How to Make Any-night-of-the-week Home-made Satsuma-age Fish Cakes

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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:

  1. You need of White fish such as cod.
  2. Use of Lima beans (frozen ones are OK).
  3. Prepare of Carrot.
  4. Provide of Wood ear mushrooms (rehydrated and squeezed out of the excess water).
  5. Get of Dried shrimps.
  6. Get of Dried shiitake mushrooms (rehydrated and chopped finely).
  7. Provide of Sugar.
  8. Take of Salt.
  9. Prepare of each Soy sauce and juice from grated ginger.
  10. Prepare of Cornstarch.
  11. Provide of of water and sake Water to dissolve the cornstarch.

Steps 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..

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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