Sardines are more sustainable fish. They are rich in numerous nutrients. Why don’t we eat them more? Canned Sardines are easy to use. They smell fishy? OK, add Sake (Rice Wine) and fresh Ginger to reduce the smell. This is a very satisfying dish but cost you very little.
1 Canned Sardines (in Water / Oil) *about 100g, drained
1 tablespoon Sake (Rice Wine)
2 tablespoons Dashi Stock OR Water
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
1 serving Freshly Cooked Rice
- Sprinkle with Sake (Rice Wine) over the drained Sardines.
- Slice Spring Onion coarsely, save some finely sliced green part for topping.
- Heat Dashi (OR Water), Sugar, Mirin, Soy Sauce and Ginger in a small frying pan or saucepan over medium heat, and bring to the boil. Add coarsely sliced Spring Onion (and Shimeji / Shiitake if you use), and cook until soft.
- Place drained 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.