Soft To The Bone Using A Pressure Cooker--Sardines With Umeboshi

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Soft to the Bone Using a Pressure Cooker--Sardines with Umeboshi. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

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To get started with this recipe, we must first prepare a few components. You can have Soft to the Bone Using a Pressure Cooker--Sardines with Umeboshi using 7 ingredients and 4 steps. Here is how you cook that.

I came up with this way to get plenty of calcium.

I use sweet soy sauce from western Japan. If using a saltier soy sauce, it might be best to slightly reduce the amount. Also, I use medium-sized umeboshi. Be careful not to burn it while simmering. Recipe by Gagarin

Ingredients and spices that need to be Take to make Soft to the Bone Using a Pressure Cooker--Sardines with Umeboshi:

1. 6 small Sardines
2. 1 Umeboshi
3. 2 slice Ginger
4. 3 tbsp Sugar (light brown sugar)
5. 3 tbsp Soy sauce
6. 2 tbsp Sake
7. 200 ml Water

Instructions to make to make Soft to the Bone Using a Pressure Cooker--Sardines with Umeboshi

1. Behead and gut the sardines, and wash away the blood. Wipe off the moisture. Mince the ginger into matchsticks, and use your hands to crush the umeboshi. Combine the ingredients, except for the sardines, in a pot and bring to a boil.
2. Once it comes to a boil, add the sardines, cover with the lid, and pressure-cook for 15 minutes. Then, let it sit until the gauge drops.
3. Once the gauge has dropped, open the lid, cover with a drop-lid, and simmer over medium heat until the sauce reduces by half.
4. Even the bones will be soft. The sweet and salty flavor goes great with rice.

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