Grilled Sardines with Umeboshi, Ginger, Miso, and Sesame
Mix the condiments together, spread on the fish, and grill. It's easy and healthy! Even inexpensive sardines can be transformed into a fancy dish, perhaps? The umeboshi and ginger fragrance, and the sesame seed nuttiness are delicious.
Use gutted, de-boned and butterflied sardines. Sprinkle with sake and let rest.
Remove the pits from the umeboshi plums and chop into a paste. Grate the ginger.
Mix the ★ ingredients together. Make sure to completely dissolve the miso.
Pat dry the sardines with paper towels. Spread the paste from Step 3 on the flesh.
Generously sprinkle sesame seeds on top to cover the surface evenly.
Lay the sardines skin side down on a grill. Grill over low to medium heat until done.
Transfer to serving plates and sprinkle with aonori seaweed powder.
Story Behind this Recipe
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 cooking on low heat to cook thoroughly, but if the sesame seeds start burning when you raise the heat to medium, cover the fish with foil.