Sardine dashimaki イワシの出汁巻

Some time ago, when I was at our Japanese grocery  store, I bought a package of simmered and seasoned small sardines or anchovies ("Katkuchi Iwashi" 片口鰯). We ate some of the sardines as a nice snack to go well with sake. We still had some leftover, however, so I made Japanese "dashimaki" omelet 出汁巻 with the sardine inside. I also had a small portion leftover from sous vide cooked chicken breast. which I served as though it was a piece of sashimi, with wasabi and soy sauce. I also served blanched sugar snaps soaked in seasoned dashi broth cut lengthwise.

The sardines were rather strongly seasoned with soy sauce and mirin (and sugar?) but they went very well with the slightly sweetened egg omlet. This is similar to "U-maki" 鰻巻き in which cooked and seasoned eel is used.

This was a nice small dish to start the evening and went well with cold sake. The combination of soft omelet and slightly crunchy fish made a very satisfying bite. The heavy seasoning of the fish also amalgamated nicely with the slightly sweet taste of the omelet.