Soft to the Bone Using a Pressure Cooker--Sardines with Umeboshi

1. 1

   Behead and gut the sardines, and wash away the blood.

2. 2

   Wipe off the moisture.

3. 3

   Mince the ginger into matchsticks, and use your hands to crush the umeboshi.

4. 4

   Combine the ingredients, except for the sardines, in a pot and bring to a boil.

5. 5

   Once it comes to a boil, add the sardines, cover with the lid, and pressure-cook for 15 minutes.

6. 6

   Then, let it sit until the gauge drops.

7. 7

   Once the gauge has dropped, open the lid, cover with a drop-lid, and simmer over medium heat until the sauce reduces by half.

8. 8

   Even the bones will be soft.

9. 9

   The sweet and salty flavor goes great with rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.