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1
First, if the sardines have scales, hold a knife against the fish and gently scrape from right to left to remove the scales.
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2
Place the knife diagonally along the head to the pectoral fin and cut off the head.
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3
The skin on the stomach is a little tough, so cut it off.
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4
Use the tip of the knife to completely remove the guts all the way to the tail end.
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5
Add plenty of salt to a bowl of water and use it to clean the bloody parts of the sardines.
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6
This is the first step for removing the fishy smell.
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7
Finish prepping all the sardines, like this.
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8
Arrange the sardines in a single layer in a frying pan.
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9
Add the water and the vinegar, cover with an otoshibuta (drop lid) and turn on the heat.
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10
Once it boils, turn the heat to low and simmer for about 10 minutes.
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11
You can just use a piece of aluminum foil instead of an otoshibuta (drop lid)!
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12
This is the second step for removing the fishy smell and it will also soften the bones.
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13
While the sardines are simmering, thinly slice the ginger.
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14
Remove the pit from the umeboshi and cut into small pieces.
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15
After simmering for 10 minutes, the sardines will look like this Throw away the liquid in the pan.
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16
You can do this by pushing down on the sardines with the otoshibuta and ladling out the liquid with a ladle.
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17
Then you can use a paper towel to absorb the rest of the liquid.
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18
Add all the ingredients to the pan.
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19
Cover again with the otoshibuta and turn on the heat.
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20
When it boils, turn the heat to low and simmer for about 20 minutes.
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21
After it's boiled down, gently arrange the sardines on a serving dish.
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22
All done.
