Served hot or cold, iwashi-no-shoga-ni is a popular dish prepared at home that may also be made using saury or mackerel. The spicy tang of ginger and umami of soy sauce are perfect complements to the rich strong sardine flavor.
351 kcal Protein 25.1 g Fat 16.6 g (per person)
- 8 medium-sized fresh sardines cleaned, scaled and gutted, 100 g / 3.5 oz. each
- 1 knob ginger 20 g / 0.7 oz.
- 120 ml / 1/2 C water
- 120 ml / 1/2 C sake
- 3 T Kikkoman Manjo Mirin
- 3 T Kikkoman Soy Sauce
- 2 T granulated sugar
- If using whole sardines, cut off tails and heads.
- Rinse both inside and outside of the fish with cold running water until the water runs clear. Pat the fish dry. Cut each sardine into three pieces.
- Cut ginger into thin slices. Julienne half of these and set aside for use as garnish.
- Place the sardines close together but without overlapping into a pot and add water, sake and sliced ginger.
- Bring to a boil over medium heat, then skim off foam. Cover with a drop-lid or parchment paper (see photo) and continue to cook for about 5 minutes.
- Remove parchment or drop-lid to add mirin and sugar. Rotate the pot and replace lid/parchment, and allow to cook for another 5 minutes over medium-low heat.
- Remove cover again to add soy sauce; rotate pot and replace lid; cook an additional 5 minutes. Remove lid or parchment; continue to cook until the liquid has nearly evaporated.
- Place the fish on a serving dish garnished with julienned ginger and serve.
Recipe by Kikkoman Corporation
1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml