さつま揚げ

さつま揚げ

  • Serves 1-2
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Gaining its name from the old name of a province in Kagoshima, Japan; this fishcake recipe is a Japanese take on a well known dish. Satsuma age is traditionally a fishcake that is fried and then served in a variety of dishes such as oden hotpot or udon noodles. This recipe includes mushrooms and nagaimo Japanese yam, but feel free to add your favourite vegetables instead.

材料

150g white fish fillet
50g nagaimo japanese yam
1 dried kikurage mushroom
60g takenoko bamboo shoots or menma
5g red pickled ginger
1 tbsp mayonnaise
oil for deep-frying

手順

  1. Chop the white fish fillet into small pieces. Then put the pieces into a food processor and process until a smooth paste forms.
  2. Finely mince the dried kikurage mushroom, bamboo shoots and red pickled ginger into small pieces.
  3. Mix all the ingredients together in a mixing bowl.
  4. Heat some oil in a heavy bottomed saucepan to 180°C.
  5. Form the mixture into flat rounded patties and drop them carefully into the oil to cook for about 2-3mins. Flip over carefully and continue to cook for a further 1-2 mins until golden brown.
  6. Remove the patties from the oil and place them on some kitchen roll to drain any excess oil.
  7. Eat immediately with mayonnaise or your preferred dipping sauce as a snack or side to a Japanese meal.

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