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Satsuma Age - Fried Fishcakces

Satsuma Age is a Japanese deep fried fish cake. This is one of the most delicious and famous Japanese appetizers recipes and Japanese Cake recipes.
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Prep Time: 15 | Cook Time: 5-8 minutes | Ready In: 25 minutes
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US Metric

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

Cooking Process:

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.