How to make Sardine Kabayaki ＆ Unagi sauce / Kabayaki eel sauce.(Recipe) Instead of eel.

Clean and gut the sardines, removing heads and tails.

Rinse the sardines under cold water and pat dry with paper towels.

In a small saucepan, combine soy sauce, mirin, sugar, and sake.

Heat the sauce over medium heat until the sugar dissolves, about 2-3 minutes.

Add grated ginger and minced garlic to the sauce, stirring well.

Simmer the sauce for 5-7 minutes until slightly thickened.

Heat cooking oil in a skillet over medium heat until shimmering.

Place the sardines in the skillet, skin-side down, and cook for 3-4 minutes.

Flip the sardines and brush with the sauce, cooking for another 3-4 minutes.

Remove the sardines from the skillet and place on a serving plate.

Drizzle additional sauce over the sardines and sprinkle with sesame seeds.

Prepare rice by rinsing it under cold water until the water runs clear.

Cook the rice in a pot with water and a pinch of salt, bringing to a boil.

Reduce heat to low, cover, and simmer for 15-20 minutes until tender.

Fluff the rice with a fork and serve alongside the sardines.

Garnish with chopped green onions before serving.

Equipment Needed

Spice Level:

Dietary

Allergens