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Sardine Kabayaki Recipe

Sardine Kabayaki Recipe
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Serving : 2
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Prepare the ingredients before making Sardine Kabayaki in your home. Then, follow these steps below to serve Sardine Kabayaki for your family or friends.

Ingredients: Sardine Kabayaki

  • 4 fillets Sardines
  • 1 Katakuriko
  • Kabayaki sauce
  • 3 tbsp Soy sauce
  • 3 tbsp or 1-2 tablespoons if you prefer your sauce to be less sweet Sugar
  • 3 tbsp Sake
  • 1 tbsp Mirin
  • 3 tbsp Water
  • 1 shiso leaves, daikon radish sprouts, or julienned cucumber Toppings

How to Make Sardine Kabayaki

If you have prepared the ingredients needed, now time to start cooking. There are 13 steps you must follow to make Sardine Kabayaki in your home by yourself.

    Step 1
  • These are the sardines.
  • Step 2
  • Cut the head off.
  • Step 3
  • I believe that "kabayaki" means that fish should be butterflied from the back of it, so I cut the back open (I used my fingers to open it). You can off course open from the bottom.
  • Step 4
  • Take the guts and spine out, rinse well, and pat dry with paper towels.
  • Step 5
  • Coat the fish with katakuriko.
  • Step 6
  • Add oil to a skillet and pan-fry both sides of the fish. Cook the "meat" side first.
  • Step 7
  • Once it is done cooking, take it out from the skillet.
  • Step 8
  • Combine the ingredients for the kabayaki sauce.
  • Step 9
  • Add the sauce mixture from Step 8 in a skillet and bring it to a boil.
  • Step 10
  • Add the sardine from Step 7 in the skillet, and take care to dip only the flesh of the fish into the sauce. Then you're done.
  • Step 11
  • This amount of the sauce should be enough for 4 sardine fillets.
  • Step 12
  • The sauce maybe too concentrated for small children. Adjust the taste by not letting it simmer too much at Step 10 or adding more water to the sauce.
  • Step 13
  • Large-sized sardines have big bones, so you should remove those. You can also ask the grocer to fillet the fish for you.
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