I walked around Tsukiji fish market this morning and came across fresh sardine, so I cooked sardine-Kabayaki for our dinner
It’s Sashimi quality sardine, so I used half for it and half for sashimi.
It’s a little bit similer to Unagi no Kabayaki (broiled eel) but this recipe isn’t that sweet, so please add more sugar if you like the eel sauce.
(A) 1.5 Tbs. soy sauce
(A) 0.5 Tbs. sugar
(A) 1.5 Tbs. Mirin
(A) 1 Tbs. Sake
- Cut off the head of sardine. Remove the gats then open the fish by hand. Cut off the bones.
- Cut the sardine into two then toss the flour.
Place 1 Tbs. of vegetable oil in the pan, then place the sardine with skin side down. Pan-fry them for both sides.
- Add all the (A)s then keep cooking until it became thick.
I love to put the broiled sardine on the cooked white rice for Kabayaki-don. (with rice bowl)