HOME Recipe Sardine Shirataki's Plum Stew

Sardine Shirataki waterfall stewed in plum

When wrapping Shirataki on a sardine, be sure to wrap it tightly and evenly. If it seems to be unraveling, I recommend inserting it with a toothpick.
Please also refer to this page for information on the ingredients introduced in this recipe.

Pull the dashi

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

A beautiful person on the 1st side

This is a versatile seasoning that is concentrated with the flavor of bonito. The mirin and soy sauce ratio is 1:1, so it is easy to remember and can be used in a variety of dishes. For example, if you divide the kombu water broth (or water) into 2 for 1 Happo Bijin, it becomes tempura soup. Other substitutes can be used for fried dashi tofu (1:3), meat and potatoes (1:4), sukiyaki (1:5 and sugar), kake soba (1:5), and oden soup (1:6). You can store it in the fridge for about a week, so be sure to keep it on hand.

Japanese food

Seafood side dishes

Tamura Takashi

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

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Cooking time: 45 minutes

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How to make it

Spread the surface of the sardines that have been opened by hand with umeboshi, pounded with a knife.

Sprinkle an appropriate amount of flour over the top of the umeboshi. Fold in half lengthwise to prevent the pickled plums from leaking.

Fry the pre-boiled Shirataki in a frying pan to remove any moisture. Once the rough heat of Shirataki is gone, wrap it around the sardines in [2].

Add sake, Hachi-mi Bijin, sugar, and bonito soup stock in a frying pan and heat it. Add sardine wrapped in Shirataki to it and simmer it.

Cover with aluminum foil on top and simmer over medium heat. Heat for 5 minutes and let cool for 5 minutes. Repeat this process about three times.

Once the flavor soaks into Shirataki, it's finished.

Ingredients for 3 people

Please refer to the recipe for "Make sardines open. "

5 fish
Plum plums

50g
flour

Appropriate amount
Shirataki waterfall

200g
Alcohol

100cc
Happo-mibijin (can be used as a substitute with soy sauce + mirin)

100cc
sugar

2 tbsp
Bonito dashi

50cc

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