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.


  • 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


I bought tilapia fillets at Costco, but any fillets of sea fish can be used.

Chop them into small pieces first, then make it to smooth paste using a food processor. Add all the other ingredients (except vegetables) and further mix well to incorporate. It should be pasty and sticky with consistency of miso paste.
Add chopped vegetables to the fish paste.

Heat 1/2" depth oil in a pan to fry. Keep the oil temperature relatively low, as the fish paste is easily burned. Put some vegetable oil in hand (to prevent the paste sticking to hands) and form the fish paste to 2-1/2" diameter round flat shape, and drop it in the oil. When the visible side of fish paste is about 50% done from the edge, turn it to fry the other side. When the both sides get nicely browned, remove the piece from the oil and rest it on paper towel to remove excess oil.

Serve immediately or at room temperature with grated ginger and soy sauce. They can also be refrigerated or frozen for later use. Return to room temperature before using.


  1. Yuki-san… Oiishiso da-ne! :) Mmmmmmm.

  2. Millie says:

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

    • Hi Millie,

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

  3. joyce says:

    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.,

    • 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!

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