Easy! Kabayaki Style Sardines Recipe by cookpad.japan
Sardine Kabayaki Sardine Kabayaki I made this as though I was going to eat eel kabayaki, but since eel is expensive, I substituted with sardines. It is easier and tastes better if you prep until Step 7 and pour on the sauce right before you eat it. It's perfect for a busy house maker. I normally serve the fish with the skin side down, so I cook the other side first. Recipe by inyako cookpad.japan Kabayaki Style Mackerel Kabayaki Style Mackerel I had some mackerel I'd fished myself, but I wanted to eat it with a rich sauce and make a drinking snack, rather than grilling it...so I made this kabayaki-style dish. Use a generous amount of oil at Step 1. In order to save a little washing up time, I've used a teaspoon to measure everything rather than a teaspoon and a tablespoon. This recipe used to say 2 servings, but I thought maybe half a mackerel is too little for 2 people...so I changed it to 1 serving! For 1 serving. Recipe by milestone 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 Osechi Dried Sardines Osechi Dried Sardines Every time I made dried sardines, they'd stick. One day, I sprinkled in sake, as instructed on the package of sardines, and voila! It didn't stick. As long as you sprinkle sake in Step 5, the sardines will not stick! If you forget to do this, they'll all stick together in one clump. Recipe by Eizansumire cookpad.japan Osechi (New Year's Dish) Made Easy! Tazukuri (Candied Dry Sardines) Osechi (New Year's Dish) Made Easy! Tazukuri (Candied Dry Sardines) These are delicious! My daughters can't put their chopsticks down, since they make a perfect complement to sake, neither can I! One serving for our new year's osechi is not enough, so I always make these three times! The key to this recipe is the thickness of the sauce. If it's too watery, the sardines won't become crispy enough, but if it's too thick, it won't coat the sardines. It should be just thick enough that you can see the bottom of the pan when you scrape it. For 4 to 5 servings. Recipe by Cake to pan no sensei 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 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 Sardines Marinated in Tomato Nanban Sauce Sardines Marinated in Tomato Nanban Sauce I was given tons of sardines, and I wanted to make delicious dishes with them! So I made my favorite Nanban sauce dish with them ! Maybe I shouldn't say this myself, but they are incredibly delicious, and I couldn't believe myself! You can use a frying pan as you fry the sardines with plenty of olive oil!! This dish is also delicious with horse mackerel instead of sardines. You definitely need to add canned tomatoes! I used cornstarch since we run a cake shop, but you can use katakuriko or plain flour instead! Recipe by youerika cookpad.japan Delicious Nanban Pickled Small Sardines Delicious Nanban Pickled Small Sardines 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. For 4 servings. Recipe by Shiotokoshou cookpad.japan Candied Dried Baby Sardines (Tazukuri) for New Year's Candied Dried Baby Sardines (Tazukuri) for New Year's Make some tazkuri for your New Year's feast! They are an auspicious dish. Origin: Sardines used to be used as fertilizer for top grade rice fields, so the people would eat them and pray for an abundant harvest. The other name for this dish, "gomame" (or "fifty thousand rice grains"), comes from the fact that the sardines used as fertilizer bring an abundant harvest (based on information I found on Wikipedia). -If you fry the sardines for too long, they will become bitter, so be careful. -Instead of seeing it as pan-frying them, think of it as evaporating the moisture! -If you let them simmer for too long in Step 4, they will become tough after they cool. This is why you should leave about 1-1.5 tablespoons of liquid. Recipe by Cooking S Papa cookpad.japan Sardine Kabayaki Sardine Kabayaki I made this as though I was going to eat eel kabayaki, but since eel is expensive, I substituted with sardines. It is easier and tastes better if you prep until Step 7 and pour on the sauce right before you eat it. It's perfect for a busy house maker. I normally serve the fish with the skin side down, so I cook the other side first. Recipe by inyako cookpad.japan Sardine Kabayaki Sardine Kabayaki I made this as though I was going to eat eel kabayaki, but since eel is expensive, I substituted with sardines. It is easier and tastes better if you prep until Step 7 and pour on the sauce right before you eat it. It's perfect for a busy house maker. I normally serve the fish with the skin side down, so I cook the other side first. Recipe by inyako cookpad.japan Kabayaki Style Mackerel Kabayaki Style Mackerel I had some mackerel I'd fished myself, but I wanted to eat it with a rich sauce and make a drinking snack, rather than grilling it...so I made this kabayaki-style dish. Use a generous amount of oil at Step 1. In order to save a little washing up time, I've used a teaspoon to measure everything rather than a teaspoon and a tablespoon. This recipe used to say 2 servings, but I thought maybe half a mackerel is too little for 2 people...so I changed it to 1 serving! For 1 serving. Recipe by milestone cookpad.japan Kabayaki Style Mackerel Kabayaki Style Mackerel I had some mackerel I'd fished myself, but I wanted to eat it with a rich sauce and make a drinking snack, rather than grilling it...so I made this kabayaki-style dish. Use a generous amount of oil at Step 1. In order to save a little washing up time, I've used a teaspoon to measure everything rather than a teaspoon and a tablespoon. This recipe used to say 2 servings, but I thought maybe half a mackerel is