Grilled Sardines with Umeboshi, Ginger, Miso, and Sesame

• 2 large Sardines (gutted, de-boned and butterflied)
• 2 tsp Sake
• 2 Umeboshi
• 2 grams Ginger (grated)
• 1 tsp Sugar
• 2 tsp Miso
• 1/2 tsp Mirin
• 1 White sesame seeds
• 1 Aonori (if available)

1. Use gutted, de-boned and butterflied sardines.
2. Sprinkle with sake and let rest.
3. Remove the pits from the umeboshi plums and chop into a paste.
4. Grate the ginger.
5. Mix the ingredients together.
6. Make sure to completely dissolve the miso.
7. Pat dry the sardines with paper towels.
8. Spread the paste from Step 3 on the flesh.
9. Generously sprinkle sesame seeds on top to cover the surface evenly.
10. Lay the sardines skin side down on a grill.
11. Grill over low to medium heat until done.
12. Transfer to serving plates and sprinkle with aonori seaweed powder.

sardines, sake, ginger, sugar, mirin, white sesame seeds

Taken from cookpad.com/us/recipes/171460-grilled-sardines-with-umeboshi-ginger-miso-and-sesame (may not work)