Satsuma-Age Recipe: Tips for Making Deep-Fried Fish Cakes
Written by MasterClass
Last updated: Aug 2, 2022 • 3 min read
Satsuma-age is a classic Japanese snack or side dish made by deep-frying a fish and vegetable patty until it is golden and crispy. This versatile and straightforward dish is sure to become one of your favorite Japanese recipes.
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What Is Satsuma-Age?
Satsuma-age (薩摩揚げ) is a fried Japanese fish cake consisting of a combination of surimi (fish paste), finely chopped vegetables, and binding agents. Originating in the Kagoshima Prefecture of Japan, this deep-fried dish (also known as tsukuage or tempura in different regions of the country) is popular Japanese snack food.
Enjoy these deep-fried crispy cakes alongside condiments such as mustard or soy sauce. They are also a popular addition to many stewed Japanese dishes.
4 Tips for Making Satsuma-Age
Whether you’re well versed in Japanese food or just beginning to explore this rich cuisine, follow these tips to make a perfect Satsuma-age:
- 1. Switch up the fish. You can make Satsuma-age with just about any type of boneless and skinless fish. In Japan, popular fish choices for Satsuma-age include mackerel, sardines, and shark. For mild and delicate homemade fish cakes, opt for fresh white fish fillets such as cod or pollock, which have a subtly fishy flavor. Other varieties of seafood suitable for making this snack include shrimp, octopus, and squid.
- 2. Experiment with different veggies. Incorporate an array of chopped vegetables into your fish cakes to suit your specific palate. Finely chopped mushrooms, edamame, sweet potato, scallions, gobo (burdock root), and lotus root make great additions to Satsuma-age.
- 3. Create different shapes. Mold Satsuma-age pieces into various shapes and sizes, which is how home cooks serve them in different regions of Japan. Popular fish cake shapes include Hira-ten (flat oval), Kaku-ten (flat rectangle), and Boru-ten (ball-shaped).
- 4. Give your fish cakes space. When frying your satsuma-age, give the pieces plenty of room in the pan. If necessary, fry the fish cakes in 2–3 batches to avoid overcrowding.
Homemade Satsuma-Age Recipe
makes
6 fish cakesprep time
15 mintotal time
30 mincook time
15 minIngredients
- 1
Cut the boneless fish fillets into small pieces and transfer the chopped fish to a food processor.
- 2
In the food processor, make the fish paste. Add the sake, salt, ginger root juice, and sugar to the chopped fish. Blend the mixture until it becomes a smooth paste, 1–2 minutes.
- 3
Add the egg and potato starch to the fish mixture in the food processor, and blend until combined.
- 4
In a large bowl, combine the minced onion and carrot.
- 5
Add the all-purpose flour to the onion and carrot mixture and stir to coat the ingredients.
- 6
Add the fish paste to the bowl with the vegetable mixture and stir until the ingredients are well incorporated.
- 7
With wet hands, pick off about 2 ounces of the fish cake mixture and form it into a ball. Flatten the ball into an oval shape, and place the formed fish cake on a plate.
- 8
Repeat this process with the remaining fish and vegetable mixture, until you have formed 10–12 fish cakes.
- 9
In a large frying pan or cast-iron skillet, heat the neutral oil to 335 degrees Fahrenheit.
- 10
When the oil is hot, fry the fish cakes. Using chopsticks or tongs, place 3–5 fish cakes in the oil, making sure not to overcrowd the pan.
- 11
Allow the fish cakes to fry until they’re golden brown and crispy, flipping once halfway through, about 5 minutes.
- 12
Remove the fried fish cakes from the oil and place the patties on a metal rack or paper towel–lined plate to drain off the excess oil. Repeat the frying process with the remaining fish cakes.
- 13
Serve the fish cakes hot or at room temperature with soy sauce and mustard for dipping.
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