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+ servings

Fried Sardines Stuffed with Shiso in Soy-Vinegar Sauce

Course Main Course
Cuisine Japanese
Servings 4
Author Thanks for the Meal


  • 8 medium-sized sardine fillets, deboned
  • Salt as needed
  • ½ cup (or as needed) stemmed shiso (perilla) leaves, shredded
  • cornstarch as needed
  • Vegetable oil as needed for deep-frying
  • 6 tbsp low-sodium soy sauce
  • 6 tbsp unseasoned rice vinegar


  • 4 large shiso leaves


  • Place boned sardine fillets on a flat plate and sprinkle the meat side with salt. Leave for 30 minutes to soften any remaining bones. Rinse in cold water and pat dry. Carefully pick out any bones.
  • Place the shredded shiso leaves evenly in each fillet and roll up lengthwise. Secure carefully with toothpicks. Dredge well in the cornstarch and pat off the excess.
  • Combine the soy sauce and vinegar in a flat container. Fry the rolled fillets, four at a time, in the hot oil until they begin to float and turn brown all over. Immediately roll the fried, undrained sardines in the soy-vinegar sauce to coat. Carefully remove the toothpicks. Serve piping hot, on individual plates each garnished with a shiso leaf.