Iwashi No Kabayaki Recipe
Ingredients
| 2 2/3 cups short-grain rice, soaked in cold water for 1 hour and drained | ||
| 12 sardines, cleaned, gutted and with the head removed | ||
| Soy sauce | 3 Tablespoon | |
| 1 1/2 in. piece of fresh green ginger, peeled and grated | ||
| 1/2 cup cornstarch i cup vegetable oil | ||
| 1 cup cooked green peas, weighed after shelling | ||
| Soy sauce | 3/4 Cup (16 tbs) (SAUCE) | |
| 4 Tbs. mirin or sweet sherry | ||
| Sugar | 2 Tablespoon (SAUCE) | |
| 3 Tbs. water MSG (optional) 2 tsp. miso paste | ||
Directions
Cook the rice, following the instructions given in gohan.
Meanwhile, remove the main bones from the sardines and splay open.
Wash in lightly salted water then transfer to a shallow dish.
Pour over the soy sauce and ginger and set aside at room temperature for 20 minutes, turning the fish from time to time.
Remove the fish from the marinade and pat dry with kitchen towels.
Dip the fish in the cornflour (cornstarch), shaking off any excess.
Heat the oil in a large frying-pan.
When it is hot, add the sardines, in batches, and fry for 6 to 8 minutes or until they are golden and the flesh flakes.
Meanwhile, combine all the sauce ingredients, except the miso paste, and bring, to the boil.
Stir in the miso paste and continue cooking until it melts.
Remove from the heat.
Pour off the oil from the sardines and add the sauce mixture.
Bring to the boil then remove from the heat.
When the rice is cooked, arrange in deep serving bowls and top with the sardines.
Pour over the soy sauce mixture and garnish with cooked green peas.
Meanwhile, remove the main bones from the sardines and splay open.
Wash in lightly salted water then transfer to a shallow dish.
Pour over the soy sauce and ginger and set aside at room temperature for 20 minutes, turning the fish from time to time.
Remove the fish from the marinade and pat dry with kitchen towels.
Dip the fish in the cornflour (cornstarch), shaking off any excess.
Heat the oil in a large frying-pan.
When it is hot, add the sardines, in batches, and fry for 6 to 8 minutes or until they are golden and the flesh flakes.
Meanwhile, combine all the sauce ingredients, except the miso paste, and bring, to the boil.
Stir in the miso paste and continue cooking until it melts.
Remove from the heat.
Pour off the oil from the sardines and add the sauce mixture.
Bring to the boil then remove from the heat.
When the rice is cooked, arrange in deep serving bowls and top with the sardines.
Pour over the soy sauce mixture and garnish with cooked green peas.
Chef
