Pan-fried sardines coated in a sweet-and-savory kabayaki sauce, a quick main course served over rice.
Ingredients
- 8 pieces sardines
- 2-3 tablespoon flour
- as needed vegetable oil
- 50 ml soy sauce
- 50 ml mirin
- 3 tablespoon sugar
- to taste powdered sansho pepper
Method
- Mix the soy sauce, mirin, and sugar in a small bowl to prepare the kabayaki sauce. Set aside.
- Remove the heads and guts from the sardines, keeping the tails intact. Open the belly with your thumb along the central bone and carefully remove the bone to butterfly each fish. You should have 8 fillets in total.
- Rinse the fillets in cold water and pat them dry with paper towels.
- Lightly flour both sides of each fillet.
- Heat a skillet over medium-high heat and add enough vegetable oil to coat the bottom.
- Place the fillets in the skillet, flesh-side first, and brown them. Turn them over and cook briefly on the skin side.
- Pour the kabayaki sauce into the skillet and simmer for 1 to 2 minutes, until it thickens and coats the fish.
- Sprinkle the sardines with powdered sansho pepper to taste before serving.
Nutrition
Per serving
- Energy
- 171.2 kcal
- Protein
- 7.64 g
- Carbohydrate
- 17.46 g
- Fat
- 6.61 g
- Fibre
- 0.32 g
- Calcium
- 18.68 mg
- Iron
- 0.83 mg
- Magnesium
- 26.59 mg