Sanga-Yaki Mackerel

A traditional seafood dish from Chiba prefecture in Japan.

Cooking time
20 minutes
  • Nutrition information is for one serving.

Ingredients(Servings: 2)

1 fillet

1/4 stalk

1/2 tbsp

4 leaves

a dash

proper amount

a dash

a dash


1/2 tbsp

1/2 Tbsp

1/4 Tbsp

1/4 tbsp

1 tbsp

1/2 tsp


  1. Remove the head from the mackerel, remove the insides, fillet, then roughly chop into small pieces.
  2. Place the mackerel along with (A) in a grinding bowl and finely mash. Add in the spring onion and sesame seed oil and evenly mix. Next, form into 4 evenly sized patties. Apply the green perilla to one side of each.
  3. Heat salad oil in a fry pan and cook (2).
  4. Arrange the patties on a plate and garnish with grated daikon radish and soy sauce. Season with shichimi togarashi. Finally, garnish with a desired amount of sweet vinegar-seasoned ginger.