Sardine Umeboshi Ginger Simmer Recipe

Name: Sardine Umeboshi Ginger Simmer
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 medium sized Sardines; 150 ml Sake; 150 ml Water; 1 tbsp Sugar; 2 tbsp Mirin; 2 tbsp Soy sauce; 2 large Umeboshi; 10 grams Thinly sliced ginger (or tubed ginger); 200 ml Water; 4 tbsp Vinegar

Servings: persons

1
If using sardines with the heads still attached, remove the heads and fins, and scoop the innards.
2
It'll look like this after you finish.
3
Thoroughly wash out any bloody parts down to the center spine.
4
If you lightly scrape off the scales, it'll come off easily.
5
Place the finished side facing up in a pot, cover with a drop-lid, add the water and vinegar, and simmer for 10 minutes.
6
If you don't have a drop-lid, use a sheet of aluminum foil.
7
Be sure to cook on low heat!
8
Discard the simmering juices from Step 3 and add the other seasoning ingredients.
9
Add the umeboshi (pound the flesh with your palsm), the pit, and the ginger.
10
Cover with a drop-lid and simmer for about 20 minutes, and it's complete.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 medium sized Sardines, 150 ml Sake, 150 ml Water, 1 tbsp Sugar, and more.

Yes, Sardine Umeboshi Ginger Simmer falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sardine Umeboshi Ginger Simmer

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