Glazed Sardines

I've made this many times before, but didn't know what they were called—Glazed Sardines. In fact, the Japanese call it "Iwashi no Kanroni."

I usually use sake and never added mirin (sweet Japanese rice wine) before, but it makes sense.

Ingredients 

• SARDINES, 3 cans, packed in oil
• TERIYAKI SAUCE, 1/4 cup
• MIRIN or SAKE, 1/4 cup
• WATER, 1/4 cup
• SUGAR, 1 tablespoon
• GINGER, 1/2 teaspoon minced
• GARLIC, 1/2 teaspoon minced
• ONION, 1/2, sliced thin
• GREEN ONION, 3-4, two-inch sections, cut on the diagonal

Directions 

1. Cook the onions over medium heat in a medium sauce pan until translucent. Set aside.
2. Combine the teriyaki sauce, mirin, water and sugar in a small sauce pot until they boil. Set aside.
3. Drain most of the oil and heat the sardines in the medium pan.
4. Add the sauce and cook a few minutes longer, turning the sardines carefully to coat.
5. Add the green onions, stir and cook a minute longer, being careful not to break up the sardines.
6. Serve on steamed white rice.