Sardines Japanese-Style

Name: Sardines Japanese-Style
Yield: Serves 4 as one of 4-5 robata dishes
Cuisine: Japanese
Ingredients: sea salt and freshly ground black pepper; olive oil; sea salt and freshly ground black pepper; 12 small sardines, cleaned and gutted; 6 shiso leaves or ½ bunch of mint leaves; 10 cm (4 in.) piece of mooli (daikon); 10 cm (4 in.) piece of fresh ginger; 1 fresh wasabi root (or 2 tbsp powder); 10 cm (4 in.) piece of mooli (daikon); 100 ml (scant ½ cup) light soy sauce; 1 fresh wasabi root (or 2 tbsp powder); 2 cloves of garlic; 2 tbsp yuzu juice (alternatively, use grapefruit juice); 2 tbsp yuzu juice (alternatively, use grapefruit juice); 1 tsp shichimi chilli powder; 6 shiso leaves or ½ bunch of mint leaves

Preparation info

Serves
4
as one of 4-5 robata dishes

Difficulty
Easy

Appears in

Robata

By Silla Bjerrum

Published 2018

About

Sardines in Japan are eaten in a very similar manner to those in the Mediterranean, however there is a twist, and here they are served in their Japanese configuration: with finely grated wasabi, ginger and mooli (daikon), the holy trinity. This dish is packed with omega 3 oils, benefiting from the counter balance of the traditional Japanese condiments. In this recipe I use fresh wasabi, available online, however this can be replaced with powdered wasabi if not accessible.

Ingredients

Asia
Japan
Fish course
Pescatarian

Ingredients

Method