Simple Way to Prepare Super Quick Homemade Grilled Sardine Rolls with Umeboshi and Shiso Leaves

Grilled Sardine Rolls with Umeboshi and Shiso Leaves
Grilled Sardine Rolls with Umeboshi and Shiso Leaves

Hey everyone, it is John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, grilled sardine rolls with umeboshi and shiso leaves. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Grilled Sardine Rolls with Umeboshi and Shiso Leaves is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Grilled Sardine Rolls with Umeboshi and Shiso Leaves is something that I have loved my entire life.

To get started with this recipe, we must prepare a few components. You can cook grilled sardine rolls with umeboshi and shiso leaves using 5 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Grilled Sardine Rolls with Umeboshi and Shiso Leaves:
  1. Make ready 4 small fillets Sardines
  2. Take 2 large Umeboshi (not the hard, crunchy type)
  3. Prepare 4 large Shiso leaves
  4. Prepare 1 tbsp Soy sauce
  5. Make ready 1 tbsp Sake
Instructions to make Grilled Sardine Rolls with Umeboshi and Shiso Leaves:
  1. Mince the umeboshi to make a paste. Cut off the heads of the sardines, remove the guts and bones, then fillet. Butterfly them if they're on the smaller side.
  2. Blot the excess moisture from the sardines with a paper towel, then spread the umeboshi paste from Step 1 over the inside flesh. Place a shiso leaf on each fillet, then wrap and secure with a toothpick.
  3. Arrange the sardines in a non-stick frying pan (otherwise, use a small amount of vegetable oil), then fry over medium heat. Each side should take only about 30 seconds.
  4. Once they are nicely browned, pour in the soy sauce and sake, then cover with a lid. Steam-cook for about 2 minutes on low heat, then remove the toothpicks and serve.

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