Fish simmered in soy sauce is one of the basics of Japanese cooking. This recipe is for sardines simmered in soy sauce. If you follow the steps, it's really easy. You can also make this using Pacific saury, mackerel, or herring. Learning this recipe is a good first step toward becoming skilled at cooking.
Remove the heads, tails, and guts from the sardines. Wash the sardines and wipe off to dry. Arrange the sardines in a shallow pot and add the ☆ ingredients.
Place over medium heat. When it comes to a boil, you can remove any scum if you choose (but you don't have to do this).
Use paper towels to make a dropped lid (otoshibuta) and cover the pot. Simmer over low heat for about 5 minutes.
Pour the ● ingredients over the paper towel.
Simmer for 5-10 minutes over low heat.
Tips for how to keep the skin from breaking:
1. Arrange the sardines in a single layer.
2. Start with cold water.
3. Do not boil too strongly and don't use high heat.
4. Try not to move the sardines much while they're cooking
Story Behind this Recipe
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.