too little for 2 people...so I changed it to 1 serving! For 1 serving. Recipe by milestone 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 Osechi Dried Sardines Osechi Dried Sardines Every time I made dried sardines, they'd stick. One day, I sprinkled in sake, as instructed on the package of sardines, and voila! It didn't stick. As long as you sprinkle sake in Step 5, the sardines will not stick! If you forget to do this, they'll all stick together in one clump. Recipe by Eizansumire cookpad.japan Osechi Dried Sardines Osechi Dried Sardines Every time I made dried sardines, they'd stick. One day, I sprinkled in sake, as instructed on the package of sardines, and voila! It didn't stick. As long as you sprinkle sake in Step 5, the sardines will not stick! If you forget to do this, they'll all stick together in one clump. Recipe by Eizansumire cookpad.japan Osechi (New Year's Dish) Made Easy! Tazukuri (Candied Dry Sardines) Osechi (New Year's Dish) Made Easy! Tazukuri (Candied Dry Sardines) These are delicious! My daughters can't put their chopsticks down, since they make a perfect complement to sake, neither can I! One serving for our new year's osechi is not enough, so I always make these three times! The key to this recipe is the thickness of the sauce. If it's too watery, the sardines won't become crispy enough, but if it's too thick, it won't coat the sardines. It should be just thick enough that you can see the bottom of the pan when you scrape it. For 4 to 5 servings. Recipe by Cake to pan no sensei cookpad.japan Osechi (New Year's Dish) Made Easy! Tazukuri (Candied Dry Sardines) Osechi (New Year's Dish) Made Easy! Tazukuri (Candied Dry Sardines) These are delicious! My daughters can't put their chopsticks down, since they make a perfect complement to sake, neither can I! One serving for our new year's osechi is not enough, so I always make these three times! The key to this recipe is the thickness of the sauce. If it's too watery, the sardines won't become crispy enough, but if it's too thick, it won't coat the sardines. It should be just thick enough that you can see the bottom of the pan when you scrape it. For 4 to 5 servings. Recipe by Cake to pan no sensei 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 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 Sardines Marinated in Tomato Nanban Sauce Sardines Marinated in Tomato Nanban Sauce I was given tons of sardines, and I wanted to make delicious dishes with them! So I made my favorite Nanban sauce dish with them ! Maybe I shouldn't say this myself, but they are incredibly delicious, and I couldn't believe myself! You can use a frying pan as you fry the sardines with plenty of olive oil!! This dish is also delicious with horse mackerel instead of sardines. You definitely need to add canned tomatoes! I used cornstarch since we run a cake shop, but you can use katakuriko or plain flour instead! Recipe by youerika cookpad.japan Sardines Marinated in Tomato Nanban Sauce Sardines Marinated in Tomato Nanban Sauce I was given tons of sardines, and I wanted to make delicious dishes with them! So I made my favorite Nanban sauce dish with them ! Maybe I shouldn't say this myself, but they are incredibly delicious, and I couldn't believe myself! You can use a frying pan as you fry the sardines with plenty of olive oil!! This dish is also delicious with horse mackerel instead of sardines. You definitely need to add canned tomatoes! I used cornstarch since we run a cake shop, but you can use katakuriko or plain flour instead! Recipe by youerika cookpad.japan Delicious Nanban Pickled Small Sardines Delicious Nanban Pickled Small Sardines 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. For 4 servings. Recipe by Shiotokoshou cookpad.japan Delicious Nanban Pickled Small Sardines Delicious Nanban Pickled Small Sardines 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. For 4 servings. Recipe by Shiotokoshou cookpad.japan Candied Dried Baby Sardines (Tazukuri) for New Year's Candied Dried Baby Sardines (Tazukuri) for New Year's Make some tazkuri for your New Year's feast! They are an auspicious dish. Origin: Sardines used to be used as fertilizer for top grade rice fields, so the people would eat them and pray for an abundant harvest. The other name for this dish, "gomame" (or "fifty thousand rice grains"), comes from the fact that the sardines used as fertilizer bring an abundant harvest (based on information I found on Wikipedia). -If you fry the sardines for too long, they will become bitter, so be careful. -Instead of seeing it as pan-frying them, think of it as evaporating the moisture! -If you let them simmer for too long in Step 4, they will become tough after they cool. This is why you should leave about 1-1.5 tablespoons of liquid. Recipe by Cooking S Papa cookpad.japan Candied Dried Baby Sardines (Tazukuri) for New Year's Candied Dried Baby Sardines (Tazukuri) for New Year's Make some tazkuri for your New Year's feast! They are an auspicious dish. Origin: Sardines used to be used as fertilizer for top grade rice fields, so the people would eat them and pray for an abundant harvest. The other name for this dish, "gomame" (or "fifty thousand rice grains"), comes from the fact that the sardines used as fertilizer bring an abundant harvest (based on information I found on Wikipedia). -If you fry the sardines for too long, they will become bitter, so be careful. -Instead of seeing it as pan-frying them, think of it as evaporating the moisture! -If you let them simmer for too long in Step 4, they will become tough after they cool. This is why you should leave about 1-1.5 tablespoons of liquid. Recipe by Cooking S Papa cookpad.japan