Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, "boneless" pacific saury or sardines in sweet-salty sauce (kanroni) cooked in a pressure cooker. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
"Boneless" Pacific Saury or Sardines in Sweet-Salty Sauce (Kanroni) Cooked in a Pressure Cooker is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. "Boneless" Pacific Saury or Sardines in Sweet-Salty Sauce (Kanroni) Cooked in a Pressure Cooker is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook "boneless" pacific saury or sardines in sweet-salty sauce (kanroni) cooked in a pressure cooker using 8 ingredients and 18 steps. Here is how you cook it.
The ingredients needed to make "Boneless" Pacific Saury or Sardines in Sweet-Salty Sauce (Kanroni) Cooked in a Pressure Cooker:
- Get 2 Pacific saury (sanma); sardines are OK too
- Prepare 2 tbsp Soy sauce
- Make ready 2 tbsp Mirin
- Prepare 2 tbsp Sake
- Take 2 tbsp Sugar
- Get 2 tbsp Vinegar
- Get 100 ml Water
- Take 1 to 2 pieces Ginger
Steps to make "Boneless" Pacific Saury or Sardines in Sweet-Salty Sauce (Kanroni) Cooked in a Pressure Cooker:
- Chop up the ginger.
- Put all the ingredients, except for the Pacific saury, in the pressure cooker.
- Cut up the Pacific saury in the way you prefer. You can just chop off the head and tail and cut the rest into large pieces with the guts still inside. You can remove the guts if you prefer, of course.
- This is my preferred way to clean fish. First, make a cut from the head towards the tail.
- Insert the knife at the base of the head, and cut through the main bone that connects the head and the body.
- If you pull the head downwards the guts will come out with it. If you do it like this you can remove the guts quite easily.
- After the guts have been removed, wash off the blood inside the fish. Chop up the fish body into large pieces.
- Put the fish pieces in the pressure cooker with the ingredients you already put in (in Step 2).
- Lock the lid on and start cooking over high heat.
- When the cooker comes up to pressure, turn the heat down to low and simmer for 20 minutes. If it smells like it's burning, turn the heat off. Soy sauce burns easily so watch out.
- After 20 minutes, turn the heat off, and leave the pressure cooker alone until it cools down and de-pressurizes.
- When the pressure is down, take the lid off, transfer the fish to serving plates and it's done.
- I wrote the recipe using Pacific saury, but it's the same if you use sardines. Just adjust the ingredient amounts depending on how much fish you are cooking.
- It's so easy, but it's amazingly delicious. You can't feel the bones at all.
- Whether or not you leave the guts in is your preference. Some people like to eat the guts separately, grilled with a little salt. The kanroni is delicious made with fish with the guts still in too - I recommend it.
- The bitter taste of the guts is very nice in kanroni since it's quite sweet. But again, it depends on your tastes.
- I wrote out the recipe with easy to remember ingredient amounts. If you find a better ratio, please let me know.
- I use regular white sugar in the recipe, but you can use dark brown sugar and so on instead.
So that is going to wrap this up with this special food "boneless" pacific saury or sardines in sweet-salty sauce (kanroni) cooked in a pressure cooker recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
