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Home Dish Tender Sardines Simmered in a Pressure Cooker with Pickled Ume and Vinegar

Tender Sardines Simmered in a Pressure Cooker with Pickled Ume and Vinegar

Name: How to cook Tender Sardines Simmered in a Pressure Cooker with Pickled Ume and Vinegar - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

cookpad.japan

Tender Sardines Simmered in a Pressure Cooker with Pickled Ume and Vinegar

I cooked these in a pressure cooker until they were tender to the bones so that my fish-loving daughter could eat them. Since vinegar softens the bones, I used black vinegar. Adding umeboshi got rid of their fishy smell.

Ingredient

Food ration :

4 servings

Sardines

100 ml

◎ Water

50 ml

◎ Sake

50 ml

◎ Black vinegar (or regular vinegar)

1 tbsp

◎ Sugar

1 tbsp

◎ Soy sauce

10 slice

◎ Sliced ginger

◎ Umeboshi (large)

Cooking instructions

* Step 1

Make a small cut into the belly of the sardines, remove the guts, and rinse.

* Step 2

Combine the ◎ ingredients in the pressure cooker, then place the sardines inside. Cover with the lid, then cook over high heat. When the pressure gauge rises, reduce the heat to low and cook for 12 minutes.

* Step 3

Allow the contents to cool inside the pressure cooker until the gauge drops, then transfer the sardines to a plate. Simmer the liquid, then drizzle over the sardines and serve.