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The ingredients needed to cook Sardine Umeboshi Ginger Simmer:
- Use 8 medium sized Sardines
- Provide 150 ml Sake
- You need 150 ml Water
- Take 1 tbsp Sugar
- Provide 2 tbsp Mirin
- Use 2 tbsp Soy sauce
- Take 2 large Umeboshi
- Use 10 grams Thinly sliced ginger (or tubed ginger)
- Take 200 ml ●Water
- Provide 4 tbsp ●Vinegar
Instructions 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.
I had a real craving for sardines simmered in umeboshi and ginger, so I decided to make a serious attempt at cooking this recipe that my mother taught me. Simmered Beef with Ginger, or what we call in Japanese - Shigureni (時雨煮, しぐれ煮), is a simple yet classic recipe we often make at home. I grew up eating this homey food in my bento box or as a side or main dish with rice. It comes together quickly and bursts with amazing flavor. Around Christmastime I had some really tough nights with digestive issues.
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