Photograph of the finished Satsuma-age

Japan · Chả cá chiên Satsuma-age

Satsuma-age

50 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pollock Pollock 1.6 lb
  • Photograph of Tapioca starch Tapioca starch 3.5 oz
  • Photograph of Carrot Carrot 1.2
  • Photograph of Burdock root Burdock root 5.6 oz
  • Photograph of Spring onion Spring onion 2.1 oz
  • Photograph of Sugar Sugar 1.1 oz
  • Photograph of Cooking sake Cooking sake 2 ⅔ tbsp
  • Photograph of Oil Oil 2 ½ cups

Method

  1. 1 Remove the skin and bones from the fish, then mash it thoroughly with salt until the fish meat becomes sticky and pliable.
  2. 2 Mix tapioca starch, sugar, and sake into the fish mixture, then continue kneading until the fish paste is smooth and glossy.
  3. 3 Finely shred the carrots, burdock root, and green onions, then mix them into the patties.
  4. 4 Grease your hands with oil and shape the mixture into flat, round patties.
  5. 5 Deep-fry at 160 degrees until the patties puff up and are golden brown on both sides.

With an appliance

  • Air fryer 49 min

    Replace step 5: spray oil on both sides of the fish cakes, fry at 180 degrees for 12 minutes, flip at the 6th minute; moderate heat helps the fish cakes expand without burning the vegetables inside.

Start cooking