Simmered Sardines with Ginger
Ginger mellows the fishiness and gives a fresher taste to the dish.
Photographed by Hideo Sawai
Ingredients (Serves 2)
- 8 sardinesNote
About 80-100 g each.
- 80 g ginger
- 200 ml water
- 100 ml sake
- 5 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp sugar
Scrape off the fish scales with a knife. Cut off the heads. Make an incision along the belly and scrape out the guts with the tip of a knife. Wash thoroughly under running water and pat dry.
Fish scales indicate that the sardines are fresh. After gutting, wash thoroughly.
Rinse the ginger carefully. Without peeling, cut into thin shreds.
Put all the ingredients for the [simmering liquid] into a 21 cm pot. Add some of the ginger and place over medium heat. Place the sardines in the pot and cover with the remaining ginger.
Place the sardines in the hot liquid with the heads facing left. Since they will not be turned over during the simmering, they need to be placed in the pot the way they will be plated up. Simmering with a generous amount of ginger masks the fishy smell and adds a refreshing zest.
Cover with a dampened drop lid and simmer for 15 minutes.
Make sure the liquid is simmering vigorously while using the drop lid.
Remove the drop lid and continue simmering until the liquid has been reduced to 1/3. While doing so, occasionally spoon some of the liquid over the sardines. Wait until the sardines have cooled slightly (to prevent crumbling) and plate up.
The sardines and ginger should fully absorb the rich flavor.