Recipe for Saba-dango (Mackerel Balls)

This dish (pictured on a stoneware plate by Yo Thom) is a traditional Japanese recipe, using mackerel and miso (soya bean paste). It’s easier than it looks, and tastes delicious. You will need:

1 mackerel (around 650g)
1 small carrot
3 spring onions
1 egg
1 tsp grated ginger
2 tsp miso
1 tsp soya sauce
1 tbsp flour
oil (for deep frying)

1 Take the skin and main bones off the mackerel and mince the fish meat with either a knife or blender (better to keep some lumpy bits).

2 Cut the carrot into thin shreds, wrap in a cling film and microwave for 1 min, or boil for 5 mins and drain. Cut the spring onions into small pieces.

3 Mix the minced mackerel, broken egg, miso, soya sauce, pinch of salt, grated ginger and flour.

4 Add the carrot and spring onion into the mix.

5 Scoop the mix with a tablespoon and make a small ball and deep fry in oil (160°C) until it’s nicely coloured.