Ingredients
8 fillets Butterflied sardines
3 tbsp Plain flour
1 for garnish Grated daikon radish
1 for garnish Green onions
1 Soy sauce, ponzu, or dashi soy sauce
Method
Sources
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Fine zesting and grating for citrus, spices, hard cheese
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
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Grate the daikon radish and set it aside. Finely chop the green onions. Coat the sardine with plain flour right before cooking. Heat the generous amount of vegetable oil in a skillet and pan-fry until crunchy and golden brown. Transfer to a serving dish, top it with grated daikon radish and green onions and it is done. Drizzle on some soy sauce, dashi soy sauce, or ponzu and enjoy!