Pacific Saury & Yuzu Hamburger Patty

• 240 grams Pacific saury (minced)
• 40 grams Chicken cartilage
• 10 grams Dried hijiki
• 2 Japanese leek
• 1/2 Yuzu
• 1 Egg
• 1 dash Salt
• 1 dash Pepper
• 2 tbsp Katakuriko
• 1 dash Oil
• 1 Parsley (to decorate)
• 1 Japanese-style sauce (store-bought)

1. Rehydrate the hijiki and finely chop.
2. Finely chop the green onion.
3. Quickly boil the chicken cartilage and finely slice.
4. Mix the hijiki, green onion and chicken cartilage into the minced saury.
5. Mix in the grated yuzu peel along with the egg, salt, pepper, and katakuriko.
6. Split the mixture into 4 equal portions and shape.
7. Then cook in a frying pan.
8. Transfer the cooked hamburger steaks to a plate, pour on some Japanese-style sauce and garnish with parsley to finish.

saury, chicken cartilage, hijiki, egg, salt, pepper, katakuriko, oil, parsley, sauce

Taken from cookpad.com/us/recipes/153194-pacific-saury-yuzu-hamburger-patty (may not work)