Seasoned Sardine — Iwashi Kabayaki

Canned sardine in kabayaki sauce — the same sweet-savoury glaze used for grilled eel, applied to a fish that is both more affordable and easier on stocks.

Sardine (iwashi) is oily and full flavoured, which is exactly what kabayaki needs. The sauce is built from good soy, mirin and sugar, and it caramelises against the fish so the surface firms slightly while the flesh underneath stays tender and juicy.

The bones soften in the can, so it eats whole.

Why Choose It?

• Kabayaki style: the eel glaze, on a fish that suits it just as well.
• Ready to eat: open and serve, hot or cold.
• Bones softened: edible after canning, nothing to pick out.
• Rich and oily: sardine carries the sauce rather than disappearing under it.
• Keeps in the cupboard: a meal waiting on a shelf.

How To Serve It:

• Unadon style: over hot rice with a little sansho pepper, the way you would eat eel.
• Grilled briefly: a minute under a hot grill to caramelise the glaze further.
• With egg: through a tamago donburi.
• Straight from the can: cold, with rice or a drink.

Storage:
Store the unopened can in a cool, dry place. Once opened, transfer to a covered container, refrigerate and eat within two days.

Allergen:
Contains fish, soy and wheat.

The eel dish, without the eel price. Order now.