Sardine with ginger

Cut the tail of the sardine that has been opened by hand and cut it in half lengthwise. (There are many photos, but we'll use three fish here.)

Add the sake, mirin, soy sauce, and sugar to a frying pan and mix, then add the sardine fillets and heat them. (Put the sardines so that they are on the back.)

Add evenly the crust to the boiling point where [2] is boiling, drop it with aluminum foil, cover it with and simmer for 1 minute.

After 1 minute, remove from heat and cool immediately. (This will soak the flavor in.)

Let it cool for about 10 minutes, then reheat, then uncover and simmer. The spoon is poured over the sardine meat and simmered down, and the simmering liquid is almost gone, and when it thickens, the heat is turned off, and it is ready. Place in a bowl.