This kanroni is made in a pressure cooker so the bones get incredibly soft — you'll barely notice they're there! Sweet, savory, and totally melt-in-your-mouth good. ♪
Ingredients
2 servings- Sanma (Pacific saury) or iwashi (sardines)2
- Ginger1–2 cloves
- ★Soy sauce2 tbsp
- ★Mirin2 tbsp
- ★Sake2 tbsp
- ★Sugar2 tbsp
- ★Rice vinegar2 tbsp
- ★Water100cc
Directions
50 min- 1
Prepare the sanma to your preference. Remove the head and tail, then cut into bite-sized pieces. You can either remove or keep the innards.
- 2
To remove the innards, open the belly from the tail toward the head, then cut through the backbone near the base of the head. Pull the head out — the innards should come out cleanly with it.
- 3
Rinse away any blood from the cavity, then cut the sanma into chunks of your desired size.
- 4
Add 2 tbsp soy sauce, 2 tbsp mirin, 2 tbsp sake, 2 tbsp sugar, 2 tbsp rice vinegar, 100cc water, and 1–2 cloves of ginger to the pressure cooker and stir to combine.
- 5
Add the prepared sanma (2 fish) to the pressure cooker with the seasoning, then close the lid.
- 6
Heat over high heat. Once pressure is reached, reduce to low heat and cook for 20 minutes. If you notice a burning smell, turn off the heat immediately — soy sauce can scorch easily, so watch the heat carefully.
- 7
After 20 minutes, turn off the heat and let the pressure release naturally.
- 8
Once the pressure has fully released, open the lid, plate the cooked sanma, and serve.
Tips
If the soy sauce burns, it can affect the flavor, so keep a close eye on the smell while cooking. Managing the heat carefully in the pressure cooker will help ensure great results every time.
Nutrition
Per serving- Calories240 kcal
- Protein14 g
- Fat9 g
- Carbs16 g
- Sodium1.6 g
This kanroni is made in a pressure cooker so the bones get incredibly soft — you'll barely notice they're there! Sweet, savory, and totally melt-in-your-mouth good. ♪
Ingredients
2 servings- Sanma (Pacific saury) or iwashi (sardines)2
- Ginger1–2 cloves
- ★Soy sauce2 tbsp
- ★Mirin2 tbsp
- ★Sake2 tbsp
- ★Sugar2 tbsp
- ★Rice vinegar2 tbsp
- ★Water100cc
Directions
50 min- 1
Prepare the sanma to your preference. Remove the head and tail, then cut into bite-sized pieces. You can either remove or keep the innards.
- 2
To remove the innards, open the belly from the tail toward the head, then cut through the backbone near the base of the head. Pull the head out — the innards should come out cleanly with it.
- 3
Rinse away any blood from the cavity, then cut the sanma into chunks of your desired size.
- 4
Add 2 tbsp soy sauce, 2 tbsp mirin, 2 tbsp sake, 2 tbsp sugar, 2 tbsp rice vinegar, 100cc water, and 1–2 cloves of ginger to the pressure cooker and stir to combine.
- 5
Add the prepared sanma (2 fish) to the pressure cooker with the seasoning, then close the lid.
- 6
Heat over high heat. Once pressure is reached, reduce to low heat and cook for 20 minutes. If you notice a burning smell, turn off the heat immediately — soy sauce can scorch easily, so watch the heat carefully.
- 7
After 20 minutes, turn off the heat and let the pressure release naturally.
- 8
Once the pressure has fully released, open the lid, plate the cooked sanma, and serve.
Nutrition
Per serving- Calories240 kcal
- Protein14 g
- Fat9 g
- Carbs16 g
- Sodium1.6 g
Tips
If the soy sauce burns, it can affect the flavor, so keep a close eye on the smell while cooking. Managing the heat carefully in the pressure cooker will help ensure great results every time.