Japanese-Style Grilled Tsukune with Japanese Mountain Yam and Canned Mackerel

 

Ingredients (serves 2)

200g nagaimo (Japanese mountain yam)

1 can mackerel boiled in water (drained)

1/2 stalk long green onion (finely chopped)

[A] 3 tbsp potato starch (katakuriko)

[A] 1 tsp grated ginger

[A] A pinch of salt

[A] Pepper to taste

1 tbsp sesame oil

[B] 1 tbsp soy sauce

[B] 1 tbsp mirin

[B] 1 tbsp sake

[B] 1 tsp sugar

Instructions

① Peel the nagaimo. Grate half (100g) and finely dice the other half (100g) into 5mm cubes.

② In a bowl, combine the prepared nagaimo, the drained mackerel, the long green onion, and ingredients [A]. Mix well, breaking up the mackerel as you go.

③ Heat the sesame oil in a frying pan over medium heat. Use a spoon to shape the mixture into portions, place them in the pan, and cook until both sides are browned.

④ Cover with a lid and steam-cook over low heat for about 3 minutes. Pour in the combined ingredients [B], then cook over medium heat, letting the sauce reduce and coat the mixture thoroughly. Done.