Pan Fried Sardines with Umeboshi and Shiso leaves

1. 1

   Break off the heads by hand, and remove the innards.

2. 2

   Butterfly the sardines by hand, and remove the backbones.

3. 3

   Alternately you can cut off the heads, and remove the innards using a knife.

4. 4

   Season evenly with salt and pepper.

5. 5

   Remove the pits from the umeboshi, and mince with a knife to make a paste.

6. 6

   Place the shiso leaves on top of the sardines.

7. 7

   Spread the Step 2 umeboshi paste on top.

8. 8

   Fold in half.

9. 9

   Coat with first with flour, then the beaten egg, and finish with the panko.

10. 10

    Pour oil into a frying pan, and fry both sides until golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.