Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, sardine umeboshi ginger simmer. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Sardine Umeboshi Ginger Simmer is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Sardine Umeboshi Ginger Simmer is something that I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook sardine umeboshi ginger simmer using 10 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Sardine Umeboshi Ginger Simmer:
- Make ready 8 medium sized Sardines
- Make ready 150 ml Sake
- Take 150 ml Water
- Take 1 tbsp Sugar
- Take 2 tbsp Mirin
- Take 2 tbsp Soy sauce
- Prepare 2 large Umeboshi
- Get 10 grams Thinly sliced ginger (or tubed ginger)
- Make ready 200 ml ●Water
- Take 4 tbsp ●Vinegar
Steps to make Sardine Umeboshi Ginger Simmer:
- If using sardines with the heads still attached, remove the heads and fins, and scoop the innards.
- It'll look like this after you finish. Thoroughly wash out any bloody parts down to the center spine. If you lightly scrape off the scales, it'll come off easily.
- Place the finished side facing up in a pot, cover with a drop-lid, add the ● water and vinegar, and simmer for 10 minutes. If you don't have a drop-lid, use a sheet of aluminum foil. Be sure to cook on low heat!
- Discard the simmering juices from Step 3 and add the other seasoning ingredients. Add the umeboshi (pound the flesh with your palsm), the pit, and the ginger. Cover with a drop-lid and simmer for about 20 minutes, and it's complete.
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