These tasty little Japanese fishcakes are a perfect light meal, snack or starter dish.
- Using a small spoon, scoop mackerel flesh from skin, then chop to a fine mince. Wrap tofu in paper towel, place on a plate and weight with a second plate for 10 minutes. Using a fork, mash tofu in a bowl. Combine with mackerel.
- Combine: egg, miso, sake in a bowl and season with salt and pepper. Add miso mixture, ginger, onion and carrot to tofu mixture and combine.
- Squeeze excess moisture from grated daikon. Shape into small balls and set aside. Combine soy sauce, lemon juice and green onions in dipping bowls.
- Add enough oil to wok or large saucepan to reach 1/3 of the way up the side of the pan. Heat over medium heat to 180°C. Using your hands, form tablespoonfuls of mackerel mixture into balls. Deep-fry 4-5 balls at a time until golden. Drain on paper towel. Serve scattered with green onion, with daikon and bowls of dipping sauce.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set