Non-Fried Sardines with Genovese Sauce

• 8 Sardines
• 3 tsp Sake
• 1/2 tsp plus Curry powder
• 1 Salt and pepper
• 30 grams "Jonlikukka"'s "Our Family's Genovese Sauce"
• 1 Mayonnaise (optional)
• 50 grams Panko

1. Butterfly the sardines.
2. Sprinkle on some sake to get rid of any gaminess.
3. Pat them dry gently, then season with salt, pepper and curry powder.
4. Using a butter knife, spread out the genovese sauce evenly on the bellies of the sardines.
5. Brush on a small amount of mayonnaise on the skin side (optional).
6. Please refer to Helpful Hints.
7. Coat them with panko by pressing them down a bit.
8. Bake in an oven to finish.
9. Serve with ground sea salt and pepper or Japanese Worcestershire-style sauce if you'd like.
10. Notes: My daughters like to eat these sardines with aurora sauce that you make with ketchup and mayonnaise.
11. Notes: Panko will often fall on the baking dish when cooking in the oven.
12. If that bothers you, please spread out a sheet of aluminum foil underneath the dish.
13. To improve the flavor, use panko made of bread crusts or roasted panko.

sardines, sake, curry, salt, mayonnaise

Taken from cookpad.com/us/recipes/154522-non-fried-sardines-with-genovese-sauce (may not work)