Satsuma Age – Japanese Fried Fish Cakes with Vegetables

Satsuma Age is one of the signature dishes of southern Japan, originating from the Kagoshima region (formerly known as Satsuma). These golden, lightly flavored fish cakes are made from a blend of fish paste and vegetables, deep-fried to achieve a crispy exterior and tender interior. In Japan, they’re enjoyed as a snack, added to oden hot pots, or served with udon noodles.

Ingredients:
• 150 g white fish fillet (such as cod or pollock)
• 50 g Japanese yam (nagaimo) – or potato as a substitute
• 1 dried kikurage mushroom (or shiitake)
• 60 g bamboo shoots (or menma takeoko)
• 5 g red pickled ginger (beni shoga)
• Vegetable oil for deep frying

Instructions:

1. Cut the fish fillet into small pieces and blend in a food processor until a smooth, sticky paste forms.

2. Finely chop the mushroom, bamboo shoots, and ginger.

3. Combine all the ingredients in a bowl – the mixture should be thick, elastic, and slightly sticky.

4. Heat the oil to about 180°C (355°F).

5. Form small, flat patties from the mixture and fry for 2–3 minutes on one side, then another 1–2 minutes on the other side, until golden brown.

6. Remove from oil and drain on a paper towel to absorb any excess oil.

Serving suggestion:
Serve hot with Japanese Kewpie mayonnaise, soy sauce, or spicy ponzu dip. They also pair wonderfully with soups or udon noodle dishes.

Tip:
For extra crispiness, add a bit of potato starch to the mixture. If you prefer a milder flavor, replace the ginger with finely grated carrot.