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Iwashi no Kabayaki Recipe – How to make broiled sardine

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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.

Ingredients:
4 sardines
All-purpose flour
(A) 1.5 Tbs. soy sauce
(A) 0.5 Tbs. sugar
(A) 1.5 Tbs. Mirin
(A) 1 Tbs. Sake

  1. Cut off the head of sardine. Remove the gats then open the fish by hand. Cut off the bones.

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  1. 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.

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  1. Add all the (A)s then keep cooking until it became thick.

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I love to put the broiled sardine on the cooked white rice for Kabayaki-don. (with rice bowl)
Enjoy!

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