Shore-style Lightly Stewed Sardines 262kcal / per person

recipes

category SeafoodSee the Related Food Category Page
recipe number 21069
cooking time 40 minutes
comment Wakame served with sardine adds a flavor of the ocean.
image Ginger removes the smell from the sardine. Spicy red chili pepper and tart lemon work well with the sardine, too.
(A) Vinegar 2 tbsp
(A) Sake 1 tbsp
(B) Sugar 1 tsp
(B) Soy sauce 1 tsp
Lemon juice 1/2 tbsp

Remove the head of the sardines and cut into halves. Remove the guts and the scales while washing and pat dry. Slice the banno negi on the diagonal, cut the ginger into thin slices (usu-giri), and halve the red chili pepper. Rehydrate the wakame and drain.

Arrange the sardines in a pot and add the (A) seasonings, the ginger and the red chili pepper. Bring to a boil and flip the sardines over. Add the (B) seasonings, cover with a drop-lid and let simmer over low heat for about 30 minutes.

Simmer the (2) sardines until there is almost no liquid and then add in the green onion, the wakame, and the lemon juice.

technique Carefully handle the sardine, as the flesh is delicate.
  1. Remove the head of the sardines and cut into halves. Remove the guts and the scales while washing and pat dry. Slice the banno negi on the diagonal, cut the ginger into thin slices (usu-giri), and halve the red chili pepper. Rehydrate the wakame and drain.
  2. Arrange the sardines in a pot and add the (A) seasonings, the ginger and the red chili pepper. Bring to a boil and flip the sardines over. Add the (B) seasonings, cover with a drop-lid and let simmer over low heat for about 30 minutes.
  3. Simmer the (2) sardines until there is almost no liquid and then add in the green onion, the wakame, and the lemon juice.