Let's lick the sardines
The key is to add plenty of aromatic vegetables. You can also sprinkle white sesame seeds on top. The aromatic vegetables and saltiness of the miso make it delicious on top of rice, and it also goes well with alcohol or in ochazuke (rice with tea). Sardines are soft, so you can eat them without removing the skin when making namero. If you are concerned about this, please refer to the separate recipe "Sardine Sashimi" to remove the skin. Add an egg to the finished namero and drop it into boiling broth to easily make meatballs. This is recommended for when you have leftovers but can't eat them raw the next day
How to make it
1
Use sardines that have been opened by hand. If there are any tails left, discard them
2
Finely chop the myoga, green onions, and shiso leaves. (They will be finely pounded later, so it's okay if they are a little coarse at this stage.)
3
Cut the sardines to the appropriate size and pound them with a knife
4
When the sardine meat has lost its firmness, combine it with the vegetables in (2) and pound it finely
5
Once the mixture is combined, add the miso and grated ginger and beat further
6
Beat until it becomes slightly sticky, then shape it and serve on a plate. (If you have any leftover condiments, it looks nicer if you put them on top.)
Ingredients for 3 people
-
- Please refer to the recipe for a different type of sardine
- 2 fish (about 150g filleted)
-
- Myo
- 2 pieces (40g)
-
- Long onion
- 30g
-
- Ooba
- 5 sheets
-
- Grated ginger
- 10g
-
- miso
- 20g
[PR]
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