Prep 15 mins
Cook 15 mins
This is posted in reply to Troy's request for more sardine recipes. I have eaten this in Japan, but never actually cooked it. It comes from a much loved cookbook whose simple recipes have never failed me though.
- 8 sardines (about 2oz each)
- 1⁄4 cup rice vinegar
- 1⁄4 cup sake
- 1⁄4 cup soy sauce
- 3 tablespoons gingerroot, finely cut
- Tear off the sardine head by hand, remove entrails and clean thoroughly in water.
- Pat dry with paper and cut into 2-3 pieces crosswise.
- Bring sake and vinegar to a boil in a non-reactive saucepan.
- Arrange sardines in pot, add ginger and simmer very gently for 10 minutes with a lid placed RIGHT ON the sardines.
- This is called the"dropped lid technique" and allows the flavours to distribute evenly, but stops the delicate fish breaking up.
- Then, add the soy sauce and continue simmering until scarcely any liquid is left.
- Remove from the heat and allow to cool to room temperature before serving.