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Before you jump to Tender Simmered Sardines with Umeboshi Pickled Plums recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.
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When you go to the grocery store, be sensible about it. If you make smart decisions when you are shopping for your groceries, you will be eating better meals by default. Think for a minute: you don’t want to go to a stressful grocery store or sit in a lengthy line at the drive thru at the end of your day. You want to get home immediately and eat something great. Fill your cabinets with nutritious foods. This way, even when you decide that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.
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We hope you got benefit from reading it, now let’s go back to tender simmered sardines with umeboshi pickled plums recipe. You can cook tender simmered sardines with umeboshi pickled plums using 7 ingredients and 5 steps. Here is how you do that.
The ingredients needed to cook Tender Simmered Sardines with Umeboshi Pickled Plums:
- Get 20 small Sardines
- Provide For the sauce
- Use 300 ml ○Water
- You need 4 tbsp each ○Sugar and mirin
- Prepare 120 ml ○Soy sauce
- Provide 5 slice ○Ginger
- Provide 1 large or 2 small ○Umeboshi
Steps to make Tender Simmered Sardines with Umeboshi Pickled Plums:
- Remove the heads and guts.
- Add the ○ ingredients in a pot, and bring to a boil.
- Place the sardines in the boiling sauce, cover with an otoshibuta drop lid, and simmer for about 20 minutes over medium heat.
- When the sauce has reduced to about 1/3, it's done.
- Also check out this recipe "Simmered mackerel with soy sauce".
Please make sure the plums are dried well otherwise the moisture of plums will cause growing mold in the jar. Umeboshi are pickled (brined) ume fruits common in Japan. The word umeboshi is often translated into English as 'salted Japanese plums', 'Japanese plums' or 'preserved plums'. Umeboshi plums are a staple of Japanese cuisine, made from dried and pickled ume fruit, which is related to the apricot. Also known as Japanese apricot, Japanese plum, and sour plum, umeboshi are wrinkled and round, while the flavor is distinctly sour and tart due to the high content of citric acid.
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