Japanese Fried Fish Cakes (Satsuma- Age)
Learn how to make authentic Japanese fried fish cakes (Satsuma-Age) at home — crispy outside, bouncy inside, and way better than the store-bought kind.
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Cooking tools:
- Food processor
- Grater
- Dutch oven
- Saucepan
- Stove
- Freezer
- Chef's knife
- Cutting board
- Plate
- Mixing bowl
- Measuring spoon
- Paper towel
Ingredients
- White fish fillets (cod, pollock, or tilapia)
- Fine sea salt
- Sugar
- Sake
- Mirin
- Egg white
- Potato starch (katakuriko)
- Ice cubes
- Fresh ginger, grated + squeezed for juice
- Carrot, very finely diced
- Frozen edamame, thawed and shelled
- Scallion, thinly sliced
Ready to cook this?
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