It’s a grilled fish patty dish.
Filet in 3 pieces using by the “Ajikiri knife” Strip the skins.
The fillets are finely chopped/minced by “Deba Bocho” to be sticky.
Add miso(fermented soy bean paste), chopped ginger and Shiso leaves for a seasoning.
Fried both sides.
Serve them in the dish. Original sangayaki in the shell of abalone.