Yukihira-Style Canned Mackerel Burger
- Difficulty
- Total time
- 40 min
- Hands-on
- 40 min
- Cost
- ¥¥¥¥
- Servings
- 2
Equipmentfrying pan, pot
Tastetangy, crispy, light, comforting
Ingredients
- 1 can mackerel in water (should weigh around 190 grams)
- ½ onion
- 1 tbsp sesame oil
- 2 tbsp ponzu
- Potato starch, to taste
[A]
- 1 egg
- 1½ cups panko
- salt, to taste
- black pepper, to taste
Garnish
- Grated daikon radish, to taste
- Shiso leaves, to taste
Method
- 1
Mince the onion and transfer to a bowl along with the lightly drained canned mackerel. Add the [A] ingredients and mix well.
- 2
Dampen your hands with water and mold the mixture into a patty. Then heat up a frying pan with the sesame oil and fry the patty until it’s golden brown.
- 3
Once both sides have browned, turn the heat to low. Cover the frying pan and let it simmer for 3 minutes. Then remove the pan from the heat and transfer the patty to a plate.
- 4
To make the sauce, use the same frying pan and add the ponzu along with the juice from the mackerel can. Add potato starch as needed and thicken to taste.
- 5
Pour the sauce over the patty, and garnish with grated daikon radish and shiso leaves, and you’re done!
Tips
- IMPORTANT: DO NOT THROW AWAY THE JUICE FROM THE CANNED MACKEREL
- Translator's note: I’d recommend making a starch slurry first and then drizzling it in while stirring consistently and slowly and not just putting a little potato starch at a time. Much less chance of clumps forming.