Sweetened Boiled Saury (Sanma no Kanro-ni, さんまの甘露煮)

Thanks to a pressure-cooker, cooking time is saved. Even bones become soft and edible. Bones contain a lot of calcium.


(3 servings)

  • 3 Pacific sauries (or sardines)
  • Soy sauce: 2 tbsp
  • Cooking sake: 2 tbsp
  • Mirin: 2 tbsp
  • Vinegar: 2 tbsp
  • Sugar: 2 tbsp
  • Water: 1 cup
  • Garlic: 2 thumbs (sliced)


  1. Put all seasonings and garlic in a pressure-cooker.
  2. Remove guts from sauries if you don’t like guts.
    1. TIPS: How to remove guts from a fish
      Place the tip of a knife in and run from the tail to the head, along with the bones.
    2. Put the tip of the knife to cut the joint between head and body.
    3. Pull down the head to remove the guts and wash them with running water.
  3. Chop the sauries into large pieces and put them in a pressure-cooker.
  4. Cover and heat it on high until the broth comes to a boil.
  5. Simmer over low heat for 20 minutes. However, if you smell burnt, stop the fire immediately. Note that soy sauce is easy to scorch.
  6. Turn the heat off and leave the pressure-cooker to cool it down at a room temperature. Open the lid when its pressure drops.
  7. Now your sweetened boiled Pacific saury is ready. いただきます( Itadakimasu)!

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