Rice bowl (sardine kabayaki rice bowl) | Makanai Challenge!

Lay newspaper on the cutting board.
Cut off the heads of the sardines, make an incision in the belly and remove the guts.
Make a cut in the bloody part, remove the bloody part with a toothbrush and wash it with running water.
Insert your thumbs along the spine and open your hands to remove the bones.
Scrape off the belly bones with a kitchen knife and remove.

Sprinkle potato starch on 1 and remove excess powder.

Add sesame oil to a frying pan and heat.
Arrange 2 skin side down and bake without touching.
When it is browned, turn it over and brown both sides.
Reduce the heat to low, add (A), increase the heat, and simmer until the seasoning thickens.

Place rice (not listed) in a bowl, top with sliced nori and 3, and sprinkle with sauce.
Finely chop the perilla.
Finished with mayonnaise, topped with green onions, white sesame seeds, shiso leaves, and pickled ginger.