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How to make Satsuma-age
Learn what makes Satsuma-age special, cook the free ComidaTime recipe, then keep cooking from Authentic Japanese Cuisine.
Why cooks start here
Satsuma-age is cooked the way Kagoshima cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a japanese family cook actually puts it on the table.
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.
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