SEAFOODAWORLD COOKING RECIPE 
JAPANESE. BOILED SARDINES ("Iwashi no nituke")
Schedule time
90 minutes
Origin
Japan
Recommended time to eat
Lunch, Dinner
Recommended for
All peoples
Accompanied drink
Rice wine, Beer, White wine
Composition, raw sardines(Per 100g. 3.5 oz.)
Energy 213 Kcal, Water 64.2 %, Protein 19.2 %, Fat 13.8 %, Carbohydrates 0.5 %, Ash 1.9 %, Calcium 70 mg, Phosphorus 200 mg, Iron 1.7 mg, Sodium 360 mg, Potassium 340 mg, Retino 18 mg, Carotene 0 micron, Retinal Potency 60 IU, Thiamine 0.03 IU, Riboflavin 0.36 mg, Niacin 7.7 mg, Ascorbic acid 1.0 mg. Composition was calculated using the Standard Tables of Food Composition in Japan.
Message from the Chef
The food which is extremely good for the body.
Ingredients(4 portion)
600 g or 36 oz. Sardines, (1000g or 35 oz, refuse 40 %, meat is 600g or 22 ozs)
75 g or 1 tabespoon soy sauce SOY SAUCE LIQUID ("Soy")
75 g or tablespoon Rice wine or white wine Rice winw direction
60 g or 5 tablespoon Ume purre UME PICKLES PUREE (PRESERVED ("Umeboshi-no-puree" )
40 g or 1 oz. ginger or GINGER PICKLES (PRESERVED) ("Gari")
850 g or 30 oz. Total. 500 g or 18 oz. Yield
Directions
1. Remove sardines heads and entrails.
2. Add soy sauce, rice wine or white wain, Ume pickles puree, ginge slice to the pan.
3. Mix all ingrediens and bring to a simmer.
4. Boils until bonns becomes soft, 40-60 minutes.
Photos
Top left: Sardines, Top right: Soy sauce, Top end: Ginger
12 Apr, 2003