Iwashi no unohana zuke(Pickled sardines with soy pulp) ｜ Our Regional Cuisines
RECIPE
Ingredients (4 servings)
- sardines 9
- salt 100 g
- vinegar (A) 100cc
- soy pulp 100 g
- shredded carrot 30 g
- sugar 3 tablespoons
- vinegar (B) 3 tablespoons
- yuzu 1／2 piece
- red hot pepper A little bit
How to cook
1. Wash sardines well and open them by hand to remove the middle and belly bones. Wipe dry, sprinkle with salt, and marinate for about 30 minutes. Divide the vinegar into two parts and wash the salted sardines in one part. Prepare a bat, lay out the sardines, pour the remaining vinegar into the bat, and marinate for at least 30 minutes.
2. In a saucepan, dry roast the soy pulp, sugar, vinegar, red hot pepper, and carrot strips until the water evaporates, then stir in the yuzu strips and allow to cool completely. Squeeze the juice from the remaining yuzu and mix it into the soy pulp.
3. Open the sardines from step 2, wipe off the vinegar, and lightly grip them between the soy pulp to give them proper shapes. Sprinkle the skin with the soy pulp as well.
4. Serve in bowls. This recipe does not keep well in storage, so eat as soon as possible.
provider : "A Taste of Ibaraki: A Menu of Local Dishes, Shoku, Sai, Hyakkei” (Support from Ibaraki Prefectural Dietary Life Improvement Promotion Council
Recipes vary depending on the region and home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
