It's a snake
If you remove the organs from dried sardines, you can enjoy a clearer flavor. Adding kelp will enhance the richness of the flavor
How to make it
1
Wash the dried sardines lightly and remove the innards
2
Put water and kelp in a pot and soak for 30 minutes
3
Heat over medium heat and add the rairiko when the konbu is soft
4
Remove the kelp just before it boils
5
Simmer over low heat for 3 to 5 minutes
6
Turn off the heat, strain and it's done
Ingredients for 2 people
-
- Dried sardines
- 20–30 g
-
- Kelp (to taste)
- 5–10 cm
-
- water
- 1 to 1.2 liters
[PR]
Seasonal Recommendations
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