Boiled Sardines and Japanese Herbs
Ingredients(Servings: 2)
Directions
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Remove the head and innards of the sardines. Cut into round slices.
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Julienne the long onion, ginger and lemon peel. Set aside some of each for garnish. Slice the red chili pepper into small rounds.
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Bring (A) and 200 ml (6.8 fl. oz.) of water to a boil in a pot, add in the sardines and then (2).
- Cover with a drop lid* and simmer. Continue to simmer until the cooking liquids evaporate and the ingredients have a nice glaze.
- A drop lid is a lid that floats on top of the liquid in pots and pans while simmering foods. It allows heat to be evenly distributed so ingredients cook evenly and quickly. You can purchase one, or make a substitute out of aluminum foil.
Cooking Basics
In Japanese, this style of cutting up long onions is called "white-hair slicing", in the image of slicing up the onion into such fine strips that these are similar to white (gray) hair.
Chop up into 4 cm (1.6 in.) lengths, slice each vertically and remove the soft core. Stack the outer layers and starting at one edge, julienne across into ultra-fine strips. These ultra-fine strips are not cooked when used as garnish. If placed in water for about 10 minutes, drained and squeezed of any excess moisture, these strips will be fresh and crunchy yet mellow in flavor.
Peel the skin of the ginger, and cut thinly, gradually sliding and stacking the slices. Then thinly slice from end to end.
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