Finely chop the green onion. Quickly boil the chicken cartilage and finely slice.
Mix the hijiki, green onion and chicken cartilage into the minced saury.
Mix in the grated yuzu peel along with the egg, salt, pepper, and katakuriko.
Split the mixture into 4 equal portions and shape. Then cook in a frying pan.
Transfer the cooked hamburger steaks to a plate, pour on some Japanese-style sauce and garnish with parsley to finish.
Story Behind this Recipe
Before the earthquake in 2011, my home town of Kesennuma had the second biggest fishery for Pacific saury. You often see saury-based soups around but here's a new way of enjoying this fish. The locals know their produce inside out and always come up with the best ways to prepare them!! I heartily recommend this zesty, Japanese-style burger!
As with all hamburger steaks, try to eliminate any air bubbles during shaping.
Pacific Saury that you have minced yourself tastes much better than the store-bought equivalent.