How to Make Super Quick Homemade Sardine Umeboshi Ginger Simmer

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The ingredients needed to make Sardine Umeboshi Ginger Simmer:

1. Make ready 8 medium sized Sardines
2. Make ready 150 ml Sake
3. Take 150 ml Water
4. Take 1 tbsp Sugar
5. Take 2 tbsp Mirin
6. Take 2 tbsp Soy sauce
7. Prepare 2 large Umeboshi
8. Get 10 grams Thinly sliced ginger (or tubed ginger)
9. Make ready 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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