Iwashi Umeni
(simmered sardine with pickles plum)

The dish with sardine and Umeboshi(Japanese salt plums) is a classic Japanese recipe. Sardine (blue fish) goes well with Umeboshi. Umeboshi helps to reduce fishy smell and cook the fish soft all the way to the bone.

Ingredients

4 whole sardine (270g)

A

  600ml water

  200ml sake

B

  100ml sake

  100ml mirin

  50ml soy sauce

  10g sugar

2 Umeboshi (plum pickles )

30g thin sliced ginger

1.Remove the gut from sardine and rinse the cavity clean.
Slice ginger thin.

2.Put the sardines in a pot and add A(water and sake).
Bring them to a boil and cook for 10 minutes with low heat.

3.Take the sardines out from the pot and put them into a new pot.
Add B(sake, mirin, soy sauce, sugar) , ginger and Umeboshi.
Bring it to a boil again.
When it is boiling, cover the pot with oven sheet or aluminum foil. Cook until excess liquid is gone.