| １ |
Remove the heads and entrails from the sardines, and rise well. Open each sardine and soak in sake with a small portion of the soy sauce added. |
| ２ |
Dry the surface of the fish and coat with a mixture of flour and the remainder of the powdered Japanese pepper seeds. |
| ３ |
Heat some oil in a Teflon frying pan, and saute the fish until crispy. |
| ４ |
Cut the bell peppers and eggplant into stick-like pieces, and fry in a pan. |
| ５ |
Grate the daikon and remove excess juice by squeezing lightly. Boil the mulu-khiyya, mince and combine with the grated daikon. Add the seasonings to the mulu-khiyya and daikon mixture just before serving to make sauce. |
| ６ |
Spread the eggplant on a dish, place the sardines on top of it, and pour the sauce over them. Top with the bell peppers and garnish with the sudachi. |
