This sardine Kabayaki rice bowl is perfect even for those who typically shy away from sardines.
Sardines have long been a staple in the Japanese diet, coming in many forms such as fresh, dried, or canned.
Not only are they full of umami flavor, but they are also packed with nutrients like EPA, DHA, vitamin D, calcium, and selenium, making them a health powerhouse.
This recipe highlights the deliciousness of sardines by reducing their fishy smell through a technique called shimofuri (light parboiling), and boosts the umami by combining the natural inosinate from the fish with umami seasoning.
Give this nutrient-rich and satisfying rice bowl a try—it’s delicious and nutritious!
10 minutes
Rinaty
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 5 butterflied sardines (use only the fillets)
- 1/2 tsp. salt
- 1/2 tsp. umami seasoning (e.g. Ajinomoto)
- 3 tbsp. all-purpose flour
- 1 1/2 tbsp. vegetable oil
- 2 tbsp. soy sauce
- 2 tbsp. mirin
- 1 tbsp. sake
- 1 tbsp. sugar
- hot water, as needed
- umami seasoning, a light sprinkle
- cooked rice, as needed
- shiso leaves (perilla), optional
- white sesame seeds, optional
INSTRUCTIONS
- 1
Cut each butterflied sardine fillet into three pieces. Use only the flesh—discard the head and bones if still attached.
- 2
Sprinkle ½ tsp. each of salt and umami seasoning evenly over the sardines. Let them sit for 5 minutes. Bring a kettle of water to a boil. Combine soy sauce, mirin, sake, and sugar in a small bowl.
- 3
Pour hot water over the sardines to rinse away the fishy odor (shimofuri). Discard the water and repeat. Pat the sardines dry with paper towels.
- 4
Lightly sprinkle more umami seasoning over the sardines, then dredge them in flour.
- 5
Heat vegetable oil in a skillet over medium heat. Fry the sardines on both sides until golden brown and cooked through.
- 6
Pour in the sauce mixture and cook, turning the sardines to coat them, until the sauce reduces and thickens slightly. Sprinkle with sesame seeds.
- 7
Place freshly steamed rice in bowls. Lay a shiso leaf over the rice (if desired), then arrange the sardines on top. Drizzle with any remaining sauce.
RecipeID
219
Tips & Notes
Replacing half of the salt with an umami seasoning (such as Ajinomoto) helps reduce the fishy odor and produces a fluffier texture.
The combination of inosinate (from the sardines) and glutamate (from the umami seasoning) results in an umami that is 7 to 8 times richer than the fish alone!
Do not skip the shimofuri (hot water rinse) process; it’s crucial to eliminating the fishy odor.
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About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."