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We hope you got insight from reading it, now let’s go back to home-made satsuma-age fish cakes recipe. You can have home-made satsuma-age fish cakes using 11 ingredients and 8 steps. Here is how you do it.
The ingredients needed to cook Home-made Satsuma-age Fish Cakes:
- You need of White fish such as cod.
- Use of Lima beans (frozen ones are OK).
- Prepare of Carrot.
- Provide of Wood ear mushrooms (rehydrated and squeezed out of the excess water).
- Get of Dried shrimps.
- Get of Dried shiitake mushrooms (rehydrated and chopped finely).
- Provide of Sugar.
- Take of Salt.
- Prepare of each Soy sauce and juice from grated ginger.
- Prepare of Cornstarch.
- Provide of of water and sake Water to dissolve the cornstarch.
Steps 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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