Recipe of Speedy Soft to the Bone Using a Pressure Cooker--Sardines with Umeboshi

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The ingredients needed to make Soft to the Bone Using a Pressure Cooker–Sardines with Umeboshi:

1. Make ready 6 small Sardines
2. Make ready 1 Umeboshi
3. Take 2 slice Ginger
4. Make ready 3 tbsp Sugar (light brown sugar)
5. Prepare 3 tbsp Soy sauce
6. Prepare 2 tbsp Sake
7. Take 200 ml Water

Steps to make Soft to the Bone Using a Pressure Cooker–Sardines with Umeboshi:

1. Behead and gut the sardines, and wash away the blood. Wipe off the moisture. Mince the ginger into matchsticks, and use your hands to crush the umeboshi. Combine the ingredients, except for the sardines, in a pot and bring to a boil.
2. Once it comes to a boil, add the sardines, cover with the lid, and pressure-cook for 15 minutes. Then, let it sit until the gauge drops.
3. Once the gauge has dropped, open the lid, cover with a drop-lid, and simmer over medium heat until the sauce reduces by half.
4. Even the bones will be soft. The sweet and salty flavor goes great with rice.

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