Name: Rolled Sardines with Plum Paste (Iwashi No Umé Maki Yaki)
Yield: Serves four
Cuisine: Japanese
Ingredients: 4 umeboshi, about 30 g/1¼ oz total weight (choose the soft type); 8 sardines, cleaned and filleted; 5 ml/1 tsp salt; 5 ml/1 tsp toasted sesame seeds; 16 shiso leaves, cut in half lengthways; 1 lime, thinly sliced, the centre hollowed out to make rings, to garnish; 5 ml/1 tsp sake

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

Japanese cooks seek to taste and express the season in their cooking, and menus always include some seasonal ingredients. This dish, Iwashi No Umé Maki Yaki, is one of many recipes to celebrate the arrival of the harvest, when the sardine season peaks in autumn.

Ingredients

8 sardines, cleaned and filleted
5 ml/1 tsp salt

Asia
Japan
Fish course
Pescatarian
Gluten-free
Autumn

Method

Carefully cut the sardine fillets in half lengthways and place them side by side in a large, shallow container. Sprinkle with salt on both sides.
Remove the stones (pits) from the umeboshi and put the fruit in a small mixing bowl with the sak