I recently experimented with making baby sardine tsukudani, and it was a delightful blend of savory and sweet with a hint of ginger that just hit the spot. Crafting this dish felt like paying homage to traditional Japanese flavors, and I loved how the sesame seeds added a perfect finishing touch to the glazed, tender sardines.
My Baby Sardine Tsukudani is a delightfully sweet and savory dish that features tender little sardines simmered in a richly flavored combo of soy sauce, mirin, and sake. I love how the dish gets a little kick from the finely julienned ginger and that it has a nutty finish from the sesame seeds.
A dish this tiny might make you think it’s not that much of a protein powerhouse, but it packs a punch with the much-maligned but oh-so-nutritious sardine.
Baby Sardine Tsukudani Recipe Ingredients
- Baby sardines (shirasu): High in protein and omega-3 fatty acids, promoting heart health.
- Soy sauce: Rich umami flavor, provides depth; contains sodium, use in moderation.
- Mirin: Sweet rice wine adds sweetness and shine; lower alcohol content than sake.
- Sake: Japanese rice wine, enhances flavors and tenderizes; evaporates during cooking.
- Ginger: Adds warmth and spice; known for anti-inflammatory and digestive benefits.
- Sesame seeds: Nutty notes and texture; source of healthy fats and minerals.
Baby Sardine Tsukudani Recipe Ingredient Quantities
- 100g baby sardines (shirasu)
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake
- 1 tablespoon sugar
- 1 tablespoon ginger, finely julienned
- 1 tablespoon sesame seeds
How to Make this Baby Sardine Tsukudani Recipe
1. Wash the baby sardines (shirasu) in cold water and drain well.
2. In a small saucepan, combine soy sauce, mirin, sake, and sugar. Stir until the sugar is dissolved.
3. Include the very finely cut ginger in the saucepan along with the sauce mixture.
4. Warm the sauce blend over medium heat until it starts to bubble.
5. When the mixture is at a gentle simmer, add the drained baby sardines to the saucepan.
6. Persist on low heat, softly mixing so as not to break up the fish, for 10 to 15 minutes as the sauce does its job. By the end, the sardines should be glazed with sauce.
7. If needed, taste and adjust the seasoning. According to your preference, you might add a little more soy sauce or sugar.
8. Remove the pan from the heat and scatter the sesame seeds over the sardines.
9. Sardines should be mixed gently so that the sesame seeds are evenly distributed.
10. Allow the tsukudani to cool completely before moving it to a serving dish. It can go straight from the pan to the table or be kept for another time in an airtight container in the refrigerator.
Baby Sardine Tsukudani Recipe Equipment Needed
1. Colander
2. Medium bowl
3. Small saucepan
4. Measuring spoons
5. Wooden spoon or silicone spatula
6. Cutting board
7. Knife
8. Serving dish or airtight container
FAQ
- Can I use frozen sardines?Absolutely! For this recipe, frozen baby sardines work just fine. Just be sure to thaw them completely before cooking, and drain any excess water that might be clinging to them.
- Is there a substitute for sake?For a similar flavor profile, substitute sake with either mirin or a little dry white wine.
- How long can I store the tsukudani?An airtight container in the fridge is where this can be kept for up to seven days. The text is advising that you seal and store the item only when it is entirely cooled.
- What is the best way to serve baby sardine tsukudani?It is customarily provided as an addition to unadorned rice, but you can use it alongside tofu and in sushi rolls.
- Can I add other ingredients?Certainly! Variation is possible by including chili flakes for heat or finely chopped kombu for a greater depth of umami.
- Are there any vegan alternatives?You can use mushrooms or tofu instead of the sardines for a vegan version and add a touch of kombu dashi to bolster the flavor.
- What kind of sesame seeds should I use?Sesame seeds, both white and black, lend a delightful, nutty flavor to dishes when cooked. Toasting sesame seeds lightly before adding them to a dish can step up their flavor profile another notch.
Baby Sardine Tsukudani Recipe Substitutions and Variations
Alternate sauces: 1. Make your own soy sauce substitute (see below). 2. Use alternative Asian condiments, such as mirin or rice vinegar (which is quite different from vinegar made from grapes); added in small amounts, these will create a flavor landscape in which soy sauce is not missed.
To make mirin, take rice vinegar and add a touch of sugar or sweet white wine.
Sake: A dry white wine or vinegar made from rice in smaller amounts (adjust for acidity)
Sweeteners: Honey or maple syrup
Ginger: Use galangal or ground ginger (if using ground, use less)
Pro Tips
1. Toasting the Sesame Seeds: Before adding the sesame seeds, toast them lightly in a dry pan over low heat until they are golden brown. This enhances their flavor and adds a subtle nuttiness to the dish.
2. Balancing Flavors: As you adjust the seasoning in step 7, consider adding a small splash of rice vinegar if you’d like to introduce a touch of acidity. This can help balance the sweetness and saltiness of the sauce.
3. Infusing More Flavor: For an additional layer of flavor, consider adding a small piece of kombu (dried kelp) to the sauce while it simmers. Remove it before serving to avoid any overpowering taste.
4. Texture Variation: If you enjoy a variety of textures, try incorporating a small amount of finely chopped green onions or scallions at the end of cooking along with the sesame seeds. This will add a fresh and slightly crisp element to the dish.
5. Storage Tip: The tsukudani can develop even more flavor over time. For best results, prepare it a day in advance, allowing the flavors to meld in the refrigerator before serving.
Baby Sardine Tsukudani Recipe
My favorite Baby Sardine Tsukudani Recipe
Equipment Needed:
1. Colander
2. Medium bowl
3. Small saucepan
4. Measuring spoons
5. Wooden spoon or silicone spatula
6. Cutting board
7. Knife
8. Serving dish or airtight container
Ingredients:
- 100g baby sardines (shirasu)
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake
- 1 tablespoon sugar
- 1 tablespoon ginger, finely julienned
- 1 tablespoon sesame seeds
Instructions:
1. Wash the baby sardines (shirasu) in cold water and drain well.
2. In a small saucepan, combine soy sauce, mirin, sake, and sugar. Stir until the sugar is dissolved.
3. Include the very finely cut ginger in the saucepan along with the sauce mixture.
4. Warm the sauce blend over medium heat until it starts to bubble.
5. When the mixture is at a gentle simmer, add the drained baby sardines to the saucepan.
6. Persist on low heat, softly mixing so as not to break up the fish, for 10 to 15 minutes as the sauce does its job. By the end, the sardines should be glazed with sauce.
7. If needed, taste and adjust the seasoning. According to your preference, you might add a little more soy sauce or sugar.
8. Remove the pan from the heat and scatter the sesame seeds over the sardines.
9. Sardines should be mixed gently so that the sesame seeds are evenly distributed.
10. Allow the tsukudani to cool completely before moving it to a serving dish. It can go straight from the pan to the table or be kept for another time in an airtight container in the refrigerator.