Tender Sardines Simmered in a Pressure Cooker with Pickled Ume and Vinegar
This takes about 15 minutes in a pressure cooker. The meat is truly tender down to the bones, so you can eat them whole. Both the vinegar and umeboshi tenderize the bones and also remove their fishy smell.
Make a small cut into the belly of the sardines, remove the guts, and rinse.
Combine the ◎ ingredients in the pressure cooker, then place the sardines inside. Cover with the lid, then cook over high heat. When the pressure gauge rises, reduce the heat to low and cook for 12 minutes.
Allow the contents to cool inside the pressure cooker until the gauge drops, then transfer the sardines to a plate. Simmer the liquid, then drizzle over the sardines and serve.
Large sardines should take about 20 minutes to cook in the pressure cooker.
Story Behind this Recipe
I cooked these in a pressure cooker until they were tender to the bones so that my fish-loving daughter could eat them. Since vinegar softens the bones, I used black vinegar. Adding umeboshi got rid of their fishy smell.
To prep the fish, all you need to do is gut and rinse them. After that, just put everything in the pressure cooker and cook -- it's very easy.