Remove the fish heads and scrape out the entrails. Rinse thoroughly with water. Julienne the ginger. (2/3 of the ginger will be cooked with the sardines. The remaining 1/3 should be reserved as topping once the fish is done.)
Combine the dashi stock, soy sauce, sugar, honey, vinegar, mirin, and blended miso in a pot and heat. When the mixture comes to a boil, add the sardines and 2/3 of the julienned ginger and cook over medium heat.
Simmer for 25 minutes over medium heat until the broth is reduced and thickened. Occasionally skim off the scum.
Transfer to a serving dish. Serve with the remaining julienned ginger and enjoy!
Story Behind this Recipe
Sardines simmered with ginger are tasty, but you can get tired of them after a while; so, I was inspired by a recipe for mackerel miso simmer to polish it up.