Let's lick the sardines
Japanese food
Seafood side dishes
The key is to add plenty of aromatic vegetables. You can also sprinkle some white sesame seeds. The salty flavored vegetables and miso are delicious topped with rice, and it's also great for serving with alcohol or as a snack with ochazuke. Sardines are soft, so when you want to lick them, you can eat them deliciously without peeling off the skin. If you are concerned, please refer to the other recipe "Sardine Sashimi" to remove the skin. Add eggs to the completed namero and drop them in boiling dashi to make it easy to make a simmered fish. Recommended for those who can't eat it raw the next day but have left over.
Cooking time: 10 minutes
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How to make it
1
The sardines are hand-opened. If there is still a tail, remove it.
2
The myoum is minced, the long onions and shiso leaves. (You'll be hammered into small pieces later, so it's fine even if it's a bit rough at this stage.)
3
Once the sardine is cut into appropriate size, tap it with a knife.
4
When the sardine meat clumps are gone, combine them with the vegetables in [2] and pound them in small pieces.
5
Once everything is all together, add miso and grated ginger and beat it even more.
6
After pounding until it becomes a little sticky, shape it and place it on a plate to finish. (If you have any excess condiments, apply them to the top to make them look beautiful.)
Ingredients for 3 people
-
- Please refer to the recipe for "Make sardines open. "
- 2 fish (about 150g after being removed)
-
- Myo
- 2 pieces (40g)
-
- Long onion
- 30g
-
- Ooba
- 5 sheets
-
- Grated ginger
- 10g
-
- miso
- 20g
