Grilled Sardine Rolls with Umeboshi and Shiso Leaves

1. 1

   Mince the umeboshi to make a paste.

2. 2

   Cut off the heads of the sardines, remove the guts and bones, then fillet.

3. 3

   Butterfly them if they're on the smaller side.

4. 4

   Blot the excess moisture from the sardines with a paper towel, then spread the umeboshi paste from Step 1 over the inside flesh.

5. 5

   Place a shiso leaf on each fillet, then wrap and secure with a toothpick.

6. 6

   Arrange the sardines in a non-stick frying pan (otherwise, use a small amount of vegetable oil), then fry over medium heat.

7. 7

   Each side should take only about 30 seconds.

8. 8

   Once they are nicely browned, pour in the soy sauce and sake, then cover with a lid.

9. 9

   Steam-cook for about 2 minutes on low heat, then remove the toothpicks and serve.

* Per serving · 4 servings · Values may vary.

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