Satsuma-age is a fried patty of fish originating from Kagoshima, an area of Japan once known as Satsuma, hence the name. In Kagoshima, it is referred to as tsuke-age, where some say it originally came from the Okinawan dish chikiagi. It is a popular addition to oden, and can also be enjoyed on its own in bentos and as a side dish or tapas.Satsuma-age is made from fish surimi, or fish ground into a paste. The traditional way is to grind it in a suribachi (Japanese mortar), but a food processor or blender would be much quicker. If you don’t have one, feel free to go old-style with a suribachi or mortar and pestle!This Japanese recipe calls for hanpen, another surimi product made with white fish, egg whites and yams. If living outside of Japan, you should be able to find it either fresh or frozen in your nearest Asian grocery store. If not, just omit it (it’s on our list for future recipes!).
Satsuma-age
Ingredients
- 1 cod fillet
- ¼ block hanpen about 30 grams
- ¼ egg about 1 tbsp
- 1 pinch salt
- ½ tsp sugar
- 2 tsp potato starch katakuriko
- vegetable oil for deep-frying
- grated ginger to taste
- soy sauce to taste
Instructions
- Remove the skin of the cod fillet, as well as the pinbones, if any.Cut the cod and hanpen into small pieces.
- Grind the cod and hanpen in a food processor, blender, suribachi or mortar. Add the rest of the ingredients and mix well.
- Divide and shape into 4-5 small patties.
- Heat up some vegetable oil to 170 C. Add the patties and deep-fry until golden brown, flipping to cook both sides evenly (about 3-4 minutes per side). Put on a paper towel lined tray to drain off excess oil. Serve with grated ginger and soy sauce.
