Simmered Sardines with Pickled Plums

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This classic Japanese home-cooking dish features tender sardines slow-simmered in a savory-sweet soy sauce with salty pickled plums. The umeboshi infuses the fish with a bright, tangy depth while the glaze reduces into a luscious coating. Best enjoyed over hot steamed rice with a side of grated daikon.

Nutrition Facts

Per serving (estimated)

• 280 kcalCalories
• 14 gFat
• 3 gSaturated Fat
• 12 gCarbs
• 0.5 gFiber
• 8 gSugar
• 26 gProtein
• 1180 mgSodium
• 450 mgPotassium
• 260 mgCalcium
• 3 mgIron
• 2 mgVitamin C
• 60 mcgVitamin A

Ingredients

For the sardines

• 8 fresh whole sardines (about 400 g), gutted and rinsed
• 4 umeboshi (Japanese pickled plums), pitted
• 1 inch fresh ginger, peeled and sliced

For the simmering liquid

• 1/2 cup soy sauce
• 1/2 cup mirin
• 1/4 cup sake
• 2 tbsp granulated sugar
• 1 cup water

For serving

• 2 shiso leaves, thinly shredded (optional)
• 1/2 cup grated daikon radish (optional)
• 2 cups hot steamed short-grain rice

Directions

1. Rinse the cleaned sardines under cold running water and pat them dry with paper towels; remove the heads if still attached.
2. In a wide, heavy-bottomed pot or donabe, combine the soy sauce, mirin, sake, sugar, and water. Heat over medium, stirring gently until the sugar fully dissolves.
3. Add the sliced ginger and pitted umeboshi to the pot and bring the liquid to a gentle simmer.
4. Arrange the sardines in a single layer in the pot, fitting them snugly without overlapping too much.
5. Place a drop lid (otoshibuta) or a piece of parchment paper directly on the surface of the sardines to ensure even cooking and prevent the fish from breaking apart.
6. Reduce the heat to low and simmer gently for 25 to 30 minutes, carefully spooning the sauce over the sardines every 5 minutes. Turn the sardines once halfway through cooking using chopsticks.
7. Continue simmering until the sauce reduces to a light, syrupy glaze and the sardines are fork-tender but still intact.
8. Remove the pot from the heat, lift the sardines onto a serving plate, and drizzle with the remaining glaze.
9. Garnish with shredded shiso and serve hot with steamed rice and a small mound of grated daikon on the side.

Cook’s Notes

• Use the freshest sardines possible for the best texture; if using frozen, thaw overnight in the refrigerator before cooking.
• A traditional drop lid (otoshibuta) keeps the fish gently submerged for even cooking—aluminum foil punched with a small hole works as a substitute.
• The flavors deepen overnight, so this dish is excellent prepared a day ahead and gently reheated before serving.
• Balance the saltiness by adjusting the sugar to taste according to how salty your specific brand of umeboshi is.
• Serve with grated daikon to add a refreshing crisp contrast and to aid digestion of the rich, oily fish.

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