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How to Cook Shishamo (Frying Pan)
Serves 2 · About 15 min
You can cook them in a frying pan even without a grill. Tips to keep the skin from sticking, and how to serve with grated daikon.
① Make grated daikon→② Pat dry→③ Fry one side→④ Flip and fry→⑤ Arrange on a plate
What to buy
Fish
Vegetables
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How to make it
1
Make grated daikon
- Cut 3 cm of daikon on the cutting board and peel it with a knife
- Grate it on a grater. To avoid cutting your hand, do not force yourself to grate it all when it gets small
- Put it in a colander and lightly drain the liquid
How to tell it's doneThere is a small mound of white grated daikon on the plate.
2
Pat the shishamo dry
- Take the shishamo out of the pack and wipe off the water on the surface with paper towels
How to tell it's doneThe surface of the shishamo is not wet.
3
Fry one side
- Put 1 tsp vegetable oil in a frying pan and spread it thinly all over with a paper towel
- Heat over medium heat and lay the shishamo in with the heads all facing the same way
- Cook for 3 minutes without touching
How to tell it's doneThe bottom of the shishamo is nicely browned, and they slide easily when you shake the pan.
Be carefulIf you move them before they brown, the skin sticks to the pan and tears off. If they do not move, wait 30 more seconds.
4
Flip and fry
- Gently turn them over with a spatula
- Cook 2–3 minutes
How to tell it's doneBoth sides are browned, and the belly feels springy when you press it with chopsticks. Break open the belly of the thickest one with chopsticks: if the flesh is white and even the roe is hot, it is cooked through.
Be carefulOil can splatter, so keep your face away.
5
Arrange on a plate
- Put the shishamo on a plate with the grated daikon on the side
- Drip a pinch of soy sauce on the grated daikon. Add lemon if you have it
ReadyEat while warm. You can eat them whole, head and all.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The skin stuck and tore offYou moved them before they browned in step 3. Wait 3 minutes and turn them only after they move when you shake the pan.
It burnedThe heat was too high. Use medium heat, and turn down to medium-low if they look like they will burn.
The inside is coldNot cooked long enough. After turning, add 1 minute at a time and break open the belly to check.
The grated daikon is wateryDrain the liquid in a colander after grating.
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