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Iwashi Sanga-yaki Style

Cost $8, save $12

Source: Recommended by CookPal

  • 30 Min
  • 2 Servings
  • $8

INGREDIENTS

  • Fish

    • šŸŸ 100g iwashi (sashimi-grade)

  • Vegetables

    • šŸ§… 1/3 stalk white negi
    • šŸ§… 1/3 stalk green negi
    • 1 myoga

  • Seasonings

    • 1 tsp grated ginger
    • 1 tbsp sake
    • 1 1/2 tbsp miso

  • Herbs

    • 4 shiso leaves

  • Cooking Oil

    • 1 tbsp salad oil

STEPS

1

Cut the iwashi into 1cm-wide strips and mince finely.

2

Finely chop the white negi, green negi, and myoga.

3

Spread the minced fish and chopped vegetables on a cutting board. Add grated ginger, sake, and miso, then mix by mincing together.

4

Divide the mixture into 4 portions, shape into ovals, and sandwich each between two shiso leaves.

5

Heat salad oil in a frying pan over medium heat. Add the shiso-wrapped patties and fry for about 2 minutes.

6

Flip the patties, cover with a lid, and cook on low heat for another 2 minutes.

NUTRIENTS

Per 1 serving

šŸ”„

180

Calories

  • 15g
    Protein
  • 8g
    Carbs
  • 10g
    Fats

šŸ’” Tips

Use fresh iwashi for the best taste and texture.Pair with a light beer or sake for a traditional Japanese experience.You can substitute shiso leaves with lettuce if unavailable.

āš ļø Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.