Sardine Kabayaki 188kcal / per person

recipes

category SeafoodSee the Related Food Category Page
recipe number 01403
cooking time 30 minutes
comment Kabayaki is a preparation of the fish opened butterfly and dipped in a rich and thick sauce before broiling.
image It is an appetizing combination of the fat oozing from sardine and the rich sauce.
Sardines (30g per sardine) 6
Flour as needed
Oil 1/2 tbsp
(A) Sake 1 tbsp
(A) Sugar 1 tsp
(A) Mirin 3/4 tbsp
(A) Soy sauce 3/4 tbsp
(A) Ginger juice a little less than 1 tsp
Myoga (Japanese ginger)
Not essential, if not available.
2
(B) Vinegar 1 tbsp
(B) Sugar 1 tsp

Remove the scales and cut the head off the sardines. Remove the guts, thoroughly wash with water, and wipe dry. Work your fingers along the belly to open up the fish and separate the spine from the flesh.

Halve the myoga lengthwise and blanch in boiling water. Mix the (B) ingredients, add the freshly cooked myoga, and marinate in a plastic bag for about 20 minutes. Mix the (A) ingredients.

Coat the (1) sardines in the flour. Heat the oil in a non-stick frying pan, fry both sides of the sardines, and remove them from the pan.

Put the (A) mixture into the (3) frying pan and reduce some of the liquid. Return the (3) sardines to the pan and cover with the sauce. Place the sardines and the marinated myoga on a dish and serve. 

technique The flesh of sardine is soft enough to be opened by hand. Please refer to the video.
  1. Remove the scales and cut the head off the sardines. Remove the guts, thoroughly wash with water, and wipe dry. Work your fingers along the belly to open up the fish and separate the spine from the flesh.
  2. Halve the myoga lengthwise and blanch in boiling water. Mix the (B) ingredients, add the freshly cooked myoga, and marinate in a plastic bag for about 20 minutes. Mix the (A) ingredients.
  3. Coat the (1) sardines in the flour. Heat the oil in a non-stick frying pan, fry both sides of the sardines, and remove them from the pan.
  4. Put the (A) mixture into the (3) frying pan and reduce some of the liquid. Return the (3) sardines to the pan and cover with the sauce. Place the sardines and the marinated myoga on a dish and serve.