Satsumaage
Fried fish cakes│360 grams, 6 pieces
Satsuma-age is a traditional Japanese fish delicacy originating from the Satsuma region, today known as Kagoshima on Kyushu.
They are a type of fish cake, made from finely ground white fish (surimi) mixed with various seasonings and ingredients. The mixture is shaped into flat cakes and then fried to a golden brown. Chef Kuniyoshi of Hokkai Kitchen created this recipe.
The flavor is mild and savory, and the texture is airy yet firm, making satsuma-age versatile: as a snack with sake or beer, in soups like oden, or as a flavorful addition to stir-fries and bento boxes. One package contains three different flavors: ginger, renkon (Japanese lotus root), and edamame. All equally delicious!
Weight: 360 grams, 6 pieces
Ingredients: White Fish Meat, Soybean kernel, Starch acetate, Cabbage, Carrot, Black fungus mushroom, Onion, Wheat starch, Burdock, Soybean oil, Red ginger, Sugar, Salt, Isolated Soy protein, Flavor enhancer, Soy sauce
Allergens: Fish, Soybean, Gluten, Wheat
Country of origin: Thailand
Preparation method: Defrost the satsumaage in the refrigerator or in cold water for approximately 30 minutes.
Remove the packaging and place the fish cakes on a baking tray lined with baking paper. Heat in a preheated oven at 200 °C for about 7 minutes.
Alternatively, deep-fry at 170 °C for approximately 3 minutes.
Satsumaage can also be enjoyed without cooking. Simply defrost and serve with a little soy sauce. That said, the chef recommends heating the satsumaage in the oven or deep-fryer to enhance its texture and bring out a more satisfying bite.
How to preserve: *Keep in freezer (-18℃)