Satsuma-age

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.