August 10, 2010

Iwashi Shoyuyaki: Sardines in soy sauce

I adore sardines, those unbelievable tasty, full of omega-3's, take-me-back-to-the -Mediterranean fish that I've cooked (and blogged about) quite a few times before: Finnish way with vodka, in a casserole as a substitute to Baltic Herring, I've stuffed them with parmesan and I've also crispy fried them with haloumi. That said I have probably well and truly proved my love for sardines, but my sardine recipe collection would not be complete without the Japanese version.

This recipe is from one of my favourite Japanese blogs Kyoto Foodie.

Iwashi Shoyuyaki (Sardines sauteed in soy sauce)

8 sardines, cleaned & butterflied (for excellent step-by-step instructions on how to clean sardines, see this page)*
a thumb size piece of ginger, chopped
4 tbs cooking sake
1 tbs mirin
2 tbs soy sauce

olive oil for frying
cooked brown rice, to serve

*I usually buy sardines frozen, but if you can, use fresh fish.

Heat the oil in a frying pan, add the sardines and the ginger. Saute for a few minutes. Turn the sardines over and continue on the other side. Add sake, mirin and soy sauce and let simmer for a further few minutes until the sauce slightly thickens and the fish has cooked through. Serve the fish on a bed of brown rice with the sauce and the ginger.

Defrosted sardines

The sardines after some TLC

Sautee the sardines with the ginger

Serve with brown rice