Recipes

FISH PATTY (WITH QUICK PICKLE & MISO TOFU MAYO SAUCE)
フィッシュハンバーグ

Patty

ABOUT

This recipe uses:

Moribun Naturally Fermented Miso https://gohinode.com/miso-awase-rice-barley-blend/
Gold Sesame Oil https://gohinode.com/sesame-seed-oil-gold/

INGREDIENTS

(I) Fish Patty:
150g Fish (in this receipe, snapper is used)⁣
50g Chickpeas from can⁣
3 tbsp leftover cooked millet (you can use rice)⁣
1 tsp onion and garlic each⁣
A handful of soaked wakame⁣
2 tsp corn starch⁣
Gold Sesame oil⁣

(II) Miso Tofu Mayo Sauce:
2tbsp Tofu mayo (or regular mayo)⁣
1tbsp soymilk (regular milk)⁣
1/2 tsp Moribun Miso

(III) Tofu Mayo
200g Soft tofu⁣
1/2tsp mustard⁣
2tbsp olive oil⁣
1tsp apple coder vinegar⁣
1/4tsp seasalt⁣

(IV) Pressed Pickle:
10cm Cucumber⁣
10cm Daikon⁣
Salt⁣
Non-oil Ume dressing⁣

COOKING METHOD

1 Mix (I) ingredients into food processor and blend till pasty (it will look firm).⁣
2 Shape into a round and panfry with sesame oil till golden brown.⁣
3 Mix (II) and (III) into blender. Blend till smooth to become a mayo sauce.
4 Serve with Pressed Pickle –
Thinly sliced cucumber and daikon. Add in 1/2tsp salt and massage in.
Place in a big bowl and top with smaller bowl as weight. Let sit for 30mins-1hr. Wash with water 1x (do not wash away all the salt).⁣
Drizzle a little ume dressing before serving. ⁣

Easy-to-cook for Toddlers & Family
Recipe In collaboration with: Bake.Cook.Eggfree, she_wan

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