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Sardine Umeboshi Ginger Simmer
Sardine Umeboshi Ginger Simmer

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We hope you got benefit from reading it, now let’s go back to sardine umeboshi ginger simmer recipe. You can cook sardine umeboshi ginger simmer using 10 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to cook Sardine Umeboshi Ginger Simmer:
  1. Use 8 medium sized Sardines
  2. You need 150 ml Sake
  3. Provide 150 ml Water
  4. You need 1 tbsp Sugar
  5. Provide 2 tbsp Mirin
  6. Use 2 tbsp Soy sauce
  7. Use 2 large Umeboshi
  8. Prepare 10 grams Thinly sliced ginger (or tubed ginger)
  9. Use 200 ml ●Water
  10. Take 4 tbsp ●Vinegar
Steps to make Sardine Umeboshi Ginger Simmer:
  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. Thoroughly wash out any bloody parts down to the center spine. If you lightly scrape off the scales, it'll come off easily.
  3. Place the finished side facing up in a pot, cover with a drop-lid, add the ● water and vinegar, and simmer for 10 minutes. If you don't have a drop-lid, use a sheet of aluminum foil. Be sure to cook on low heat!
  4. Discard the simmering juices from Step 3 and add the other seasoning ingredients. Add the umeboshi (pound the flesh with your palsm), the pit, and the ginger. Cover with a drop-lid and simmer for about 20 minutes, and it's complete.

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