Sardines Simmered with Umeboshi

Umeboshi soften the fishy taste of oily fish and make them taste fresher.

Ingredients (serves 2)

• 4 sardines (heads and guts removed)
• 2 umeboshi
• 1 knob ginger, thinly sliced
• 150 ml water
• 3 tbsp sake
• 2 tbsp soy sauce
• 2 tbsp mirin
• 2 tsp sugar

Method

1. Rinse the sardines inside and pat dry.
2. Bring the water, seasonings and ginger to the boil in a pan.
3. Lay in the sardines and add the umeboshi, torn by hand, stones and all.
4. Cover with a drop lid and simmer over medium-low heat for about 20 minutes until the liquid has reduced.

Tips

• Move the fish as little as possible so it stays whole.

Salt levels vary widely between umeboshi. If you are watching your salt, use a low-salt type or adjust the amount.