Sardine with ginger
If you use regular ginger, it can be spicy, but using pickled ginger gives it a gentle, mellow sweetness, which is recommended. Sardines cook quickly, so remove from heat just after boiling. Let cool and let the flavor soak in
How to make it
1
Cut off the tails of the hand-opened sardines and cut them in half lengthwise. (There are many photos, but we will use three sardines here.)
2
Mix sake, mirin, soy sauce, and sugar in a frying pan, then add the sardine fillets and heat. (Place the sardines with their backs facing up.)
3
When [2] is boiling, add the pickled ginger evenly, cover with aluminum foil and simmer for 1 minute
4
After 1 minute, remove from heat and let cool (this allows the flavors to soak in)
5
Let it cool for about 10 minutes, then put it back on the heat and simmer without the lid on. Pour the sauce over the sardines with a spoon while simmering until the sauce has almost evaporated and thickened, then turn off the heat and serve in a serving dish
Ingredients for 3 people
-
- sardine
- 3 fish
-
- Sweet and sour ginger (galli)
- 30g
-
[seasoning]
- Alcohol
- 50cc
-
- Mirin
- 25cc
-
- Dark soy sauce
- 25cc
-
- sugar
- 2 tbsp
[PR]
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