Japanese sardines with togarashi butter, miso aubergine and spinach Recipe


  1. Mix 75 g butter and 10 g shichimi togarashi together. Place onto a large piece of cling film and roll into a sausage shape, twisting the ends tightly. Refrigerate until solid. This might make more butter than you need but it will keep well in the fridge.
  2. Preheat the grill to high. Rinse 2 sardines* well and gently pat them dry them with paper towels. Place the sardines under the grill until they are fully charred, then turn over and grill until the other side is fully charred and the fish is cooked through. Drizzle with the lemon juice and top each with a slice of the shichimi togarashi butter. Set aside.
  3. To make the miso aubergine, place  bite-sized chunks of a small aubergine in a bowl of cold water and soak for 10 minutes. Mix together 2 tbsp sake, 1,5 tbsp mirin and 1,5 tbsp soy sauce in a small bowl and set aside. 
  4. Drain and pat the aubergine dry with kitchen paper. Heat a frying pan until hot then add 2 tbsp vegetable and 1 tbsp sesame oil with a finely chopped dried Chinese chillie. Cook for 1 minute then stir in the aubergine. Cook for 3–4 minutes or until soft.
  5. Turn up the heat, add the sauce in the bowl and cook for 1 minute. Stir in a tbsp palm sugar and cook for 1 minute. Mix 1 tbsp miso with 3 tablespoons of warm water, add to aubergine and cook, stirring constantly, for 3–4 minutes or until the aubergine is soft and tender. Spoon into a bowl and sprinkle with a finely chopped spring onion.
  6. To make the salad, blanch 100 g spinach in boiling salted water, drain through a sieve then run cold water over it until it has cooled. Press any liquid from the spinach and roughly chop. Put into a bowl. Mix 1/2 tsp sake, 1/2 tsp mirin, 1,5 tbsp soy sauce and 1 tbsp palm sugar together then pour over the spinach and toss. Finish with 1,5 tbsp roasted sesame seeds.
  7. Place the sardines, aubergine and spinach between 4 plates and serve.

    * By the way I order my sardines fresh frozen from Hokkai so they are cleaned and I only have to stick them in a 130°C oven for 7 mins.

    (Here the original BBC recipe)


from simple food, looking good
Japanese sardines with togarashi butter, miso aubergine and spinach Recipe

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Japanese sardines with togarashi butter, miso aubergine and spinach Recipe https://sweetteabiscuits.blogspot.com/2020/06/japanese-sardines-with-togarashi-butter.html

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