Yanagigawa of Sardines
The umami of the sardines and the dashi stock are an exquisite combination.
When placing the sardines in the frying pan, place them skin-side up. This will give them a nicer appearance. When skimming off the scum, wait until it has boiled. If you try to skim it off before it boils, the temperature will drop and the scum will sink.
When placing the sardines in the frying pan, place them skin-side up. This will give them a nicer appearance. When skimming off the scum, wait until it has boiled. If you try to skim it off before it boils, the temperature will drop and the scum will sink.
How to make it
1
Cut off the tails of the hand-opened sardines, cut them in half lengthwise, and then cut them diagonally into thirds. Julienne the burdock root and soak it in water
2
Combine the dashi, mirin, and soy sauce in a frying pan, add the drained burdock and sardines from (1), and bring to a boil
3
When [2] boils, remove the scum
4
Once the scum has been removed, pour the well-beaten eggs into the frying pan. Cover with aluminum foil for a few seconds until the eggs are half-cooked, then transfer to a serving dish and top with kinome leaves
Ingredients for 2 people
-
- sardine
- 2 fish
-
- Burdock
- 30g
-
- Bonito dashi
- 100cc
-
- Mirin
- 30cc
-
- Dark soy sauce
- 30cc
-
- egg
- 1 piece
-
- Kinome finishing
- Appropriate amount
[PR]
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