Quick Simmered Sardines with Umeboshi
A classic Japanese dish of sardines simmered until tender with umeboshi (pickled plum) and ginger in a sweet and savory broth. The refreshing tartness of the umeboshi brings out the richness of the sardines for a light, clean finish.
Sardines simmered with umeboshi (pickled plum) is a staple of Japanese home cooking, in which fatty sardines are simmered with umeboshi and ginger for a clean, light flavor. The tartness of the umeboshi joins a sweet and savory soy sauce based broth, bringing out the distinctive richness of the sardines while leaving a light aftertaste.
The key to tender sardines is to cook them quickly rather than simmering them for a long time. With the aroma of ginger added, this dish is perfect with rice, and it also makes a fine accompaniment to sake.
What you'll need
- 4 sardines, heads and innards removed
- 4 umeboshi (pickled plums), pits removed
- 5 to 6 slices ginger
- 4 tbsp soy sauce
- 3 tbsp mirin
- 3 tbsp sugar
- 3 tbsp cooking sake
- 100 ml water
How to make it
Put 100 ml water, 4 tbsp soy sauce, and 3 tbsp each of mirin, sugar and cooking sake in a pot and bring to a boil over heat. Add the ginger slices, then add the 4 sardines and 4 umeboshi.
Cover with an aluminum foil drop lid, then put the pot lid on top and simmer over medium heat for about 7 minutes. After 7 minutes, remove the lids, spoon the broth over the sardines and simmer over low heat for about 1 minute.
Transfer to a dish and it's ready to serve!
Tips
- Sardines break apart easily when overcooked, so the key is to finish them in a short time.
- Remove the pits from the umeboshi and add them whole, or lightly mash them before adding. Mashing helps the flavor of the plum blend into the whole broth.
- Do not move the sardines while they simmer. Spooning the broth over the top keeps the flesh intact and gives a beautiful finish.
What to drink with it
