|category||SeafoodSee the Related Food Category Page|
|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|
|(A) Sake||1 tbsp|
|(A) Sugar||1 tsp|
|(A) Mirin||3/4 tbsp|
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.
|technique||The flesh of sardine is soft enough to be opened by hand. Please refer to the video.|