Simmered Sardines With Ginger Recipe by cookpad.japan
Simmered Flatfish with Ginger Simmered Flatfish with Ginger You can make many kinds of simmered fish with whatever fish you like. A suitable amount of the sauce (*) would be about half enough mixture to cover the flatfish. Blanching fish with a strong taste in boiling water removes much of the fishy smell and keeps the savory tastes locked in. Rie Sardines Simmered in Soy Sauce Sardines Simmered in Soy Sauce Sardines were on sale at the supermarket, so I made one of my husband's favorites - sardines simmered in soy sauce. Place the sardines in one layer in the pan, without overlapping them. I used a frying pan with a depth of 24 cm this time. *Basic tip: for blue fish, start with cold water. This way the skin doesn't tear. (For white fish, boil the liquid first) In Step 5,if you leave some of the simmering liquid, the flavor will be less strong. If you boil it down until the liquid is gone, the flavor will be stronger. Recipe by MORIYABAR cookpad.japan Simmered Sardines with Umeboshi Simmered Sardines with Umeboshi I bought some fresh sardines. Of the ten I bought, I used 6 for sashimi, and the rest in this recipe. To tell whether sardines are fresh, look for a taut body, well-defined, glossy scales, and black eyes. They're prone to breaking or falling apart when transferring to a serving plate, so try the process listed in Step 6. It's pretty easy. Give it a try!! Recipe by kumayuki cookpad.japan Mackerel Simmered with Ginger Mackerel Simmered with Ginger Since we like having miso soup with dinner, having 'miso-simmered mackerel' would mean doubling up on the miso, so I do the mackerel with ginger and soy sauce instead. I've been making this for a long time. Mackerel simmered in miso is popular, but this is easier to make. You don't have to worry about it burning. For 4 servings. Recipe by Mamemame cookpad.japan Sardine Umeboshi Ginger Simmer Sardine Umeboshi Ginger Simmer I had some reasonable sardines, but I wasn't sure what to do with them with the cooking ingredients I'd bought. My mother taught me how to make this Japanese dish from these ingredients. Sardines fall apart pretty easily, so simmer on low heat. If you are put off by the idea of preparing fish, buy filets. Recipe by icucu cookpad.japan Good To The Bone! Sardines with Ginger in a Pressure Cooker Good To The Bone! Sardines with Ginger in a Pressure Cooker Sardines were on sale, so I decided to give them a ginger and soy sauce flavor, like canned sardines. I based this on a recipe I found in a cookbook for pressure cookers. However, in that recipe, the bones were too hard to eat, so I revised it to make them softer, as well as the flavor! Adjust the amount of soy sauce to your liking! Use small-sized sardines. If you use larger ones, add about 15-20 minutes to the pressure-cooking time! Buying fish that have already been beheaded and gutted would make the process even easier! Finally, when simmering, be careful not to let it burn! Adding 1-2 tablespoons of vinegar to the ingredients is also delicious. Recipe by lismeg cookpad.japan Simmered Pacific Saury with Ginger Simmered Pacific Saury with Ginger I love user Miichi's "Simmered Pacific Saury with Ginger", and I changed the recipe to make half the amount with 2 pacific saury. My husband doesn't like it if he can't eat down to the bones. User Amanusa told me that she could make this with 4 saury as well. Thank you for trying this recipe! Adjust the cooking time depending on your pressure cooker. Place the pacific saury in the pressure cooker pot after shaking the pressure cooker around to combine the seasonings (especially sugar) well. The amount of sauce is not a lot, so once the pressure has been released, turn the fish over, or shake the pot around again to let the flavors set in as it cools down! Recipe by Oryosen cookpad.japan Simmered Sardines and Umeboshi Simmered Sardines and Umeboshi My mother-in-law taught me that adding umeboshi removes the fishy smell, and make the dish refreshing and delicious. I season it a little bit sweet, taking the saltiness of the umeboshi into consideration, but please adjust it to your liking. Recipe by GELUGUGU cookpad.japan Red Sardines Simmered with Tomatoes Red Sardines Simmered with Tomatoes I uploaded the recipe since I thought this dish was delicious, and doesn't smell fishy at all. The cooking time will probably vary depending on your pressure cooker. Our pressure cooker takes about 40 minutes, but please adjust as needed. It doesn't use water, so it should keep for a while. The canned tomatoes, onions, shimeji mushrooms, and white wine give this a delicious