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Sardine Umaki Rice Bowl--Also Good With Saury & Mackerel

2 Butterflied Sardines
1 Plain flour
1 tbsp Oil
1 1 tablespoon or more Soy sauce
1 1/2 tbsp Sake
1/2 tbsp Mirin
1/2 tbsp Sugar
4 leaves Green shiso leaves
1 Shredded nori seaweed
1 Ground or roasted sesame


Wash the shiso and pat completely dry with a paper towel. Finely mince (you can also tear them with your hands). Wipe off any moisture from the sardines with a paper towel, and coat both sides with flour. Shake off any excess. Heat oil in a frying pan, and once it's warm enough, cook both sides of the fish (I recommend cooking from the inside to prevent curling). The outside should be a bit crispy. Mix in the ingredients, then turn off the heat and shift the ingredients in the frying pan in a circular motion to mix. Place on a cutting board and cut into desired sizes. Garnish with shredded nori, sardines, sesame, and shiso on hot rice, in that order. Top with the leftover sauce in the pan and it's complete. Mackerel is also simple and tasty.

Source: cookpad.com