Homemade Satsuma-age: A Step-by-Step Guide to Making Japanese Fried Fish Cakes

Ingredients

  • 300g of white fish fillets
  • 1/2 onion
  • 2 green onions
  • 1 tsp of salt
  • 1 tbsp of sugar
  • 1 tbsp of soy sauce
  • 2 tbsp of sake
  • 1 tbsp of ginger juice
  • 1/2 cup of potato starch
  • Vegetable oil for frying

Steps and instructions

  1. Cut the white fish fillets into small pieces.
  2. Chop the onion and green onions finely.
  3. In a food processor, combine the fish, onion, green onions, salt, sugar, soy sauce, sake, and ginger juice. Process until you obtain a smooth paste.
  4. Add the potato starch to the fish paste and mix well.
  5. Shape the fish paste into small patties.
  6. Heat the vegetable oil in a deep fryer or large saucepan to 180°C (350°F).
  7. Fry the patties in the hot oil until they are golden brown, about 3-4 minutes on each side.
  8. Remove the patties from the oil and drain them on paper towels.
  9. Serve the satsuma-age hot, with soy sauce for dipping if desired.

Tools for making

Recipe variations

  • Use a different type of fish or seafood, such as salmon, shrimp, or squid.
  • Add grated carrots, cabbage, or other vegetables to the fish paste mixture for added flavor and texture.
  • Experiment with different seasonings, such as garlic powder, chili flakes, or curry powder.
  • Try coating the satsuma-age in breadcrumbs, panko, or sesame seeds for a different crust.
  • Replace the potato starch with cornstarch or rice flour for a gluten-free option.
  • Make a vegetarian version by using tofu as a base instead of fish, and adding vegetables and seasonings of your choice.
  • Add diced mushrooms or chopped herbs like cilantro or parsley to enhance the taste.
  • For a spicy kick, include a little bit of finely chopped chili pepper or hot sauce in the fish paste mixture.

Recipe overview

Satsuma-age, also known as fish cakes, is a popular dish in southern Japan. This recipe uses white fish fillets, onion, and green onions that are processed into a smooth paste, shaped into patties, and then fried until golden brown. The result is a crispy exterior with a soft, flavorful interior. The addition of sake and ginger juice adds a hint of sweetness and tanginess, enhancing the overall flavor. This satsuma-age recipe is relatively easy to make and can be served as a main dish or as a side. Enjoy these delectable fish cakes hot, with a side of soy sauce for dipping if desired.

Common questions

  1. Can I use a different type of fish?
    Yes, you can use any white fish fillets for this recipe.
  2. Can I use dried herbs instead of green onions?
    It's recommended to use fresh green onions for the best flavor, but you can use dried herbs as a substitute if needed.
  3. Can I bake the satsuma-age instead of frying it?
    While the traditional method is deep frying, you can try baking the patties in the oven at 200°C (400°F) for about 20-25 minutes, flipping halfway through, until they are golden brown and cooked through.
  4. Can I freeze the satsuma-age?
    Yes, you can freeze the cooked satsuma-age. Allow it to cool completely, then store it in an airtight container or freezer bag. It can be kept in the freezer for up to 2 months. To reheat, simply bake in a preheated oven at 180°C (350°F) for 10-12 minutes or until heated through.
  5. Can I make the satsuma-age ahead of time?
    Yes, you can prepare the fish paste mixture ahead of time and store it in the refrigerator for up to 24 hours. Shape and fry the patties just before serving for the best texture and flavor.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to mix the fish paste and other ingredients.
  • Food Processor - A kitchen appliance to process the fish, onion, and green onions into a smooth paste.
  • Deep Fryer or Large Saucepan - A cooking vessel for frying the satsuma-age patties.
  • Paper Towels - To drain the fried satsuma-age patties and remove excess oil.
  • Serving Plate - A plate to present and serve the hot satsuma-age.

Origin stories

Satsuma-age, also known as fish cakes, are a staple food of Kagoshima, a city in the Satsuma province of Japan. The region is known for its warm climate and rich marine resources, making it an ideal place for seafood delicacies. Interestingly, the invention of Satsuma-age dates back to the Edo period, when it was introduced by Chinese cooks who came to serve the Satsuma clan's samurais. The dish, however, was so delicious that it quickly became popular among commoners, who started making it at home. Traditionally, Satsuma-age was deep-fried on a bamboo skewer, but today it is more commonly shaped into flat rounds or rectangles. These tasty, golden morsels have been warming the hearts and bellies of locals and visitors alike for centuries, and continue to be a beloved part of the regional cuisine in Kagoshima.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.