Simmered Sardines with Umeboshi

• 4 Sardines
• 300 ml Water
• 2 tbsp Soy sauce
• 2 tbsp Sake
• 2 tbsp Mirin
• 1 tsp Sugar
• 2 Umeboshi

1. Behead and gut the sardines.
2. Rinse the insides well.
3. Combine the flavoring ingredients in a pot together with the umeboshi torn in about three pieces, and bring to a boil.
4. Add the sardines to the pot.
5. Once it comes to a boil, reduce to low heat, cover with a drop-lid, and simmer for about 40 minutes.
6. Simmer until the juices are reduced to a small amount.
7. If you line the pot with parchment paper, add the flavoring ingredients, then the sardines, and then use another sheet of parchment paper as a drop-lid, you can transfer it to your serving plate without the fish falling apart!

sardines, water, soy sauce, sake, mirin, sugar

Taken from cookpad.com/us/recipes/169951-simmered-sardines-with-umeboshi (may not work)