Remove scales from sardines by scraping from tail to head with a knife. Cut off the head near the pectoral fin and remove the guts. Wash the insides and blood under water.

Dry the sardines and open them by sliding your thumb along the backbone from head to tail. Remove the backbone and trim the belly bones with a knife.

Grate the ginger. Mix sake, grated ginger, and salt in a tray. Marinate the sardines for 5 minutes, then pat dry. Coat them in flour, beaten egg, and breadcrumbs in sequence.

Heat vegetable oil to 170°C in a pot. Fry the sardines until crispy on one side, then flip and fry until golden brown.