Japanese Fish Croquettes with Horse Mackerel

Cooking Notes

First of all, let me say—I loved this dish so much that I ended up making it three more times after the shoot (no joke!). That’s how obsessed I am with it.

For this recipe, I used fresh horse mackerel (aji), which is in season right now, to create my take on "Gyo-rokke", a beloved soul food from Karatsu. The key is to properly clean the fish to remove any odor, then finely chop it with a knife until it becomes sticky and cohesive. You can also use other types of oily fish if preferred.

Feel free to experiment by adding your favorite herbs and spices to make it your own!

Ingredients (serves 4 people | Cooking Time:  Approx. 45mins) Horse mackerel (aji) – 2 fish (net weight 200g)cleaned and filleted  Onion – 60g (finely chopped) Garlic – 1 clove (finely chopped) Ginger– 1 piece (finely chopped) Cumin seeds– 1/2 tsp　 Soy sauce – 1/2 tbsp Potato starch -   1 tbsp Ground coriander -  1/4 tsp Pepper -  a pinch Salt - a pinch (slightly generous) Flour - as needed Egg - 1 Panko breadcrumbs - as needed Oil for deep frying - as needed Lemon & assorted vegetables for garnish

Instructions

1. Fillet the horse mackerel into three pieces. Lightly salt both sides and let rest in the refrigerator for about 10 minutes. Pat dry with paper towels, remove the skin and bones, then finely chop with a knife until the mixture becomes sticky and cohesive.
   
   
2. In a frying pan, heat a small amount of oil (not listed in ingredients). Add the cumin seeds and cook until fragrant. Add the garlic and ginger, and sauté briefly before adding the onion. Cook until the onion is translucent, then set aside to cool slightly.
   
   
   
3. Mix the filling
   In a bowl, combine the chopped fish with salt and pepper, mixing until sticky. Add the cooled aromatics, ground coriander, soy sauce, and potato starch, and mix well until fully incorporated.
   
   
   

4. Shape and coat
   Divide the mixture into 4 equal portions (about 50g each) and form into round patties. Coat each one in flour, then beaten egg, and finally panko breadcrumbs.
   
   
   

5. Fry and serve
   Heat oil in a deep pot (such as a kakugama) to 170°C. Fry the patties until golden brown, then drain on a wire rack or paper towels. Serve with lemon wedges and your choice of vegetables.
   
   
   

★Benefits of Cooking with ANAORI kakugama kakugama is especially well-suited for deep-frying. With delicate dishes like this one, there's always a risk that the mixture may fall apart during frying if you're not careful. But thanks to kakugama’s ability to maintain a stable temperature and provide gentle, even heat, you can fry with confidence. The result? A perfectly crisp exterior and a moist, tender interior—almost like a steamed dish. kakugama makes it easy to achieve this ideal texture without stress.

Pairing Suggestions: Dry sake from Karatsu

For this dish, I chose a dry sake from Karatsu with a refreshing, full-bodied ginjo aroma. While crisp, it also carries a delicate umami flavor that complements the richness of the croquettes beautifully.

Credit：
Recipe created by Miyuki Shigemura (@miyu_25)
Photo by Hayato Noge (@hayato_noge)