Step-by-Step Guide to Make Quick Easy! Kabayaki-Style Sardines

Easy! Kabayaki-Style Sardines. Unagi no Kabayaki Hack(Japanese Style Grilled Eel with Sweet Soy Sauce). Sardine Kabayaki - Japanese Home Recipes. It's best to select big sardines, because they're easier to work with.

Sardines are fried and coated after with teriyaki-like sauce. Try this easy to make recipe! Taste one of the most popular Japanese mom's cook! You can cook Easy! Kabayaki-Style Sardines using 6 ingredients and 5 steps. Here is how you cook that.

Ingredients of Easy! Kabayaki-Style Sardines

1. Prepare 4 of medium-small Fresh sardines.
2. It's 1 1/2 tbsp of ♢Soy sauce.
3. Prepare 1 1/2 tbsp of ♢Sugar.
4. Prepare 1 1/2 tbsp of ♢Sake.
5. Prepare 1 tsp of ♢Ginger juice.
6. It's 1 of Katakuriko (or flour).

Not only easy to make but tastes really good you'll be. Recipes you can see there are designed as simple and easy as possible so that anyone can enjoy Japanese food at home! In this video, I would like to demonstrate how to make "sardine kabayaki", which is quite familiar to Japanese food fans. To get further information including the quantity of each.

Easy! Kabayaki-Style Sardines instructions

1. Thoroughly dry the excess moisture from the fish. Rfer toto learn how to cut open the sardines..
2. Coat the sardines with katakuriko (or flour). Shake off any excess..
3. Heat oil in a frying pan. Place the sardines into the pan with the skin side down and pan-fry on medium heat for about 3 minutes..
4. Once the skin side has browned, flip it over and pan-fry the opposite side for about 2 minutes..
5. Wipe off any excess oil from the pan and then add the combined ♢ sauce ingredients. Coat both surfaces of the fish with the sauce. If you'd like a more pronounced flavor, make sure to coat the fish with lots of sauce..

Kabayaki (蒲焼き) is a style of Japanese cooking - just like how Teriyaki (照り焼き) is actually a style of cooking, not the name of the sauce. This style of cooking is specifically for dishes prepared with fish. Typically a long fish is filleted, deboned, skewered, grilled without the sauce first, and then brushed. Blanketed with katsuobushi (鰹節) and coated with a sweet and savory dressing, these charred Japanese Style Grilled Bell Peppers wouldn't be out of place in a Tokyo izakaya. Delicious even though it's not eel.