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Iwashi kabayaki don, glazed sardines over rice

Iwashi kabayaki don is a Japanese dish of pan seared sardines glazed in sweet soy sauce, served over a bowl of rice. It serves 4, takes 30 minutes, rates as easy, and costs €3.40 per serving. The key is reducing the sauce until it turns glossy and coats the fish without burning.

Tonight, iwashi kabayaki don, glazed sardines in a sweet soy sauce over a steaming bowl of rice, simple and seriously satisfying.

Iwashi kabayaki don, glazed sardines over rice
Total time
30 min
Difficulty
Easy
Cost per person
€3.40
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Winter, Summer, Spring, Fall

Kabayaki is the Japanese technique that turns a humble fish into something genuinely craveable, a sweet soy glaze that caramelizes lightly in the pan and clings to the fillets. With sardines, you get a bold, slightly smoky, sweet and salty bowl, sitting on rice that soaks up every drop of the pan sauce.

It's the kind of weeknight dinner you can pull off in 30 minutes with pantry staples, no fuss involved. Kids who like bold sweet and salty flavors might go for it, but this one is really built for adults who enjoy well seasoned fish and slightly sticky Japanese rice.

The ingredients

4 people

Fish counter

  • Sardine fillets 12

Pantry

  • Flouroften in the pantry 3 tbsp
  • Soy sauceoften in the pantry 5 tbsp
  • Sugaroften in the pantry 2 tbsp
  • Rice vinegar 2 tbsp
  • Japanese riceoften in the pantry 320 g
  • Sesame seedsoften in the pantry 1 tbsp
  • Sunflower oiloften in the pantry 3 tbsp

Fruits and vegetables

  • Fresh ginger 1 piece
  • Scallion 2 sprigs

Allergens Fish, Soy, Gluten, Sesame

The step by step recipe

  1. Rinse the rice several times in cold water, cook it covered, then let it steam off the heat. 15 min

    Well rinsed rice gives soft, glossy grains.

  2. Mix the soy sauce, sugar, grated ginger, vinegar, and 4 tbsp of water.

    No mirin needed, the sugar and vinegar do the job perfectly.

  3. Pat the sardines dry, dust them very lightly with flour, and sear them flesh side down in hot oil. 4 min

    Don't move them, they'll release on their own once golden.

  4. Flip the fillets, pour in the sauce, and let it reduce while basting the fish. 3 min

    Keep an eye on it, the sauce turns from glossy to burnt very fast.

  5. Spoon the rice into bowls, top with the glazed sardines, drizzle with sauce, and sprinkle with scallion and sesame seeds.

    A few slices of pickled cucumber add a fresh touch.

Our tips to get it right

  • Pick fresh sardine fillets and pat them thoroughly dry before flouring, excess moisture keeps the flour from sticking and the fish from browning.
  • Use a wide skillet so the fillets lie flat without overlapping, otherwise the sauce won't reduce evenly and some pieces stay soggy.
  • Mix the soy sauce, sugar, ginger, and vinegar before you start cooking the fish, everything moves fast once the sardines hit the pan.

The variations

  • Swap the sardines for mackerel or monkfish for a milder kabayaki flavor.
  • For a vegetarian version, use the same glaze on seared eggplant slices or firm tofu.
  • To save time, use pre-cooked Japanese rice or a rice cooker while you prepare the sauce.

What to serve it with

  • Thinly sliced pickled cucumber
  • Light miso soup
  • Japanese green tea

Storage

Store the sardines and rice separately in sealed containers in the fridge for up to 2 days. Reheat the fish gently in a skillet so the glaze doesn't dry out, and warm the rice with a splash of water in the microwave. Freezing isn't recommended, it would ruin the fish's texture.

Questions about this dish

Can you use gluten free soy sauce?

Yes, gluten free soy sauce works just as well and keeps the same sweet and salty flavor. Just check it has a similar salt level so the sauce balance stays the same.

Do sardine fillets need extra deboning?

Fillets sold at the fish counter are usually already boned and ready to cook. Run your fingers over them anyway to catch any stray bones.

Can the sauce be made ahead?

Yes, the soy, sugar, ginger, and vinegar mix keeps for 2 days in a sealed jar in the fridge. Just pour it into the pan when you're ready to cook the fish.

Why lightly flour the sardines before searing?

The flour forms a thin crust that helps the fish brown and keeps the fillets from falling apart in the pan. It also helps the glaze cling better afterward.

How long does it take to make an iwashi kabayaki don?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in an iwashi kabayaki don?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an iwashi kabayaki don cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, soy, gluten, sesame. Always check the labels of the products you buy.

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