Home-made Satsuma-age Fish Cakes. In today's recipe, I made fish cakes in a flat oval shape but you can make different shapes if you like. Satusma-age is actually a generic name for deep fried fish cakes. Depending on the shape of satsuma-age and the vegetables added to it, they are named differently. Home-made Satsuma-age Fish Cakes

You can cook Home-made Satsuma-age Fish Cakes using 11 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Home-made Satsuma-age Fish Cakes
  1. Prepare 400 grams of White fish such as cod.
  2. Prepare 30 grams of Lima beans (frozen ones are OK).
  3. Prepare 30 grams of Carrot.
  4. Prepare 20 grams of Wood ear mushrooms (rehydrated and squeezed out of the excess water).
  5. It’s 2 tbsp of Dried shrimps.
  6. Prepare 2 of Dried shiitake mushrooms (rehydrated and chopped finely).
  7. Prepare 16 grams of Sugar.
  8. It’s 7 grams of Salt.
  9. You need 1 tsp of each Soy sauce and juice from grated ginger.
  10. It’s 16 grams of Cornstarch.
  11. You need 2 tsp of of water and sake Water to dissolve the cornstarch.

I use fresh fish rather than. You're probably thinking, what is "satsuma-age"? Satsuma refers to Kagoshima, an area of Japan, which was once known as Satsuma. Age means fried, so together they mean fried in the style of Satsuma.

Home-made Satsuma-age Fish Cakes step by step

  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..

I love the intense flavor of the fish cakes, with so much seasoning mixed in, they are delicious all on their own. Satsuma Age (薩摩揚げ, さつま揚げ) is a type of fried fish cakes originating from Kagoshima, Japan. It was originally from Chinese cuisine and then brought over to Okinawa and Kyushu regions. Surimi (fish paste) and flour are mixed to make a compact paste that is solidified through deep-frying, which is why you see the brown skin on the outside and white skin on the inside. Hold paddle to edge of hot oil.