Here’s a Shokugeki no Souma recipe in celebration of the second season starting!!
I was so excited to find these on sale that I took a picture of the cans even before I got home. Souma would approve, right? (~ USD $1 each!) It was literally as if the cans were saying:
Canned Mackerel Burger Set Dinner from Shokugeki no Souma (feeds 2-3)
2 cans mackerel (120g cans)
1 cup breadcrumbs
1 onion, diced
3 cloves garlic, diced
Ponzu, 2-3 tbsp
Cornflour or potato starch, 2 tbsp
A slice of ginger (optional)
Salt, to taste.
Boil water in a pot
Reduce heat and add dried squid (enough to cover bottom of pot) and ginger (optional)
SImmer until squid becomes soft, and starts losing a bit of colour.
Remove squid bits and ginger (you can eat it too but I found that most of the flavour went into the soup)
In a circular motion, pour egg into boiling soup.
Immediately take ladle and move it as if you were drawing a cross in the soup. This is to protect the soup against vampires a Chinese 蛋花湯 (Egg flower soup) technique from my grandma.
Serve in a dark bowl to bring out the egg!
Debone Mackerel and crumble into small pieces. Keep the canned mackerel juices somewhere else.
Mix in the onions, garlic, and breadcrumbs till mixture looks even.
Beat eggs and slowly incorporate into mixture.
By now, the mixture should start sticking together. If not, add more breadcrumbs and keep mixing until it does.
Form mixture into a giant patty (this amount makes 2) while heating up some oil in a pan.
Pan fry until brown on one side and flip over. To ensure thorough heat penetration, you might want to cover the pan while pan frying.
Remove patty(ies) from pan.
Pour canned mackerel juices into the pan and heat till simmering.
Pour in ponzu and stir. (You can add more than 2 tbsp if you like, because its sour taste makes the burger refreshing and removes the ‘fishy’ taste.)
Mix starch with a little bit of water till dissolved.
Turn off heat.
A little at a time, drizzle the starch water in while stirring the juices with your spatula. If it starts to clump up, don’t add anymore and wait for the juices to cool down even more. Add the starch water until the texture becomes viscous, but make sure it’s even and still runny.
Pour sauce over burger and serve with soup and white rice.
Time saving tip: I made the soup before starting on the patty, so that I could crumble the fish while the water was boiling.