Prep Time: 20 mins
Cooking Time: 10 mins
Servings: 2 persons
- 6 sardines, butterflied, removed the bones.
- 4 tbsoons of plain flour
- 3 tbpoons of vegetable oil
- 1 spring onion, finely chopped
- 1 tbs of sesame seeds, grated
- Schimi spice (if you have one, it is very good spice as a topping)
- 2 tbspoons of soya sauce
- 1 tbspoon of brown sugar
- 1 tbspoon of sake/white wine
- 1 tspoon of honey
- Mix all the seasonings to make Kabayaki sauce.
- 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 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.
[How would I serve kabayaki sardine?]
I personally like to serve my kabayaki sardine on the top of freshly cooked rice.
It is also traditional in Japan to serve them with fresh vegetables, rice and miso soup.