The bones melt in your mouth! This saury kanroni is made in a pressure cooker and tastes just like the master's recipe from Shibuya. You can easily recreate it at home! ♪
Ingredients
2 servings- Saury (sardines also work)2
- Ginger1–2 cloves
- ★Soy sauce2 tbsp
- ★Mirin2 tbsp
- ★Sake2 tbsp
- ★Sugar2 tbsp
- ★Vinegar2 tbsp
- ★Water100 cc
Directions
35 min- 1
Prep the saury as desired. Remove the head and tail, then cut into chunks. You can choose to remove or keep the innards.
- 2
If removing innards, open the belly from the tail toward the head, insert the knife at the base of the head to sever the backbone.
- 3
Pull out the head to easily remove the innards. Then rinse away any blood from the belly and cut the saury into appropriately sized pieces.
- 4
Place all ingredients except the saury into the pressure cooker, add the ★ seasonings, and mix well.
- 5
Add the prepped saury to the pot with the seasoning and close the lid.
- 6
Bring to a boil over high heat, then reduce to low heat once pressure builds. Simmer for 20 minutes. If you smell burning, turn off the heat immediately.
- 7
After 20 minutes, turn off the heat and let the pressure release naturally.
- 8
Once pressure has released, open the lid and transfer the cooked saury to a serving dish. Complete!
Tips
Be careful not to let the soy sauce burn, as this will damage the flavor. Pay attention to the smell while cooking. Also, managing the heat properly in the pressure cooker will help prevent mistakes.
Nutrition
Per serving- Calories280 kcal
- Protein22 g
- Fat16 g
- Carbs12 g
- Sodium2.8 g
The bones melt in your mouth! This saury kanroni is made in a pressure cooker and tastes just like the master's recipe from Shibuya. You can easily recreate it at home! ♪
Ingredients
2 servings- Saury (sardines also work)2
- Ginger1–2 cloves
- ★Soy sauce2 tbsp
- ★Mirin2 tbsp
- ★Sake2 tbsp
- ★Sugar2 tbsp
- ★Vinegar2 tbsp
- ★Water100 cc
Directions
35 min- 1
Prep the saury as desired. Remove the head and tail, then cut into chunks. You can choose to remove or keep the innards.
- 2
If removing innards, open the belly from the tail toward the head, insert the knife at the base of the head to sever the backbone.
- 3
Pull out the head to easily remove the innards. Then rinse away any blood from the belly and cut the saury into appropriately sized pieces.
- 4
Place all ingredients except the saury into the pressure cooker, add the ★ seasonings, and mix well.
- 5
Add the prepped saury to the pot with the seasoning and close the lid.
- 6
Bring to a boil over high heat, then reduce to low heat once pressure builds. Simmer for 20 minutes. If you smell burning, turn off the heat immediately.
- 7
After 20 minutes, turn off the heat and let the pressure release naturally.
- 8
Once pressure has released, open the lid and transfer the cooked saury to a serving dish. Complete!
Nutrition
Per serving- Calories280 kcal
- Protein22 g
- Fat16 g
- Carbs12 g
- Sodium2.8 g
Tips
Be careful not to let the soy sauce burn, as this will damage the flavor. Pay attention to the smell while cooking. Also, managing the heat properly in the pressure cooker will help prevent mistakes.