Delicious Nanban Pickled Small Sardines

• 400 grams Small sardines
• 1 dash Salt
• 1 dash Sake
• 1 Katakuriko
• 3 Green peppers
• 1 Yellow bell pepper
• 1 Onion
• 1 Carrot
• 4 tbsp Black vinegar
• 2 1/2 tbsp Sugar
• 2 tbsp Soy sauce
• 2 tbsp Sake
• 2 tsp Dashi stock granules
• 5 tbsp Water

1. Mince the green pepper, yellow bell pepper, onions, and carrots.
2. Combine all of the pickling vinegar ingredients except for the black vinegar, in a pot and bring to a boil.
3. Place the black vinegar, the vegetables from Step 1 and the pickling ingredients from Step 2 into a large plastic container and mix.
4. Once it's cools, add more black vinegar to adjust the acidity.
5. Combine the prepared sardines, salt, and sake in a bowl and mix until even.
6. Coat the sardines in katakuriko and deep-fry in oil heated to 200 C.
7. Lightly drain the oil, and add to the mixture from Step 3 while still hot.
8. Set aside to marinate for at least 2 hours before serving.

sardines, salt, sake, katakuriko, green peppers, yellow bell pepper, onion, carrot, black vinegar, sugar, soy sauce, sake, granules, water

Taken from cookpad.com/us/recipes/169424-delicious-nanban-pickled-small-sardines (may not work)