Recipe: Appetizing Home-made Satsuma-age Fish Cakes

Recipe: Appetizing Home-made Satsuma-age Fish Cakes Delicious, fresh and tasty.

Home-made Satsuma-age Fish Cakes. 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.

Although it is believed they originated and were later named after Satsuma.

To serve: Cut each cake into quarters and arrange on a plate with the grated ginger and wasabi on the side.

Serve soy sauce in individual small.

You can cook Home-made Satsuma-age Fish Cakes using 11 ingredients and 8 steps. Here is how you cook that.

Ingredients of Home-made Satsuma-age Fish Cakes

1. You need 400 grams of White fish such as cod.

2. It’s 30 grams of Lima beans (frozen ones are OK).

3. You need 30 grams of Carrot.

4. You need 20 grams of Wood ear mushrooms (rehydrated and squeezed out of the excess water).

5. It’s 2 tbsp of Dried shrimps.

6. Prepare 2 of Dried shiitake mushrooms (rehydrated and chopped finely).

7. It’s 16 grams of Sugar.

8. It’s 7 grams of Salt.

9. You need 1 tsp of each Soy sauce and juice from grated ginger.

10. You need 16 grams of Cornstarch.

11. It’s 2 tsp of 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.

Home-made Satsuma-age Fish Cakes step by step

1. These are the ingredients. You can see one filet of fish in the photo, but I actually used 2 filets of fish (400 g)..

2. 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..

3. Transfer the fish into a mortar (with pestle) bowl..

4. 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..

5. 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..

6. 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..

7. 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..

8. 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.