Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, home-made satsuma-age fish cakes. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Home-made Satsuma-age Fish Cakes is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. Home-made Satsuma-age Fish Cakes is something which I have loved my whole life.
Japanese fish cakes are made in a similar way to Thai fish cakes but the flavourings are less spicy and use common Japanese seasonings. It is also a fish cake but instead of deep frying the fish cake, it is steamed and then grilled. If you have a food processor, making satsuma-age is quite easy.
To begin with this recipe, we have to first prepare a few ingredients. You can have home-made satsuma-age fish cakes using 11 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Home-made Satsuma-age Fish Cakes:
- Make ready 400 grams White fish such as cod
- Prepare 30 grams Lima beans (frozen ones are OK)
- Get 30 grams Carrot
- Prepare 20 grams Wood ear mushrooms (rehydrated and squeezed out of the excess water)
- Make ready 2 tbsp Dried shrimps
- Get 2 Dried shiitake mushrooms (rehydrated and chopped finely)
- Get 16 grams Sugar
- Get 7 grams Salt
- Make ready 1 tsp each Soy sauce and juice from grated ginger
- Make ready 16 grams Cornstarch
- Get 2 tsp of water and sake Water to dissolve the cornstarch
Satsuma-age (薩摩揚げ) is a fried fishcake originating from Kagoshima, Japan. Surimi and flour is mixed to make a compact paste that is solidified through frying. It is a specialty of the Satsuma region. To serve: Cut each cake into quarters and arrange on a plate with the grated ginger and wasabi on the side.
Instructions to make Home-made Satsuma-age Fish Cakes:
- These are the ingredients. You can see one filet of fish in the photo, but I actually used 2 filets of fish (400 g).
- I used 2 kinds of fish and you can see the difference of the colour in this photo. Blitz the fish in a food processor.
- Transfer the fish into a mortar (with pestle) bowl.
- My mortar and pestle is small, so I ground the fish until smooth in 4 batches. This is a tiring job, but you will have plump fish cakes by doing this process.
- Add the sugar and salt and grind the mixture further. Add the cornstarch dissolved in water and sake, and stir in the wood ear mushrooms and carrot.
- Add the soy sauce and juice from the grated ginger, and shape the mixture into balls. Personally, I believe the wood ear mushrooms and lima beans are essential.
- Deep-fry the fishballs in the oil heated to 100-140˚C for 4-5 minutes. If you use fresh oil, you will have pale-browned fishballs. If the oil has been used many times before, they will be dark-colored.
- It is done. Note: In the photo at Step 5, you can see a naruto sitting next to the fish cakes. I tried to make it for fun.
Serve soy sauce in individual small. Satsuma-age are Japanese fried fish cakes. They can be prepared with various types of fish such as cod, pollock, sardines, mackerel, or tuna, as well as other seafood additions like squid, octopus, or shrimps. Although it is believed they originated and were later named after Satsuma. Remove the skin and bones from the fish and chop it finely and then mince it.
So that is going to wrap this up with this exceptional food home-made satsuma-age fish cakes recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
