Sanma no popoyaki ｜ Our Regional Cuisines

1. Finely chop the green onion and ginger.

2. Remove the head and entrails from the saury, then peel and debone.

3. Place saury on chopping board and tap with knife.

4. Mix chopped green onion, ginger, miso and potato starch into the chopped saury and roll into a hamburger-like ball.

5. Heat oil in a frying pan over high heat at first, and when both sides are browned, reduce heat to medium and cook until cooked through.