It’s been long time since I posted the last article. There are some reasons for this; first, I have been studying English in an English school since January, and second, I just wanted to stay away from the kitchen and think about my life once again etc. Anyway, I am now back on my website and hope to publish more articles in (even) better English! lol
The recipe I want to share today is Kabayaki, pan-fried fish glazed with kabayaki sauce. Kabayaki is a kind of Teriyaki, and a very traditional of way to cook fish. The most clear difference between them is Kabayaki has much more sweetness in the sauce. Which sauce to use is absolutely up to you, although there is a strong tendency about which sauce is more suitable for certain kinds of ingredients. Chicken or yellowtail, for instance, are very common to be cooked with Teriyaki sauce. On the other hand, Sardine or Japanese eel are well-known to go well with Kabayaki sauce. Furthermore, the way of cooking Kabayaki is totally different depending on which fish you use. Today, I will introduce you the most common way to make Sardine Kabayaki.
[Ingredients] 2 Servings
- 4~6 sardines (Depends on how much you want. I usually give 2~3 sardines for each)
- 3-4 tbs of plain four (to cover the sardines)
- 3 tbs of vegetable oil
- 1 spring onion (as a topping)
- 1 tbs of sesame seeds (as a topping)
- Schimi spice (if you have one, it is very good spice as a topping)
- 2 tbs of soya sauce
- 1 tbs of mirin*
- 1 tbs of brown sugar
- 1 tbs of sake
- Finely cut the spring onion. Grate sesame seeds. Mix all the seasonings to make Kabayaki sauce. If you do not feel comfortable with fish bones, then remove them all.
- Toss the sardines into plain four. Make sure they are fully coated by the flour.
- Pour the vegetable oil into a hot frying pan. When the temperature of the oil also gets hot, place the sardine on the frying pan. When the one side gets crispy, turn over them and make the other side got crispy as well.
- Pour Kabayaki sauce into the pan. Start to turn over more frequently so as not to burn the fish.
- When the sardines are glazed with thick Kabayaki sauce, then turn off the cooker.
- Serve the sardines with spring onion, sesame seeds and shichimi spice on top.
After you try my recipes, let’s share the photo of your food on Instagram with #jhomerecipes or #japanesehomerecipes. I would appreciate your support! x