Ingredients : Serves 2

ingredients image
  • 4 sardines, descaled, cleaned and removed the excess water
  • 1 large ume(umeboshi)*, roughly broken and remove the stone if you like
  • 5x5cm kelp, soaked in 150ml cold water for about 30 minutes in a pan
  • 2 tbsp kikkoman soy sauce
  • 2 tbsp sake
  • 1 tsp mirin
  • 1/2 tsp sugar
  • 20g ginger, peeled and cut into juliennes
*Alternatively, 2 tbsp white vinegar can be used.


instructions image
  • Place the pan over a medium heat and remove the kelp before boiling.
  • Add the soy sauce, sake, mirin, sugar and ume.
  • Turn down the heat and place the sardines. Lid with a kitchen peper over the sardines, cook gently for about 15 minutes or until cooked.
  • Serve the sardine and soup. Lay the ginger over the top.
instructions image

served image

This recipe was first published on mizueandco.com on 4th Dec. 2006.