Fish Katsu Burger

Fish Patties

• about 1 lbs (480 g) cod or other firm white fish, skinless
• 1/2 (60-80 g) onion, finely minced
• 1 (38 g) large egg white
• 1.5 tbsp (20 g) Japanese mayonnaise
• 1 tbsp sake
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1/2 tsp sugar
• 3 tbsp (21 g) all-purpose flour

Breading

• 1/3 (40 g) cup all-purpose flour
• 1 beaten egg
• 1 1/2 cup panko breadcrumbs
• neutral oil, for frying

Yuzu Kosho Corn Tartar

• 2 hard-boiled egg, finely chopped
• 1/3 (60 g) onion, finely diced
• 2/3 cup (100 g) sweet corn kernels, blanched or lightly grilled
• 4-6 shiso leaves, finely minced (or 2-3 tsp shiso paste)
• 1/2 cup Japanese mayonnaise
• 2 tsp lemon juice
• 1-1 1/2 tsp (5 g) yuzu kosho, to taste

For Assembly

• 4 large burger buns
• finely shredded cabbage
• tonkatsu sauce

1. 1

   Pat the fish dry. Finely mince or mash about 1/4 of the fish into a paste, then coarsely chop the remaining into roughly 1 cm pieces.

2. 2

   Combine the fish, onion, flour, egg white, sake, salt, white pepper, and sugar. Mix gently just until everything comes together—avoid overmixing. Divide into 2 equal portions and shape into patties slightly wider than the burger buns. Refrigerate for 20–30 minutes.

3. 3

   Coat each patty in flour. Dip into the beaten egg. Coat evenly with panko, gently pressing the crumbs to adhere.

4. 4

   Heat oil to 170°C (340°F). Fry for 3–4 minutes per side, or until the coating is deep golden brown and the fish is cooked through. Drain on a wire rack, keeping it vertical for 10 seconds to let the excess oil drip off.

5. 5

   Combine the chopped egg, onion, corn, shiso, mayonnaise, lemon juice, and yuzu kosho. Mix until well combined. Refrigerate until ready to serve.

6. 6

   Spread a little mayo on the bottom bun. Place a generous handful of shredded cabbage on the bottom bun. Drizzle the cabbage with tonkatsu sauce. Top with the fish katsu patty. Spoon a generous amount of Yuzu Kosho Corn Tartar over the fish. Finish with the top bun and serve immediately.