Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, home-made satsuma-age fish cakes. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Home-made Satsuma-age Fish Cakes is one of the most favored of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Home-made Satsuma-age Fish Cakes is something that I’ve 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 get started with this particular recipe, we must prepare a few ingredients. You can have home-made satsuma-age fish cakes using 11 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Home-made Satsuma-age Fish Cakes:
- Prepare 400 grams White fish such as cod
- Make ready 30 grams Lima beans (frozen ones are OK)
- Get 30 grams Carrot
- Make ready 20 grams Wood ear mushrooms (rehydrated and squeezed out of the excess water)
- Get 2 tbsp Dried shrimps
- Prepare 2 Dried shiitake mushrooms (rehydrated and chopped finely)
- Prepare 16 grams Sugar
- Take 7 grams Salt
- Prepare 1 tsp each Soy sauce and juice from grated ginger
- Prepare 16 grams Cornstarch
- Prepare 2 tsp of water and sake Water to dissolve the cornstarch
Japanese fish cakes are made in a similar way to Thai fish cakes but the flavourings are less spicy and use common Japanese seasonings. Unlike typical Western-style fish cakes, they do not use flour or mashed potatoes to bind the fish together. Fried fish was known as "Chikiagi" and spread to Kagoshima. From Kagoshima it spread all over the country and has different names in different parts of Japan.
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.
Generally, it is called "Satsuma Age" (fish cake). 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. Satsuma Age (薩摩揚げ, さつま揚げ) is a type of fried fish cakes originating from Kagoshima, Japan.
So that is going to wrap it up with this exceptional food home-made satsuma-age fish cakes recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
