Let's lick the sardines

The sardines are hand-opened. If there is still a tail, remove it.

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.)

Once the sardine is cut into appropriate size, tap it with a knife.

When the sardine meat clumps are gone, combine them with the vegetables in [2] and pound them in small pieces.

Once everything is all together, add miso and grated ginger and beat it even more.

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.)

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- Please refer to the recipe for "Make sardines open. "
- 2 fish (about 150g after being removed)
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- Myo
- 2 pieces (40g)
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- Long onion
- 30g
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- Ooba
- 5 sheets
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- Grated ginger
- 10g
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- miso
- 20g