Simmered Sardines and Umeboshi

Simmered Sardines and Umeboshi

Adding umeboshi makes the dish a little bit different from the normal simmered sardines. My mother-in-law taught me this recipe.


Sake ★
50 ml
80 ml
Water ★
120 ml
Soy sauce ★
80 ml
Sugar ★
2 1/2 tablespoons
Ginger ★
20 g
2-3 large


1. Cut off the heads and the tails from the sardines. Cut in half, remove the innards, and rinse them.
2. Add the ★ flavouring ingredients into a pot, and bring to a boil. Please adjust the taste to your liking at this point. Since the umeboshi will be added later, I made it a little bit sweet.
3. Bring Step 2 to a boil, arrange the sardines, and add the umeboshi flesh without pits.
4. Put a small lid that sits right on top of the food (otoshibuta), and simmer for about 15-20 minutes over medium heat, then turn off the heat. Letting it cool down, and heating it up again makes the sardines absorb the flavours better.
5. Heat it up before eating.

Story Behind this Recipe

My mother-in-law taught me that adding umeboshi removes the fishy smell, and make the dish refreshing and delicious.