Soy Sauce and Vinegar Flavoured Sardines

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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 8  sardines (about 2oz each)
• 1⁄4 cup rice vinegar
• 1⁄4 cup sake
• 1⁄4 cup soy sauce
• 3  tablespoons gingerroot, finely cut

Directions

1. Tear off the sardine head by hand, remove entrails and clean thoroughly in water.
2. Pat dry with paper and cut into 2-3 pieces crosswise.
3. Bring sake and vinegar to a boil in a non-reactive saucepan.
4. Arrange sardines in pot, add ginger and simmer very gently for 10 minutes with a lid placed RIGHT ON the sardines.
5. This is called the"dropped lid technique" and allows the flavours to distribute evenly, but stops the delicate fish breaking up.
6. Then, add the soy sauce and continue simmering until scarcely any liquid is left.
7. Remove from the heat and allow to cool to room temperature before serving.