Japanese Deep Fried Fish Cakes (Satsuma Age) Recipe Easy Yummy Recipes

Ingredients:

1/3 cup (80ml) dashi stock (see other post)
2 tsp. sake
1 tbsp. granulated sugar
1 1/2 tsp. soy sauce
1 1/4 oz. (40g) white miso
Tamamoto (mix 1 large egg yolk and 1 tbsp. vegetable oil in a ramekin ahead of time)

Yield: 12 cakes

Directions:

On a paper-lined sheet pan, lightly salt the mackerel fillets, cover with plastic wrap and refrigerate for 2 hours.
In a food processor, pulse and grind the fillets into a coarse paste.
Transfer into a bowl and set aside.
Blanch the shavings of burdock root in the all-purpose dashi stock, drain and set aside.
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.
To deep fry: In a large heavy saucepan, heat the oil to 340° F (170° C).
Deep fry the cakes until golden brown, about 4-5 minutes.
Transfer to a paper-lined plate to drain excess oil.
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.

More Recipes:

Japanese Deep Fried Fish Cakes (Satsuma Age) Recipe