Sanga-Yaki
A traditional seafood dish from Chiba prefecture in Japan.
20 minutes
214kcal
0.4g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Remove the head from the pacific saury, remove the insides, fillet, then roughly chop into small pieces.
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Place the pacific saury along with (A) in a grinding bowl and finely mash. Add in the Japanese long onion and sesame oil and mix together evenly. Next, form into 4 evenly sized patties. Affix the green perilla to one side of each.
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Heat the cooking oil in a fry pan and cook (2).
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Arrange the patties on a plate and garnish with grated daikon radish and soy sauce. Season with shichimi togarashi. Lastly, garnish with your desired amount of sweet vinegar-seasoned ginger.
Cooking Basics
Japanese long onion - finely chopped
Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.
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