Sashimi-style Small Sardines (Ko-iwashi no Arai)
A Seto Inland Sea-style dish where small sardines are prepared quickly without a knife, using a plastic packing strap. The fillets are chilled and firm-pressed in light salt water with ice, and served with soy sauce infused with toasted chili pepper.
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🍳 Cooking Flow
Make a loop with a plastic packing strap and strip the flesh along the sardines' bones to fillet them. → Quickly rinse in cold, light salt water with ice, and gently squeeze out the moisture. → Finely chop chili pepper that has been toasted over an open flame and add to soy sauce. → Serve on a bed of shiso (perilla) leaves with the chili soy sauce on the side.
Cooking Steps
Brief Cooking Order
Make a loop with a plastic packing strap and strip the flesh along the sardines' bones to fillet them. → Quickly rinse in cold, light salt water with ice, and gently squeeze out the moisture. → Finely chop chili pepper that has been toasted over an open flame and add to soy sauce. → Serve on a bed of shiso (perilla) leaves with the chili soy sauce on the side.
Introduction
A Seto Inland Sea-style dish where small sardines are prepared quickly without a knife, using a plastic packing strap. The fillets are chilled and firm-pressed in light salt water with ice, and served with soy sauce infused with toasted chili pepper.
Step 1
Cut a piece of plastic packing strap to a suitable length and tie it into a loop.
Step 2
Place the loop at the base of the sardine's head, pull it along the backbone toward the tail to scrape off the fillet (repeat on both sides).
Step 3
Prepare a bowl with ice and light salt water, then gently swirl the sardine fillets in the water to rinse.
Step 4
Remove the sardines and gently squeeze out the excess moisture by hand to chill them thoroughly.
Step 5
Pour soy sauce into a small dish, and use scissors to finely chop the chili pepper that has been toasted over an open flame into the sauce.
Ingredients List
Important Notes
When using the packing strap, press it firmly against the backbone and pull while feeling the grit of the bone to cleanly remove the fillets. 💡
Keep the rinsing time in salt water short; chilling rapidly in ice firms up the flesh and preserves both freshness and texture. 🧊
Toast the chili pepper over an open flame until lightly charred to transfer the smoky aroma into the soy sauce, enhancing the flavor. 🔥
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