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Soft To The Bone Using A Pressure Cooker--sardines With Umeboshi Recipe

Soft to the Bone Using a Pressure Cooker--Sardines with Umeboshi Recipe
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Prepare the ingredients before making Soft to the Bone Using a Pressure Cooker--Sardines with Umeboshi in your home. Then, follow these steps below to serve Soft to the Bone Using a Pressure Cooker--Sardines with Umeboshi for your family or friends.

Ingredients: Soft to the Bone Using a Pressure Cooker--Sardines with Umeboshi

  • 6 small Sardines
  • 1 Umeboshi
  • 2 slice Ginger
  • 3 tbsp Sugar (light brown sugar)
  • 3 tbsp Soy sauce
  • 2 tbsp Sake
  • 200 ml Water

How to Make Soft to the Bone Using a Pressure Cooker--Sardines with Umeboshi

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Soft to the Bone Using a Pressure Cooker--Sardines with Umeboshi in your home by yourself.

    Step 1
  • Behead and gut the sardines, and wash away the blood. Wipe off the moisture. Mince the ginger into matchsticks, and use your hands to crush the umeboshi. Combine the ingredients, except for the sardines, in a pot and bring to a boil.
  • Step 2
  • Once it comes to a boil, add the sardines, cover with the lid, and pressure-cook for 15 minutes. Then, let it sit until the gauge drops.
  • Step 3
  • Once the gauge has dropped, open the lid, cover with a drop-lid, and simmer over medium heat until the sauce reduces by half.
  • Step 4
  • Even the bones will be soft. The sweet and salty flavor goes great with rice.
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