Sardines Simmered with Umeboshi 145kcal / per person

recipes

category SeafoodSee the Related Food Category Page
recipe number 01520
cooking time 30 minutes
comment Rich in DHA and EPA, which are beneficial for the vascular system's health, the sardine is attracting attention in terms of lifestyle-related diseases prevention.
image Cooking the sardine with the umeboshi (pickled plums) reduces the strong fish smell and makes the flesh tender. The bones also can be eaten.
Sardines (60 g per sardine) 4
Ginger, sliced to taste
Shimeji mushrooms 40 g
Umeboshi pickled plums, medium size 1
(A) Water 1/2 cup
(A) Sugar 2 tbsp
(A) Soy sauce 2 tbsp
(A) Sake 2 tbsp

Remove the scales and cut the head off the sardines. Remove the guts, thoroughly wash with water, and wipe dry.

Remove the stems of the shimeji mushrooms and separate into small clusters. Pit the umeboshi and finely chop into a paste-like consistency. Mix the umeboshi paste with the (A) ingredients for the simmering soup.

Arrange the (1) sardines in a pan, add the ginger, the (2) soup and heat. When it starts to boil, cover with a drop-lid and turn the heat to low. If the soup does not cover the sardines, add 1/2 cup water. Occasionally baste the the sardines with the soup. Cook until the sardines are saturated with the flavor of the soup. Add the shimeji mushrooms and continue cooking. Place the sardines and the mushrooms on a dish and serve.

technique As the sardine's flesh is tender, cook carefully so as not to break it.
  1. Remove the scales and cut the head off the sardines. Remove the guts, thoroughly wash with water, and wipe dry.
  2. Remove the stems of the shimeji mushrooms and separate into small clusters. Pit the umeboshi and finely chop into a paste-like consistency. Mix the umeboshi paste with the (A) ingredients for the simmering soup.
  3. Arrange the (1) sardines in a pan, add the ginger, the (2) soup and heat. When it starts to boil, cover with a drop-lid and turn the heat to low. If the soup does not cover the sardines, add 1/2 cup water. Occasionally baste the the sardines with the soup. Cook until the sardines are saturated with the flavor of the soup. Add the shimeji mushrooms and continue cooking. Place the sardines and the mushrooms on a dish and serve.