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.
Satsuma age freeze well. Make a lot when you find fresh fish, and keep them in a freezer for later use.
- 1 lb chopped fish fillets (any kind of fish)
- 2 egg white
- 1 tbsp salt
- 6 tbsp sugar
- 6 tbsp arrowroot flour or cornstarch
- 5 tbsp sake
- 1 tbsp mirin
- 2 cups julienned carrots
- 2 cups julienned burdock soaked in water for 5 to 10 minutes and dried