Sanga-Yaki Recipe | Kikkoman Corporation

A traditional seafood dish from Chiba prefecture in Japan.

Cooking time

20min

Calories

214kcal

Sodium

400mg

Nutrition facts are for one serving.

Ingredients(Servings: 2)

Directions

Remove the head from the pacific saury, remove the insides, fillet, then roughly chop into small pieces.
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.
Heat the cooking oil in a fry pan and cook (2).
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.

Pacific saury - removing innards

When preparing for use in boiled and other dishes, first remove the innards. After descaling, remove the head from just behind the pectoral fin. Place the tip of the knife into this opening, and scrape out the innards. Be sure to give a final rinse with water and dry off before using.

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