Home-made Satsuma-age Fish Cakes
Home-made Satsuma-age Fish Cakes

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, home-made satsuma-age fish cakes. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Great recipe for Home-made Satsuma-age Fish Cakes. These satsuma-age fish cakes are based on a recipe from a famous website called 'Snacks for Men'. They are delicious, I love this website because I can see a lot of great recipes. I doubled the quantity to make more.

Home-made Satsuma-age Fish Cakes is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. Home-made Satsuma-age Fish Cakes is something which I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can cook 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:
  1. Prepare 400 grams White fish such as cod
  2. Take 30 grams Lima beans (frozen ones are OK)
  3. Get 30 grams Carrot
  4. Make ready 20 grams Wood ear mushrooms (rehydrated and squeezed out of the excess water)
  5. Take 2 tbsp Dried shrimps
  6. Take 2 Dried shiitake mushrooms (rehydrated and chopped finely)
  7. Make ready 16 grams Sugar
  8. Make ready 7 grams Salt
  9. Make ready 1 tsp each Soy sauce and juice from grated ginger
  10. Take 16 grams Cornstarch
  11. Take 2 tsp of water and sake Water to dissolve the cornstarch

The following are some of the popular satsuma-age. You're probably thinking, what is "satsuma-age"? 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 Satsuma.

Instructions to make Home-made Satsuma-age Fish Cakes:
  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.

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 Satsuma. I love the intense flavor of the fish cakes, with so much seasoning mixed in, they are delicious all on their own. Hold paddle to edge of hot oil. Using a knife, scrape fish cake off paddle upside down into hot oil.

So that’s going to wrap this up with this exceptional food home-made satsuma-age fish cakes recipe. Thank you very much for your time. I am sure that you can make this at home. There’s 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!