Simmered Sardines with Ginger (Iwahi no Shouga-ni) |
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| 200g small sardine (ko-iwahi) |
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| ginger (tsuchi-shouga) | ||||
| pickled dried plum (umeboshi) | ||||
| bonito or kelp soup (dashi) | ||||
| sake | tsuchi-shouga | umeboshi | ||
| sugar (satou) | ||||
| soy sauce (shouyu) | ||||
| mirin | ||||
1. Remove head and tail of sardines. Wash sardins thoroughly in cold water, and dry with paper towel. 2. Cut ginger into thin strips. 3. Put sardines in a pan, add sake, sugar, mirin, bonito or kelp soup, ginger and pickled dried plum, and simmer for 10 minutes. 4. Add soy sauce. Serves 4 |
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