Pan Fried Sardines with Umeboshi and Shiso leaves

Pan Fried Sardines with Umeboshi and Shiso leaves

Umeboshi and shiso leaves make this a refreshing dish that's perfect for summer. It's great as a drinking appetizer.

Ingredients: 2 servings

6 small
Shiso leaves
Salt and pepper
a small amount
Plain flour
as needed
Beaten egg
as needed
3 tablespoons


1. Break off the heads by hand, and remove the innards. Butterfly the sardines by hand, and remove the backbones. Alternately you can cut off the heads, and remove the innards using a knife. Season evenly with salt and pepper.
2. Remove the pits from the umeboshi, and mince with a knife to make a paste.
3. Place the shiso leaves on top of the sardines.
4. Spread the Step 2 umeboshi paste on top.
5. Fold in half.
6. Coat with first with flour, then the beaten egg, and finish with the panko.
7. Pour oil into a frying pan, and fry both sides until golden brown.

Story Behind this Recipe

Since sardines were on sale, I made this dish. This is a perfect dish for summer.