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.
Satsuma refers to Kagoshima, an area of Japan, which was once known as Satsuma. Age means fried, so together they mean fried in the style of. Fried fish was known as "Chikiagi" and spread to Kagoshima.
Hey everyone, hope you are having an incredible day today. Today, we're going to make a distinctive dish, home-made satsuma-age fish cakes. One of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
Home-made Satsuma-age Fish Cakes is one of the most popular of recent trending foods on earth. It's simple, it's quick, it tastes yummy. It's enjoyed by millions daily. They're fine and they look fantastic. Home-made Satsuma-age Fish Cakes is something which I have loved my entire 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 particular recipe, we have to prepare a few components. You can cook 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 of White fish such as cod.
- {Prepare of Lima beans (frozen ones are OK).
- {Get of Carrot.
- {Prepare of Wood ear mushrooms (rehydrated and squeezed out of the excess water).
- {Get of Dried shrimps.
- {Make ready of Dried shiitake mushrooms (rehydrated and chopped finely).
- {Prepare of Sugar.
- {Take of Salt.
- {Get of each Soy sauce and juice from grated ginger.
- {Prepare of Cornstarch.
- {Make ready of of water and sake Water to dissolve the cornstarch.
From Kagoshima it spread all over the country and has different names in different parts of Japan. Generally, it is called "Satsuma Age" (fish cake). 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.
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..
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. 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.
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