Ingredients(Servings: 2)
Directions
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Coat the sardines in the sake, wipe away excess moisture and sprinkle pepper on the skin side.
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Remove the tomato stem, and slice into 4 thick pieces.
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Julienne the shiso, then quickly rinse and pat dry.
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Heat 1/2 Tbsp of the olive oil in a fry pan over medium heat, then saute both sides of (2) and remove. Sprinkle with salt and black pepper.
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Quickly wipe the fry pan and heat the remaining olive oil over medium heat. Lightly cover (1) with flour, then saute skin-side up for 2 to 3 minutes. Turn over and saute further for 2 minutes.
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Wipe the oil from the pan, add in (A) and lightly coat the sardines. Serve onto plates with (4) and (3) placed on top.
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