Simmered Sardines And Umeboshi

Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Simmered Sardines and Umeboshi. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Simmered Sardines and Umeboshi is one of the most favored of recent trending meals on earth. It's simple, it is quick, it tastes yummy. It is appreciated by millions daily. Simmered Sardines and Umeboshi is something that I've loved my whole life. They are nice and they look wonderful.

Many things affect the quality of taste from Simmered Sardines and Umeboshi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Simmered Sardines and Umeboshi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to prepare a few components. You can have Simmered Sardines and Umeboshi using 8 ingredients and 5 steps. Here is how you cook it.

My mother-in-law taught me that adding umeboshi removes the fishy smell, and make the dish refreshing and delicious.

I season it a little bit sweet, taking the saltiness of the umeboshi into consideration, but please adjust it to your liking. Recipe by GELUGUGU

Ingredients and spices that need to be Get to make Simmered Sardines and Umeboshi:

1. 6 Sardines
2. 50 ml Sake ★
3. 80 ml Mirin ★
4. 120 ml Water ★
5. 80 ml Soy sauce ★
6. 2 1/2 tbsp Sugar ★
7. 20 grams Ginger ★
8. 3 large Umeboshi

Steps to make to make Simmered Sardines and Umeboshi

1. Cut off the heads and the tails from the sardines. Cut in half, remove the innards, and rinse them.
2. Add the ★ flavouring ingredients into a pot, and bring to a boil. Please adjust the taste to your liking at this point. Since the umeboshi will be added later, I made it a little bit sweet.
3. Bring Step 2 to a boil, arrange the sardines, and add the umeboshi flesh without pits.
4. Put a small lid that sits right on top of the food (otoshibuta), and simmer for about 15-20 minutes over medium heat, then turn off the heat. Letting it cool down, and heating it up again makes the sardines absorb the flavours better.
5. Heat it up before eating.

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So that is going to wrap it up with this special food Step-by-Step Guide to Prepare Homemade Simmered Sardines and Umeboshi. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!