Steps

1. First, scrape off the scales from the sardines (medium).
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2. Diagonally cut off the head of the sardines (medium), angling towards the fins.
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3. Cut off the tough scaly part of the belly of the sardines (medium) with a knife.
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4. Scoop out the entrails with the heel of the knife, then remove any remaining parts with your fingers and quickly rinse under running water.
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5. Thoroughly pat dry the rinsed sardines (medium) with paper towels. Wipe the inside of the belly as well.
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6. Peel the ginger (15g) and slice it thinly.
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7. Roll up the shiso leaves (5) and julienne them.
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8. Briefly rinse the julienned shiso leaves under water and drain. **(Key Tip!)** Do not soak in water for too long, as it will diminish their fragrance. Rinse quickly and drain immediately.
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9. In a frying pan, combine water (300cc), cooking sake (rice wine) (100cc), mirin (sweet rice wine) (100cc), soy sauce (50cc), and sugar (2 tbsp). Mix well to create the simmering liquid.
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10. Add the prepped sardines (medium) (6) to the frying pan with the simmering liquid, ensuring they do not overlap. **(Key Tip!)** Starting with cold liquid for fresh sardines prevents the skin from bursting and minimizes visual damage. Using a frying pan allows you to lay the fish without overlapping, preventing them from breaking apart.
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11. Place the umeboshi (pickled plums, approx. 10% salt) (6) and the thinly sliced ginger in the empty spaces.
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12. Place the frying pan over heat and bring the simmering liquid to a boil.
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13. Once boiling, reduce the heat to a simmer (between medium and low) and carefully skim off any scum that rises to the surface. **(Key Tip!)** Fish scum is a source of odor, so thoroughly removing it at the beginning of simmering is crucial.
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14. Cover with aluminum foil or a drop lid and simmer over medium-low heat for about 15 minutes. **(Key Tip!)** To prevent simmered fish from breaking apart, do not stir or flip them once they are in the pan. Using a drop lid ensures the simmering liquid evenly coats the fish and cooks them uniformly.
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15. After simmering for 15 minutes, turn off the heat and let it cool to room temperature with the drop lid still on. **(Key Tip!)** Simmered fish taste even better as they cool, as the flavor penetrates the flesh more deeply.
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16. Gently transfer the cooled, flavorful sardines to a serving dish.
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17. Garnish with the julienned shiso leaves and serve. Enjoy!
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