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Sardine Kabayaki
Sardine Kabayaki

Before you jump to Sardine Kabayaki recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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As you can see, it is not hard to begin to make healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to sardine kabayaki recipe. You can cook sardine kabayaki using 9 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Sardine Kabayaki:
  1. You need 4 fillets Sardines
  2. Get 1 Katakuriko
  3. Prepare Kabayaki sauce
  4. You need 3 tbsp Soy sauce
  5. Use 3 tbsp or 1-2 tablespoons if you prefer your sauce to be less sweet Sugar
  6. You need 3 tbsp Sake
  7. Provide 1 tbsp Mirin
  8. You need 3 tbsp Water
  9. Take 1 shiso leaves, daikon radish sprouts, or julienned cucumber Toppings
Instructions to make Sardine Kabayaki:
  1. These are the sardines.
  2. Cut the head off.
  3. I believe that "kabayaki" means that fish should be butterflied from the back of it, so I cut the back open (I used my fingers to open it). You can off course open from the bottom.
  4. Take the guts and spine out, rinse well, and pat dry with paper towels.
  5. Coat the fish with katakuriko.
  6. Add oil to a skillet and pan-fry both sides of the fish. Cook the "meat" side first.
  7. Once it is done cooking, take it out from the skillet.
  8. Combine the ingredients for the kabayaki sauce.
  9. Add the sauce mixture from Step 8 in a skillet and bring it to a boil.
  10. Add the sardine from Step 7 in the skillet, and take care to dip only the flesh of the fish into the sauce. Then you're done.
  11. This amount of the sauce should be enough for 4 sardine fillets.
  12. The sauce maybe too concentrated for small children. Adjust the taste by not letting it simmer too much at Step 10 or adding more water to the sauce.
  13. Large-sized sardines have big bones, so you should remove those. You can also ask the grocer to fillet the fish for you.

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