umami. Recipe by Umaechan cookpad.japan Simmered Flatfish with Ginger Simmered Flatfish with Ginger You can make many kinds of simmered fish with whatever fish you like. A suitable amount of the sauce (*) would be about half enough mixture to cover the flatfish. Blanching fish with a strong taste in boiling water removes much of the fishy smell and keeps the savory tastes locked in. Rie Simmered Flatfish with Ginger Simmered Flatfish with Ginger You can make many kinds of simmered fish with whatever fish you like. A suitable amount of the sauce (*) would be about half enough mixture to cover the flatfish. Blanching fish with a strong taste in boiling water removes much of the fishy smell and keeps the savory tastes locked in. Rie Sardines Simmered in Soy Sauce Sardines Simmered in Soy Sauce Sardines were on sale at the supermarket, so I made one of my husband's favorites - sardines simmered in soy sauce. Place the sardines in one layer in the pan, without overlapping them. I used a frying pan with a depth of 24 cm this time. *Basic tip: for blue fish, start with cold water. This way the skin doesn't tear. (For white fish, boil the liquid first) In Step 5,if you leave some of the simmering liquid, the flavor will be less strong. If you boil it down until the liquid is gone, the flavor will be stronger. Recipe by MORIYABAR cookpad.japan Sardines Simmered in Soy Sauce Sardines Simmered in Soy Sauce Sardines were on sale at the supermarket, so I made one of my husband's favorites - sardines simmered in soy sauce. Place the sardines in one layer in the pan, without overlapping them. I used a frying pan with a depth of 24 cm this time. *Basic tip: for blue fish, start with cold water. This way the skin doesn't tear. (For white fish, boil the liquid first) In Step 5,if you leave some of the simmering liquid, the flavor will be less strong. If you boil it down until the liquid is gone, the flavor will be stronger. Recipe by MORIYABAR cookpad.japan Simmered Sardines with Umeboshi Simmered Sardines with Umeboshi I bought some fresh sardines. Of the ten I bought, I used 6 for sashimi, and the rest in this recipe. To tell whether sardines are fresh, look for a taut body, well-defined, glossy scales, and black eyes. They're prone to breaking or falling apart when transferring to a serving plate, so try the process listed in Step 6. It's pretty easy. Give it a try!! Recipe by kumayuki cookpad.japan Simmered Sardines with Umeboshi Simmered Sardines with Umeboshi I bought some fresh sardines. Of the ten I bought, I used 6 for sashimi, and the rest in this recipe. To tell whether sardines are fresh, look for a taut body, well-defined, glossy scales, and black eyes. They're prone to breaking or falling apart when transferring to a serving plate, so try the process listed in Step 6. It's pretty easy. Give it a try!! Recipe by kumayuki cookpad.japan Mackerel Simmered with Ginger Mackerel Simmered with Ginger Since we like having miso soup with dinner, having 'miso-simmered mackerel' would mean doubling up on the miso, so I do the mackerel with ginger and soy sauce instead. I've been making this for a long time. Mackerel simmered in miso is popular, but this is easier to make. You don't have to worry about it burning. For 4 servings. Recipe by Mamemame cookpad.japan Mackerel Simmered with Ginger Mackerel Simmered with Ginger Since we like having miso soup with dinner, having 'miso-simmered mackerel' would mean doubling up on the miso, so I do the mackerel with ginger and soy sauce instead. I've been making this for a long time. Mackerel simmered in miso is popular, but this is easier to make. You don't have to worry about it burning. For 4 servings. Recipe by Mamemame cookpad.japan Sardine Umeboshi Ginger Simmer Sardine Umeboshi Ginger Simmer I had some reasonable sardines, but I wasn't sure what to do with them with the cooking ingredients I'd bought. My mother taught me how to make this Japanese dish from these ingredients. Sardines fall apart pretty easily, so simmer on low heat. If you are put off by the idea of preparing fish, buy filets. Recipe by icucu cookpad.japan Sardine Umeboshi Ginger Simmer Sardine Umeboshi Ginger Simmer I had some reasonable sardines, but I wasn't sure what to do with them with the cooking ingredients I'd bought. My mother taught me how to make this Japanese dish from these ingredients. Sardines fall apart pretty easily, so simmer on low heat. If you are put off by the idea of preparing fish, buy filets. Recipe by icucu cookpad.japan Good To The Bone! Sardines with Ginger in a Pressure Cooker Good To The Bone! Sardines with Ginger in a Pressure Cooker Sardines were on