Sardines in Butter Soy Sauce and Rice

Ultra simple recipe - make it all in one pot.

Recipe By: Yukari Elliott (https://cookbuzz.com/kitchen/31)
Serves 4 Cook: 20 min

Ingredients

Tinned sardines in oil 1
Spring onions 4
Ginger 1 thumb
Garlic 1 clove
White sesame seeds (whole or crushed) 2 tbsp
Soy sauce 2 tsp
Mirin 2 tbsp
Chinese chilli bean sauce 1 tsp
Vinegar 1 tbsp

Method

1
Finely chop the garlic, slice the spring onion and grate the ginger.
2
Put the sardines in oil, garlic and chilli bean sauce into a pan and fry, stirring with a wooden spoon.
3
Add the spring onions and ginger. When the oil is absorbed, turn the heat down to medium.
4
Add the soy sauce, mirin and vinegar and stir. Allow the liquid to evaporate, stirring all the time.
5
Add the sesame and stir in lightly, it's ready to serve.

Tips & Note

●Even if it's cold, you can re-fry it in a dry pan to revive the wonderful flavour.

Sardines in Butter Soy Sauce and Rice

Ultra simple recipe - make it all in one pot.

Recipe By: Yukari Elliott (https://cookbuzz.com/kitchen/31)

Serves 4

Cook: 20 min

Ingredients

Tinned sardines in oil 1
Spring onions 4
Ginger 1 thumb
Garlic 1 clove
White sesame seeds (whole or crushed) 2 tbsp
Soy sauce 2 tsp
Mirin 2 tbsp
Chinese chilli bean sauce 1 tsp
Vinegar 1 tbsp

Sardines in Butter Soy Sauce and Rice

Recipe ID :1497 Posted on 27 DEC 2015

Serves 4

Cook 20min
views 1,977
printed 60

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Ultra simple recipe - make it all in one pot.

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Ingredients

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1
4
1 thumb
1 clove
2 tbsp
2 tsp
2 tbsp
1 tsp
1 tbsp

Method

Cook
20min
1
Finely chop the garlic, slice the spring onion and grate the ginger.
2
Put the sardines in oil, garlic and chilli bean sauce into a pan and fry, stirring with a wooden spoon.
3
Add the spring onions and ginger. When the oil is absorbed, turn the heat down to medium.
4
Add the soy sauce, mirin and vinegar and stir. Allow the liquid to evaporate, stirring all the time.
5
Add the sesame and stir in lightly, it's ready to serve.

Tips & Note

●Even if it's cold, you can re-fry it in a dry pan to revive the wonderful flavour.

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Yukari Elliott
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