Easiest Way to Cook Tasty Soft to the Bone Using a Pressure Cooker--Sardines with Umeboshi

Soft to the Bone Using a Pressure Cooker--Sardines with Umeboshi.

You can have Soft to the Bone Using a Pressure Cooker--Sardines with Umeboshi using 7 ingredients and 4 steps. Here is how you cook that.

Ingredients of Soft to the Bone Using a Pressure Cooker--Sardines with Umeboshi

1. You need 6 small of Sardines.
2. You need 1 of Umeboshi.
3. You need 2 slice of Ginger.
4. Prepare 3 tbsp of Sugar (light brown sugar).
5. Prepare 3 tbsp of Soy sauce.
6. It's 2 tbsp of Sake.
7. Prepare 200 ml of Water.

Soft to the Bone Using a Pressure Cooker--Sardines with Umeboshi instructions

1. Behead and gut the sardines, and wash away the blood. Wipe off the moisture. Mince the ginger into matchsticks, and use your hands to crush the umeboshi. Combine the ingredients, except for the sardines, in a pot and bring to a boil..
2. Once it comes to a boil, add the sardines, cover with the lid, and pressure-cook for 15 minutes. Then, let it sit until the gauge drops..
3. Once the gauge has dropped, open the lid, cover with a drop-lid, and simmer over medium heat until the sauce reduces by half..
4. Even the bones will be soft. The sweet and salty flavor goes great with rice..