Chiba Sanga-Yaki — Miso Fish Patties

Finely chop the cleaned mackerel with a knife, then chop in the miso. Shred the ginger, finely chop the onion and pepper and mix them into the fish.

Divide among 5 clean abalone shells or heatproof cooking dishes, as the source permits. Cover each with a shiso leaf. Cook over controlled heat until the fish swells and is fully cooked to 63°C internally. Use only dishes rated for the chosen heat source, never ordinary serving plates over a burner.