Sanury is very popular seasonal fish that many Japanese eats in autumn season. It’s very common for Japanese to eat it as grilled and raw such as sashimi or sushi. However, some people do not like fish taste itself, so this time we would like to make saury less fishy taste. I would recommend this dish to those who have kids that dislike fish. This dish also works well with ketchup in place of the grated daikon radish. The addition of miso further increases the flavor and has a nice mild taste. The tofu also gives a nice fluffy texture to the dish.
- 200 g Saury
- 150 g Firm Tofu
- 30 g Potato Starch
- 5 g Miso
- Oil As needed
- Daikon Radish To taste
- Ponzu sauce To taste
- Scallions To taste
- The saury will be filleted
- Mince the saury using a knife(be sure to gut and remove the bones).
- Those who want to avoid bones can put the fish into a mixer.
- In a bowl, mix together the minced saury, tofu, potato starch, and miso.
- If the mixture does not hold well, add potato starch until it does.
- Once you have a mixture that holds up well, ball up the mixture into two even size patties, then begin frying in a pan with oil.
- Once both sides of the burgers have browned, cover the frying pan with a lid, lower the heat, and allow the burgers to steam.
- In the meanwhile, grate the daikon radish.
- Once the burgers are cooked all the way through, move them to serving plates and add the grated daikon radish, ponzu sauce, and scallions to taste.