Satsuma-age

Name: Satsuma-age
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Japanese
Ingredients: 400 g fish paste; 50 g burdock; for frying oil; 1 tsp sugar; 1 tsp fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Satsuma-age hails from Kagoshima, where the art of cooking fish paste is mastered with a delicate touch. Traditionally enjoyed as a snack or accompaniment to other dishes, this version brings the essence of Japanese home cooking to your table. The salt is judged by hand, a nod to the intuition of the family cook, and the generous use of fat ensures a satisfying bite.

The taste of Satsuma-age is a harmonious blend of savory fish paste with a hint of sweetness, complemented by the earthy crunch of burdock. Fried to a golden crisp, each piece offers a satisfying contrast between the soft interior and its crisp exterior. Serve it warm, and let its simple yet profound flavors shine.

Ingredients

400 gfish paste
50 gburdock
for fryingoil
1 tspsugar
1 tspfine sea salt

Method

Begin by preparing all components for the Satsuma-age. Peel and thinly slice 50 g of burdock into matchstick-sized pieces. This ensures even cooking and a pleasant texture in the final dish. Set the sliced burdock aside.
In a large mixing bowl, combine 400 g of fish paste with the sliced burdock. Add 1 tsp of sugar and 1 tsp of fine sea salt to the mixture. Mix thoroughly using your hands or a spatula until the burdock is evenly distributed throughout the fish paste, ensuring the flavors meld together.
Prepare a deep frying pan or pot by filling it with enough oil for frying, about 3 to 4 cm deep. Heat the oil over medium-high heat until it reaches approximately 170°C (340°F). You can test the oil's readiness by dropping a small piece of the fish paste into the oil; it should sizzle and rise to the surface immediately.
With wet hands, shape the fish paste mixture into small, flat oval patties, about 1 cm thick. This shape allows for even frying and a crispy exterior. Carefully lower the patties into the hot oil, making sure not to overcrowd the pan.
Fry the patties in batches, turning them occasionally with chopsticks or a slotted spoon. Cook until they are golden brown and crispy on the outside, which should take about 3 to 4 minutes per side. The patties should feel firm to the touch and have a rich, golden hue.
Once cooked, remove the Satsuma-age from the oil and drain on a plate lined with paper towels to remove excess oil. This keeps them crisp and not greasy.
Finish by lightly sprinkling additional fine sea salt over the hot Satsuma-age to enhance the flavor. Serve immediately while they are still warm and crispy, sharing them at the table as is traditional in Kagoshima.