sale, so I decided to give them a ginger and soy sauce flavor, like canned sardines. I based this on a recipe I found in a cookbook for pressure cookers. However, in that recipe, the bones were too hard to eat, so I revised it to make them softer, as well as the flavor! Adjust the amount of soy sauce to your liking! Use small-sized sardines. If you use larger ones, add about 15-20 minutes to the pressure-cooking time! Buying fish that have already been beheaded and gutted would make the process even easier! Finally, when simmering, be careful not to let it burn! Adding 1-2 tablespoons of vinegar to the ingredients is also delicious. Recipe by lismeg cookpad.japan Good To The Bone! Sardines with Ginger in a Pressure Cooker Good To The Bone! Sardines with Ginger in a Pressure Cooker Sardines were on sale, so I decided to give them a ginger and soy sauce flavor, like canned sardines. I based this on a recipe I found in a cookbook for pressure cookers. However, in that recipe, the bones were too hard to eat, so I revised it to make them softer, as well as the flavor! Adjust the amount of soy sauce to your liking! Use small-sized sardines. If you use larger ones, add about 15-20 minutes to the pressure-cooking time! Buying fish that have already been beheaded and gutted would make the process even easier! Finally, when simmering, be careful not to let it burn! Adding 1-2 tablespoons of vinegar to the ingredients is also delicious. Recipe by lismeg cookpad.japan Simmered Pacific Saury with Ginger Simmered Pacific Saury with Ginger I love user Miichi's "Simmered Pacific Saury with Ginger", and I changed the recipe to make half the amount with 2 pacific saury. My husband doesn't like it if he can't eat down to the bones. User Amanusa told me that she could make this with 4 saury as well. Thank you for trying this recipe! Adjust the cooking time depending on your pressure cooker. Place the pacific saury in the pressure cooker pot after shaking the pressure cooker around to combine the seasonings (especially sugar) well. The amount of sauce is not a lot, so once the pressure has been released, turn the fish over, or shake the pot around again to let the flavors set in as it cools down! Recipe by Oryosen cookpad.japan Simmered Pacific Saury with Ginger Simmered Pacific Saury with Ginger I love user Miichi's "Simmered Pacific Saury with Ginger", and I changed the recipe to make half the amount with 2 pacific saury. My husband doesn't like it if he can't eat down to the bones. User Amanusa told me that she could make this with 4 saury as well. Thank you for trying this recipe! Adjust the cooking time depending on your pressure cooker. Place the pacific saury in the pressure cooker pot after shaking the pressure cooker around to combine the seasonings (especially sugar) well. The amount of sauce is not a lot, so once the pressure has been released, turn the fish over, or shake the pot around again to let the flavors set in as it cools down! Recipe by Oryosen cookpad.japan Simmered Sardines and Umeboshi Simmered Sardines and Umeboshi My mother-in-law taught me that adding umeboshi removes the fishy smell, and make the dish refreshing and delicious. I season it a little bit sweet, taking the saltiness of the umeboshi into consideration, but please adjust it to your liking. Recipe by GELUGUGU cookpad.japan Simmered Sardines and Umeboshi Simmered Sardines and Umeboshi My mother-in-law taught me that adding umeboshi removes the fishy smell, and make the dish refreshing and delicious. I season it a little bit sweet, taking the saltiness of the umeboshi into consideration, but please adjust it to your liking. Recipe by GELUGUGU cookpad.japan Red Sardines Simmered with Tomatoes Red Sardines Simmered with Tomatoes I uploaded the recipe since I thought this dish was delicious, and doesn't smell fishy at all. The cooking time will probably vary depending on your pressure cooker. Our pressure cooker takes about 40 minutes, but please adjust as needed. It doesn't use water, so it should keep for a while. The canned tomatoes, onions, shimeji mushrooms, and white wine give this a delicious umami. Recipe by Umaechan cookpad.japan Red Sardines Simmered with Tomatoes Red Sardines Simmered with Tomatoes I uploaded the recipe since I thought this dish was delicious, and doesn't smell fishy at all. The cooking time will probably vary depending on your pressure cooker. Our pressure cooker takes about 40 minutes, but please adjust as needed. It doesn't use water, so it should keep for a while. The canned tomatoes, onions, shimeji mushrooms, and white wine give this a delicious umami. Recipe by Umaechan cookpad.japan