Satsuma Age - Fried Fishcakces
1 lb. aji horse mackerel fillets, bone and skin removed
1/2 lb. cod or pollock fillets, bone and skin removed
2 oz. gobo burdock root, shaved as if sharpening a pencil
All-purpose dashi stock
1/3 cup dashi stock
2 tsp. sake
1 tbsp. granulated sugar
1 1/2 tsp. Aloha shoyu
1 1/4 oz. white miso
Tamamoto (mix 1 large egg yolk and 1 tbsp. vegetable oil in a ramekin ahead of time)
Vegetable oil for deep frying
Grated ginger and grated wasabi as condiments
Aloha shoyu for dipping
makes 12 cakes
1. On a paper-lined sheet pan, lightly salt the mackerel fillets, cover with plastic wrap and refrigerate for 2 hours.
2. In a food processor, pulse and grind the fillets into a coarse paste. Transfer into a bowl and set aside.
3. Blanch the shavings of burdock root in the all-purpose dashi stock, drain and set aside.
4. Pulse the cod or pollock in a food processor, gradually adding 1/3 cup of the dashi stock. Add sake, sugar, soy sauce and white miso, then give a few more pulses. Transfer the mixture into a large bowl. Add the aji horse mackerel paste, the egg-oil mixture (tamamoto) and the burdock shavings. Mix well with rubber spatula. Make 12 oval cakes, about 2/3 inch (1.5cm) thick. Lay on a sheet pan lined with parchment paper, cover tightly with plastic wrap and refrigerate for 20 minutes.
5. To deep fry: In a large heavy saucepan, heat the oil to 340° F. Deep fry the cakes until golden brown, about 4-5 minutes. Transfer to a paper-lined plate to drain excess oil.
6. 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 dishes for dipping the cakes.