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Small Candied Sardines (Using a Pressure Cooker)

Small Candied Sardines (Using a Pressure Cooker)

Since this is made using a pressure cooker even the bones will become soft. The sweet and salty taste goes great with rice.

Ingredients

Small sardines
8-10 (250 g)
Umeboshi
1 large
Sliced ginger
2-3 pieces
Sake
1 tablespoon
Mirin
1 tablespoon
Honey
1 tablespoon
Sugar
2 tablespoons
Soy sauce
3 tablespoons
Water
1/2 cup

Steps

1. Remove the sardine heads and the guts as you wash them.
2. Put all of the ingredients into the pressure cooker, close the lid, and cook on high heat. When the weight starts to move forcefully reduce to low heat and pressure-cook for 7 minutes.
3. Turn off the heat, and let it sit until the gauge naturally drops. Once the gauge has dropped remove the lid and simmer on high-medium heat.
4. Continue to simmer until the cooking juices have cooked off, giving the pot a shake at the end. Once the juices have candied turn off the heat.

Story Behind this Recipe

I made this for my daughter who hates sardines.