Satsuma Age Recipe

Satsuma age is fried fish paste. Often, various kinds of chopped vegetables, or seafood are inside. They are ready to eat cold or grilled or used as one of the ingredients of oden and many other dishes.

I wouldn’t make them in Japan, because they are readily available at grocery stores in reasonable price. But I make in the U.S., because they are one of the items difficult to find. The process of making satsuma age is easy and almost the same as kamaboko.

Even though kamaboko needs to use only white fish fillets, satsuma age doesn’t choose kind of fish. Tilapia, cod fish, flounder, mackerels, jack mackerels, sardines, bonitos, sharks… any kind of fish or combination of two fish can be used. You can even include small bones inside, as long as they are chopped in food processor. The color or texture of the fish meat doesn’t affect the appearance, because they are fried anyway.

I used carrots and burdock this time, but you can use chopped lotus roots, edamame, red pickled ginger, squid legs or octopus legs as well.

Satsuma age freeze well. Make a lot when you find fresh fish, and keep them in a freezer for later use.

 

 

Previous Comments (Please add new comments under “REVIEW” tab.)


Rollyryno, Submitted on 2013/12/15 at 1:40 pm

Yuki-san… Oiishiso da-ne! :) Mmmmmmm.


Millie, Submitted on 2014/03/17 at 2:54 am

Lovely! I tired it with chicken as I don’t have fish around. Tasted good though :)


Yuki, Submitted on 2014/03/17 at 8:53 am | In reply to Millie.

Hi Millie, Thank you for trying the recipe. I didn’t know it works for chicken as well. I will definitely try.


joyce, Submitted on 2014/10/28 at 3:04 am

Yuki,
thank you for sharing all the recipes. i have two gluten-egg-nut/free grandchildren, who i cook for. being asian and loving every known vegetable & rice, they have not been lacking any exposure to foods. i have been able to substitute and use other similar ingredients when cooking for them.
Do you think that i could use egg substitute or leave out the egg whites all together for binding the mixture? my second question is because i prefer katakuriko to cornstarch, could that be used instead?
thanks again for sharing.,
joyce


Yuki, Submitted on 2014/10/28 at 9:08 am | In reply to joyce.

Hi Joyce,
Thank you for your comment. The egg white in satsuma age is for fluffiness. You can use egg substitute instead of egg whites. You can also add mashed tofu instead of egg whites, even though the texture and flavor will be somewhat different. Using katakuriko is perfect. Actually, I used cornstarch in the recipe, only because katakuriko is harder to get in the U.S. Good luck and happy cooking!
Yuki

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