Ingredients for 4 Servings
Sardines (イワシ / Iwashi) 4
White leek (白ネギ / Shironegi) １
Ginger (しょうが / Shōga) １ nodule
Shiso (シソ / Shiso) 8 leaves (mince 4 leaves)
Miso (味噌 / Miso) 1 tbsp
Katakuri flour (片栗粉 / Katakuriko) Small amount for flouring
Sesame oil (ごま油 / Goma-abura) Small amount for frying
How to Make
１. Remove the skin from 4 deboned sardines. Separate each fish into left and right sides and then cut each into fine slices. Mince the white leek, ginger, and 4 of the shiso leaves. Add these to the sliced sardines and chop all of this into a paste. Add the miso and continue chopping to mix.
２. Dampen your hands and then use them to form the paste into 4 patties.
３. Dust one side of each patty with katakuri flour and then place a leaf of shiso on the floured surface.
４. Add a bit of sesame oil to a frying pan and place the pan on low-to-medium heat. Place the patties in the pan with the shiso on the top side. Slowly cook the patties, taking care not to burn them. When they are done cooking, turn them over and heat the shiso side for about 10 seconds, then serve.
Note: Nori can be used as a delicious substitute for shiso.
Recipe Developed by Yukiko Yajima
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