Sardine Umeboshi Ginger Simmer

• 8 medium sized Sardines
• 150 ml Sake
• 150 ml Water
• 1 tbsp Sugar
• 2 tbsp Mirin
• 2 tbsp Soy sauce
• 2 large Umeboshi
• 10 grams Thinly sliced ginger (or tubed ginger)
• 200 ml Water
• 4 tbsp Vinegar

1. If using sardines with the heads still attached, remove the heads and fins, and scoop the innards.
2. It'll look like this after you finish.
3. Thoroughly wash out any bloody parts down to the center spine.
4. If you lightly scrape off the scales, it'll come off easily.
5. Place the finished side facing up in a pot, cover with a drop-lid, add the water and vinegar, and simmer for 10 minutes.
6. If you don't have a drop-lid, use a sheet of aluminum foil.
7. Be sure to cook on low heat!
8. Discard the simmering juices from Step 3 and add the other seasoning ingredients.
9. Add the umeboshi (pound the flesh with your palsm), the pit, and the ginger.
10. Cover with a drop-lid and simmer for about 20 minutes, and it's complete.

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

Taken from cookpad.com/us/recipes/146516-sardine-umeboshi-ginger-simmer (may not work)