Sardine Serenade
Simmered Soy-Ginger Sardines Over Steamed Rice with Scallions and Soft-Boiled Eggs
35 minutes
Serves 4
DinnerJapaneseDairy-freeNut-free
Herb's take
This Japanese donburi bowl makes the most of humble tinned sardines, transforming them with a quick soy, mirin, and ginger simmer. You'll learn how to balance powerful umami with sweet and bright aromatics, and how timing your egg just right takes this from simple to sublime.
Ingredients
Yield
4
Instructions
- 01Combine the rinsed rice and water in a pot with a tight-fitting lid. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let steam, covered, for 10 minutes.
- 02Meanwhile, bring a medium saucepan of water to a boil. Gently lower in the eggs and simmer for exactly 7 minutes for jammy yolks. Remove and transfer to an ice bath until cool, then peel.
- 03Heat the neutral oil in a skillet or shallow saucepan over medium heat. Add the ginger and garlic and sauté for 1 minute until fragrant but not browned.
- 04Add the drained sardines to the skillet in a single layer. Gently break them in half if needed.
- 05Pour in the soy sauce, mirin, and sugar. Simmer for 4–5 minutes, spooning sauce over the sardines occasionally.
- 06Remove from heat and stir in the rice vinegar.
- 07To assemble, divide rice among four bowls. Top each with simmered sardines and plenty of sauce, then scatter over scallions and sesame seeds. Halve the eggs and place one atop each bowl.
- 08Serve immediately. Season with additional soy sauce at the table if desired.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.