Grilled Sardines Rolled with Green Perilla 　(Iwahi no Ume Shiso Maki)
20 small sardine (ko-iwahi)
4 or 5 pickled dried plums (umeboshi)
20 green perilla (ao-jiso)
oil (abura)
mirin			ao-jiso	umeboshi
1. Remove head and tail of sardines and wash quickly in dark salt water. Split the belly of sardines with hands. 2. Remove stone of pickled dried plum and chop. Then add mirin and mix to be smooth. Spread the plum paste in the belly of sardines and roll with green perilla. 3. Put oil in a frying pan, place the sardines and grill over the medium heat. Serve piping hot. Serves 4