sauce
○Water
1.5 cups (300 ml)
○Sugar and mirin
4 tablespoons each
○Soy sauce
120 ml
○Ginger
About 5 slices
○Umeboshi
1 large or 2 small

Steps

1. Remove the heads and guts.
2. Add the ○ ingredients in a pot, and bring to a boil.
3. Place the sardines in the boiling sauce, cover with an otoshibuta drop lid, and simmer for about 20 minutes over medium heat.
4. When the sauce has reduced to about 1/3, it's done.
5. Also check out this recipe "Simmered mackerel with soy sauce" Recipe ID: 1332835.

Story Behind this Recipe

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.