One of the Japanese food I rarely eat in the United States is stewed fish, probably because buying fish suitable for stewing itself is a challenge. Flounders, mackerels, alfonsinos, threadsail filefish are some of the fish that are often stewed.
Then I wondered, could I use unflavored canned sardines for fresh sardines. To my surprise, it turned out to be amazingly delicious. This recipe prepares in just 5 minutes, and the sardines don’t taste like they came out of a can.
The point of this recipe is to use sliced ginger and umeboshi, both of which give refreshing aroma to counteract the fishy smell.
It is delicious as a main dish or side dish, but also tastes great to pour everything (including the broth) over a bed of rice in a bowl.
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Submitted on 2015/07/08 at 7:54 pm
I was interested in your stewed canned sardines. I have never heard of noodle soup base. Can you describe what this is and maybe a brand name?
Submitted on 2015/07/08 at 8:04 pm | In reply to Krystin
Thank you for the comment. Look at my post of noodle soup base (http://japanese-kitchen.net/noodle-soup-base/). You can find explanation of what it is, a link to how to make on your own, and some product examples of popular Japanese brands.