Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, tender simmered sardines with umeboshi pickled plums. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Sardines Simmered with Umeboshi - Cooking the sardine with the umeboshi (pickled plums) reduces the strong fish smell and makes the flesh Mix the umeboshi paste with the (A) ingredients for the simmering soup. This video is about how to cook Stewed sardines with pickled plums. It's when the annual crop of plums are picked, umeshu (plum wine) is concocted and the pickling of umeboshi, the salty-sour preserved plum, is started.
Tender Simmered Sardines with Umeboshi Pickled Plums is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Tender Simmered Sardines with Umeboshi Pickled Plums is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can cook tender simmered sardines with umeboshi pickled plums using 7 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Tender Simmered Sardines with Umeboshi Pickled Plums:
- Take 20 small Sardines
- Make ready For the sauce
- Take 300 ml ○Water
- Take 4 tbsp each ○Sugar and mirin
- Make ready 120 ml ○Soy sauce
- Get 5 slice ○Ginger
- Take 1 large or 2 small ○Umeboshi
The plums are said to have healing powers and are often used in Macrobiotic cooking and folklore medicines. In Japanese society Umeboshi plums are usually eaten with rice or as part of a bento (a common boxed meal usually. I use locally sourced plums and traditional methods of preparation. It is a popular kind of Japanese pickles (Tsukemono) and they are extremely sour and salty.
Steps to make Tender Simmered Sardines with Umeboshi Pickled Plums:
- Remove the heads and guts.
- Add the ○ ingredients in a pot, and bring to a boil.
- Place the sardines in the boiling sauce, cover with an otoshibuta drop lid, and simmer for about 20 minutes over medium heat.
- When the sauce has reduced to about 1/3, it's done.
- Also check out this recipe "Simmered mackerel with soy sauce".
We usually serve umeboshi with rice or rice balls (onigiri). Among all kinds of umeboshi, Nanko Plums (南高梅 なんこ. Umeboshi is sour pickled plum and has been eaten for over a thousand years in Japan. Ripened plums are marinaded with salt, sun-dried, and preserved for a couple of months to develop the flavor. Initially, the preserved plums are actually yellow, not the familiar red you typically see Umeboshi.
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