Simmered Sardines With Umeboshi Recipe by cookpad.japan
 cookpad.japan @cookpad_jp 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 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 Simmered Sardines with Umeboshi Share its first Cooksnap! 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 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 Cooking Instructions 1 Behead and gut the sardines. Rinse the insides well. 2 Combine the flavoring ingredients in a pot together with the umeboshi torn in about three pieces, and bring to a boil. 3 Add the sardines to the pot. 4 Once it comes to a boil, reduce to low heat, cover with a drop-lid, and simmer for about 40 minutes. 5 Simmer until the juices are reduced to a small amount. 6 If you line the pot with parchment paper, add the flavoring ingredients, then the sardines, and then use another sheet of parchment paper as a drop-lid, you can transfer it to your serving plate without the fish falling apart! 1 Behead and gut the sardines. Rinse the insides well. 1 Behead and gut the sardines. Rinse the insides well. 2 Combine the flavoring ingredients in a pot together with the umeboshi torn in about three pieces, and bring to a boil. 2 Combine the flavoring ingredients in a pot together with the umeboshi torn in about three pieces, and bring to a boil. 3 Add the sardines to the pot. 3 Add the sardines to the pot. 4 Once it comes to a boil, reduce to low heat, cover with a drop-lid, and simmer for about 40 minutes. 4 Once it comes to a boil, reduce to low heat, cover with a drop-lid, and simmer for about 40 minutes. 5 Simmer until the juices are reduced to a small amount. 5 Simmer until the juices are reduced to a small amount. 6 If you line the pot with parchment paper, add the flavoring ingredients, then the sardines, and then use another sheet of parchment paper as a drop-lid, you can transfer it to your serving plate without the fish falling apart! 6 If you line the pot with parchment paper, add the flavoring ingredients, then the sardines, and then use another sheet of parchment paper as a drop-lid, you can transfer it to your serving plate without the fish falling apart! Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on May 15, 2014 07:24 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes 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 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 Pan Fried Sardines with Umeboshi and Shiso leaves Pan Fried Sardines with Umeboshi and Shiso leaves Since sardines were on sale, I made this dish. This is a perfect dish for summer. Fold the sardines in half instead of rolling them up so that they cook through easily. It will be easier to cook this dish when if buy butterflied sardines. Sardines can be butterflied by hand, but you can also use a knife. They're also delicious with cheese added in Step 4. Recipe by Karupinetto cookpad.japan Grilled Sardines with Umeboshi, Ginger, Miso, and Sesame Grilled Sardines with Umeboshi, Ginger, Miso, and Sesame I bought delicious looking sardines! Usually my mother simmers them, but I wanted to try them grilled. I used ingredients I love - umeboshi, ginger, miso, and sesame. Enjoy with a bowlful of rice when it's piping hot. Once cooled, it tastes like semi-dried fish and makes a great appetizer with beer. I've used fairly large sardines here. When grilling the fish, I started out with the heat set to low in order cook through them thoroughly. If the sesame seeds start burning when you raise the heat to medium, cover the fish with a sheet of aluminium foil. For 2 servings. Recipe by naonaos. cookpad.japan Simmered Sardines with Ginger Simmered Sardines with Ginger I tried a fish dish. Once you put the sardines in the pot, do not touch the fish often, just pour the cooking liquid over using a ladle or a spoon. Cook without a lid. The sardines are fresh if you can see around 7 dots clearly in a single horizontal line on the body. Recipe by Manmarumauchan 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 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 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 Pan Fried Sardines with Umeboshi and Shiso leaves Pan Fried Sardines with Umeboshi and Shiso leaves Since sardines were on sale, I made this dish. This is a perfect dish for summer. Fold the sardines in half instead of rolling them up so that they cook through easily. It will be easier to cook this dish when if buy butterflied sardines. Sardines can be butterflied by hand, but you can also use a knife. They're also delicious with cheese added in Step 4. Recipe by Karupinetto cookpad.japan Pan Fried Sardines with Umeboshi and Shiso leaves Pan Fried Sardines with Umeboshi and Shiso leaves Since sardines were on sale, I made this dish. This is a perfect dish for summer. Fold the sardines in half instead of rolling them up so that they cook through easily. It will be easier to cook this dish when if buy butterflied sardines. Sardines can be butterflied by hand, but you can also use a knife. They're also delicious with cheese added in Step 4. Recipe by Karupinetto cookpad.japan Grilled Sardines with Umeboshi, Ginger, Miso, and Sesame Grilled Sardines with Umeboshi, Ginger, Miso, and Sesame I bought delicious looking sardines! Usually my mother simmers them, but I wanted to try them grilled. I used ingredients I love - umeboshi, ginger, miso, and sesame. Enjoy with a bowlful of rice when it's piping hot. Once cooled, it tastes like semi-dried fish and makes a great appetizer with beer. I've used fairly large sardines here. When grilling the fish, I started out with the heat set to low in order cook through them thoroughly. If the sesame seeds start burning when you raise the heat to medium, cover the fish with a sheet of aluminium foil. For 2 servings. Recipe by naonaos. cookpad.japan Grilled Sardines with Umeboshi, Ginger, Miso, and Sesame Grilled Sardines with Umeboshi, Ginger, Miso, and Sesame I bought delicious looking sardines! Usually my mother simmers them, but I wanted to try them grilled. I used ingredients I love - umeboshi, ginger, miso, and sesame. Enjoy with a bowlful of rice when it's piping hot. Once cooled, it tastes like semi-dried fish and makes a great appetizer with beer. I've used fairly large sardines here. When grilling the fish, I started out with the heat set to low in order cook through them thoroughly. If the sesame seeds start burning when you raise the heat to medium, cover the fish with a sheet of aluminium foil. For 2 servings. Recipe by naonaos. cookpad.japan Simmered Sardines with Ginger Simmered Sardines with Ginger I tried a fish dish. Once you put the sardines in the pot, do not touch the fish often, just pour the cooking liquid over using a ladle or a spoon. Cook without a lid. The sardines are fresh if you can see around 7 dots clearly in a single horizontal line on the body. Recipe by Manmarumauchan cookpad.japan Simmered Sardines with Ginger Simmered Sardines with Ginger I tried a fish dish. Once you put the sardines in the pot, do not touch the fish often, just pour the cooking liquid over using a ladle or a spoon. Cook without a lid. The sardines are fresh if you can see around 7 dots clearly in a single horizontal line on the body. Recipe by Manmarumauchan 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 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 More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! 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