Mackerel balls with tofu and miso

Mackerel balls with tofu and miso
  • 0:40 Prep
  • 0:20 Cook
  • Makes 30
  • Advanced

These tasty little Japanese fishcakes are a perfect light meal, snack or starter dish.

Featured in
Starters recipes, Asian recipes


  • 4 x 250g mackerel, filleted, pin-boned
  • 300g firm tofu
  • 1 egg, beaten
  • 2 tablespoons red miso paste or white miso paste
  • 2 tablespoons cooking sake
  • 4cm-piece ginger, finely chopped
  • 1 onion, finely chopped
  • 1 (140g) carrot, finely diced
  • 1/3 daikon radish (Japanese white radish), finely grated
  • 1/4 cup (60ml) soy sauce
  • 1 tablespoon lemon juice
  • 2 green onions, finely chopped, plus extra to serve
  • Vegetable oil, for deep-frying


  • Step 1
    Using a small spoon, scoop mackerel flesh from skin, then chop to a fine mince. Wrap tofu in paper towel, place on a plate and weight with a second plate for 10 minutes. Using a fork, mash tofu in a bowl. Combine with mackerel.
  • Step 2
    Combine: egg, miso, sake in a bowl and season with salt and pepper. Add miso mixture, ginger, onion and carrot to tofu mixture and combine.
  • Step 3
    Squeeze excess moisture from grated daikon. Shape into small balls and set aside. Combine soy sauce, lemon juice and green onions in dipping bowls.
  • Step 4
    Add enough oil to wok or large saucepan to reach 1/3 of the way up the side of the pan. Heat over medium heat to 180°C. Using your hands, form tablespoonfuls of mackerel mixture into balls. Deep-fry 4-5 balls at a time until golden. Drain on paper towel. Serve scattered with green onion, with daikon and bowls of dipping sauce.

  • Author: Akiko Ganivet
  • Image credit: Ben Dearnley
  • Publication: Notebook:



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