Satsuma-age
35 min
total
4
people
353
calories per serving
Ingredients
4 people
- 500 gAtlantic cod (skinless and boneless)
- 1 pcEgg (egg white only)
- 2 tbspPotato starch
- 1 tbspWhite sugar
- 1 pinchGray sea salt
- 1 tbspSake or rice alcohol
- 1 tbspmirin
- 1 pcCarrot (finely grated)
- 750 mlPeanut oil (for frying)
Method
Plump and juicy fish cakes, lightly sweetened, with bits of carrot. The surface is beautifully browned from frying.
- 1
Process the cod in a blender until a fine, smooth paste forms. It should feel elastic and sticky to the touch.
- 2
Add the egg white, potato starch, sugar, salt, sake, and mirin. Blend again until the paste is thick enough to coat a spatula.
- 3
Fold in the grated carrots by hand. Mix to distribute the pieces evenly without crushing them.
- 4
Shape into small 2 cm thick patties. Drop into 170°C oil. Remove when the crust is golden-brown and the center is firm.
Frequently asked questions
How do you get this dish right?
- Wet your hands to shape the patties without the dough sticking.
- Do not overcrowd the fryer to maintain a constant oil temperature.
How long does this dish keep?
Keep for 3 days in the fridge in an airtight container or 1 month in the freezer.
4.5
15 reviews
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