Satsuma-age Ball Toast
Satsuma-age Ball Toast

Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, satsuma-age ball toast. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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 Ball Toast is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Satsuma-age Ball Toast is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can have satsuma-age ball toast using 6 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Satsuma-age Ball Toast:
  1. Take 1 slice Sliced bread
  2. Make ready 1 fish cake Satsuma-age
  3. Make ready 1 dash ◎Ponzu
  4. Make ready 1 dash ◎Yuzu pepper paste
  5. Take 1 slice Easy melting cheese
  6. Take 1 dash Mayonnaise

Surimi (fish paste) and flour are mixed to make a compact paste that is solidified through deep-frying, which is. 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.

Instructions to make Satsuma-age Ball Toast:
  1. Cut the satsuma-age into small pieces
  2. Lightly cook in a frying pan. Add all the ◎ ingredients and coat the satsuma-age.
  3. Spread mayonnaise all over the surface of a piece of bread. Top with the satsuma-age, then the cheese. Broil in a toaster oven.
  4. Enjoy!

Satsuma-age (薩摩揚げ) is a fried fishcake 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. It is called tsuke-age in Kagoshima and known as chiki-agi in Okinawa. SASTUMA-AGE Japanese deep-fried ball of fish paste Satsuma-age and Japanese Sake Fresh japanese satsuma tangerines juice inside a glass Orange and white Satsuma vase Tasty mandarins satsuma fruit on white background SATSUMA-AGE Satsuma Green leaves of tea Shonan gold.

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