Sardines are healthier and more sustainable fish. Sardines are rich in numerous nutrients. Why don’t we eat them more? Canned Sardines are easy to use. They smell fishy? OK, add fresh Ginger and Sake (Rice Wine) if you can consume Alcohol. This is a very satisfying dish but cost you very little.
1 (*about 100g) Canned Sardines (in Water / Oil) *drained
1/3 cup Water
1 tablespoon Sake (Rice Wine) *optional
1 teaspoon Sugar
1 tablespoon Mirin
1 tablespoon Soy Sauce
1 teaspoon Grated Fresh Ginger
1 Spring Onion
Shimeji / Shiitake *optional
2 Eggs *lightly whisked
- Slice Spring Onion coarsely, save some finely sliced green part for topping.
- Heat Water, Sake, Sugar, Mirin, Soy Sauce and Ginger in a small frying pan or saucepan over medium heat. Add coarsely sliced Spring Onion (and Shimeji / Shiitake if you use), and cook until soft.
- Place drained canned Sardines over the mixture, pour the egg over evenly, sprinkle with the finely sliced Spring Onion. DO NOT stir. Cover the pan with a lid, if you have it, and cook until the egg is set.
- Half fill a bowl with freshly cooked rice and cover it with the mixture.