Mince the green pepper, yellow bell pepper, onions, and carrots.
Combine all of the pickling vinegar ingredients except for the black vinegar, in a pot and bring to a boil.
Place the black vinegar, the vegetables from Step 1 and the pickling ingredients from Step 2 into a large plastic container and mix.
Once it's cools, add more black vinegar to adjust the acidity.
Combine the prepared sardines, salt, and sake in a bowl and mix until even.
Coat the sardines in katakuriko and deep-fry in oil heated to 200 ℃.
Lightly drain the oil, and add to the mixture from Step 3 while still hot.
Set aside to marinate for at least 2 hours before serving.
Story Behind this Recipe
I had a lot of small sardines left over, so I thought to pickle them in black vinegar and preserve them. If you have any pickling vinegar left over, put it to good use as a dressing, in ankake, or various other uses!
Use the same amounts of green pepper, paprika, and carrot, but use a little more onion. In Step 3 add the vegetables to the pickling vinegar while it's still hot. Be sure to adjust the sourness in Step 4. Add the fried sardines to the pickling vinegar while still hot. These are the main points.