Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, soft to the bone using a pressure cooker–sardines with umeboshi. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Soft to the Bone Using a Pressure Cooker–Sardines with Umeboshi is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Soft to the Bone Using a Pressure Cooker–Sardines with Umeboshi is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook soft to the bone using a pressure cooker–sardines with umeboshi using 7 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Soft to the Bone Using a Pressure Cooker–Sardines with Umeboshi:
- Make ready 6 small Sardines
- Get 1 Umeboshi
- Prepare 2 slice Ginger
- Get 3 tbsp Sugar (light brown sugar)
- Make ready 3 tbsp Soy sauce
- Get 2 tbsp Sake
- Prepare 200 ml Water
Steps to make Soft to the Bone Using a Pressure Cooker–Sardines with Umeboshi:
- Behead and gut the sardines, and wash away the blood. Wipe off the moisture. Mince the ginger into matchsticks, and use your hands to crush the umeboshi. Combine the ingredients, except for the sardines, in a pot and bring to a boil.
- Once it comes to a boil, add the sardines, cover with the lid, and pressure-cook for 15 minutes. Then, let it sit until the gauge drops.
- Once the gauge has dropped, open the lid, cover with a drop-lid, and simmer over medium heat until the sauce reduces by half.
- Even the bones will be soft. The sweet and salty flavor goes great with rice.
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