📝 About This Recipe
Originating from the sun-drenched Satsuma province in Southern Kyushu, these savory-sweet fried fish cakes are a cornerstone of Japanese coastal comfort food. Each bite offers a bouncy, 'mochi-mochi' texture infused with the delicate sweetness of white fish and the vibrant crunch of garden vegetables. Deep-fried to a shimmering mahogany gold, they are equally magnificent served hot as a snack or simmered in a hearty winter Oden.
🥗 Ingredients
The Fish Base
- 500 grams White Fish Fillets (Cod, Pollock, or Sea Bream; skinless and deboned)
- 1 teaspoon Sea Salt (Essential for developing the bouncy protein structure)
- 1 large Egg White (Lightly beaten)
- 3 tablespoons Potato Starch (Katakuriko) (Can substitute with cornstarch)
Seasonings
- 1 tablespoon Sugar (To provide the characteristic Japanese sweetness)
- 1 tablespoon Mirin (Japanese sweet rice wine)
- 1 tablespoon Sake (To remove any fishy aroma)
- 1 teaspoon Ginger Juice (Freshly squeezed from grated ginger)
Mix-ins and Frying
- 1/4 cup Carrot (Finely julienned or minced)
- 4-5 pieces Green Beans (Thinly sliced into rounds)
- 2 pieces Wood Ear Mushrooms (Rehydrated and finely chopped for crunch)
- 3 cups Neutral Oil (Vegetable, canola, or grapeseed for deep frying)
For Serving
- 1 tablespoon Grated Ginger (Fresh garnish)
- 2 tablespoons Soy Sauce (For dipping)
👨🍳 Instructions
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1
Pat the fish fillets thoroughly dry with paper towels. Any excess moisture will prevent the paste from binding correctly.
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2
Roughly chop the fish into 1-inch cubes. Place them in a food processor and pulse until the fish is finely minced but not yet a smooth paste.
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3
Add the sea salt to the food processor. Pulse continuously for 1-2 minutes until the mixture becomes very sticky and develops a paste-like consistency (this is the 'surimi' stage).
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4
Add the egg white, potato starch, sugar, mirin, sake, and ginger juice to the fish paste. Process until the mixture is completely smooth, glossy, and uniform.
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5
Transfer the fish paste to a large mixing bowl. Fold in the finely minced carrots, green beans, and wood ear mushrooms using a spatula until evenly distributed.
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6
Heat about 2-3 inches of oil in a heavy-bottomed pot or a deep fryer to 340°F (170°C).
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7
Lightly grease your palms with a bit of oil to prevent sticking. Scoop about 2 tablespoons of the mixture and form it into a flat oval or round patty, roughly 1/2 inch thick.
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8
Carefully slide the patty into the hot oil. Repeat with 3-4 more patties, being careful not to overcrowd the pot.
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9
Fry the cakes for about 2-3 minutes per side. They will initially sink and then float to the surface as they cook.
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10
Once the cakes are a deep golden brown and feel firm to the touch, use a slotted spoon to transfer them to a wire rack or a plate lined with paper towels.
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11
Maintain the oil temperature and repeat the process with the remaining fish paste.
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12
Serve the Satsuma-age while still warm for the best texture, accompanied by a small mound of grated ginger and a side of soy sauce.
💡 Chef's Tips
Always add the salt to the fish first before other liquids; the salt breaks down the muscle fibers to create that signature bouncy 'kamaboko' texture. If you don't have a food processor, you can use a Japanese mortar and pestle (Suribachi) for an even more authentic, artisanal texture. Keep your hands wet or oiled when shaping the patties to ensure a smooth surface on the finished fish cakes. Don't let the oil get too hot (above 350°F); the high sugar content in the batter causes them to brown quickly, and you want the inside cooked through before the outside burns. Feel free to experiment with other mix-ins like edamame, red pickled ginger (beni shoga), or even small bits of squid.
🍽️ Serving Suggestions
Serve hot with a cold Japanese lager or a crisp, dry Junmai Sake. Pair with a bowl of hot Udon or Soba noodles, placing the fish cake directly on top of the broth. Slice them thinly and add to a Japanese-style stir-fry with cabbage and soy sauce. Include them as a protein-rich addition to a bento box; they are delicious even at room temperature. Serve as a traditional Izakaya-style appetizer with a side of spicy hot mustard (Karashi).