Sangayaki ｜ Our Regional Cuisines

1. Fillet the mackerel into 3 pieces, remove the skin, and finely mince it with a knife. Then, add miso and continue pounding.

2. Julienne the ginger, finely dice the onion and bell pepper, and mix them together with the mince in step 1.

3. Prepare scallop or abalone shells and stuff them with the mixture from step 2. Cover them with perilla leaves, place them on the grill, and let them cook until the fish meat inside puffs up. If you don't have scallop or abalone shells, you can use a plate instead.