Posted by on Nov 19, 2019 in Main Courses | 31 comments

Satsuma-age (Deep-Fried Fishcake Recipe) | Cooking with Dog

Satsuma-age (Deep-Fried Fishcake Recipe) | Cooking with Dog

How to Make Satsuma-age さつま揚げの作り方 We would appreciate it if you could add subtitles for this video! Thank you for your support!
(serves 2)
150g Pacific Cod or Pollock (5.3 oz) – net weight
½ tbsp Sake
⅓ tsp Salt (1% weight of the fish meat)

½~1 tbsp Potato Starch or Corn Starch
½ Egg
½ tsp Ginger Root Juice
10g Carrot (0.4 oz)
50g Onion (1.8 oz)
1 tsp All-Purpose Flour
Frying Oil

Soy Sauce
Grated Ginger Root

"Cooking with Dog Assistant" is now available on iPhone and iPad!

You might also enjoy …
Nabeyaki Udon Noodles

Chocolate Cornets

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<2人分>
タラ:150g(正味)
酒:大½
塩:小1/3(タラの重さの1%)

片栗粉:大½ 〜1
卵:1/2個
生姜汁:小½
人参10g
玉ねぎ:50g
小麦粉:小1
揚げ油
生姜醤油

iPhoneとiPadでアプリ「Cooking with Dog Assistant」が利用できます!

Satsuma-age (Deep-Fried Fishcake Recipe) | Cooking with Dog

How to Make Satsuma-age さつま揚げの作り方 We would appreciate it if you could add subtitles for this video! http://www.youtube.com/timedtext_video?ref=share&v=EEKVGz8xY-M Thank you for your support!
(serves 2)
150g Pacific Cod or Pollock (5.3 oz) - net weight
½ tbsp Sake
⅓ tsp Salt (1% weight of the fish meat)

½~1 tbsp Potato Starch or Corn Starch
½ Egg
½ tsp Ginger Root Juice
10g Carrot (0.4 oz)
50g Onion (1.8 oz)
1 tsp All-Purpose Flour
Frying Oil

Soy Sauce
Grated Ginger Root

"Cooking with Dog Assistant" is now available on iPhone and iPad! http://bit.ly/20memZB

You might also enjoy ...
Nabeyaki Udon Noodles
http://youtu.be/kWLNZzuo3do
Chocolate Cornets
http://youtu.be/6OELw6H-8BI

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http://facebook.com/cookingwithdog
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http://google.com/+cookingwithdog
http://twitter.com/cookingwithdog
http://vine.co/cookingwithdog

※字幕を表示するには動画下部にある [設定] アイコンをクリックして下さい♪

<2人分>
タラ:150g(正味)
酒:大½
塩:小1/3(タラの重さの1%)

片栗粉:大½ 〜1
卵:1/2個
生姜汁:小½
人参10g
玉ねぎ:50g
小麦粉:小1
揚げ油
生姜醤油

iPhoneとiPadでアプリ「Cooking with Dog Assistant」が利用できます! http://bit.ly/20memZB

31 Responses to “Satsuma-age (Deep-Fried Fishcake Recipe) | Cooking with Dog”

  1. Jakiladd says:

    This looks so delicious 😀 and how come its called “Satsuma”, in England,
    Satsuma’s are little oranges, kind of time softer tangerines.

    • elepop says:

      +Cooking with Dog Satsuma is the “english” name for mikan! 🙂

    • Cooking with Dog says:

      +Jakiladd Satsuma-age is a specialty dish in Satsuma region, Kagoshima
      Prefecture 🙂 I didn’t know satsuma is a type of citrus in England.
      Interesting! http://en.wikipedia.org/wiki/Satsuma_age

  2. Mèo Bảy Màu says:

    Vietsub for me plz :((
    I’m Vietnamese and i don’t understand everything in this video

  3. AKM says:

    Does anyone else worry about Francis falling off of that table??

    • BillundBerries says:

      yeah

  4. アップルパイ says:

    Can I use salmon?

    • アップルパイ says:

      +Cooking with Dog Alright!!!!
      返事ありがとうございます!早速やってみる。>w<)

    • Cooking with Dog says:

      +アップルパイ Yes. You can use salmon in this recipe 🙂

    • アップルパイ says:

      +Reimu Hakurei nice name you’ve got there…

    • アップルパイ says:

      +Skyewind I see.. that’s too bad then…

    • Maxwell James says:

      Yes you can 🙂

  5. Felicia Tjuatja says:

    Can I use “Dory” Fish?

  6. koromlakklemoso says:

    I made it today 🙂 It’s so delicious! Thanks for the recipie!

  7. muskratbyte says:

    Is this the type that is added to oden?

    • Cooking with Dog says:

      +muskratbyte Yes. Satsuma-age can be used in Oden 🙂 It can be also used in
      Nimono (Japanese simmered dish) or stir-fried dishes.

  8. karunathilaka dingiribandage says:

    i am really going to make this.

  9. marisina Shikiko says:

    I want that geiko fan in the back ~o~

  10. Arn Arn says:

    i just made one and my family loves it!, thank you chef and francis!

  11. Tam Nguyen - Grace says:

    Excuse me Chef, Could you please show me how to make Kamaboko fish cake if
    possible? Thank you!

  12. sopranods says:

    Can I use this recipe for おでん? Should I freeze them after deep-frying
    them?

    • Cooking with Dog says:

      +sopranods Yes! You can use the satsuma-age in Oden 🙂 This recipe is also
      used in Nimono (Japanese simmered dish) or stir-fried dishes.

  13. Ngọc Trân Lã Nguyễn says:

    Ngon quá

  14. Reinard Mika says:

    #ajax

  15. Bay B says:

    Mmmmm délicieux

  16. TheEssentialHughJazz says:

    These are such feel-good videos.

  17. Emboraparawu says:

    Looks so good! I will try to make this!

  18. jojo1231996 says:

    Hey chef! Just wondering but do you reuse your deep frying oil? 

    • Cooking with Dog says:

      +jojo1231996 Strain the oil after use so that you can use it 2 to 3 times
      🙂 If you don’t make fried dishes so often, we recommend using a relatively
      small amount of oil for deep-frying.

  19. Melody Vega says:

    Hello. Im from Portugal. Its the first time im watching yours videos. IM
    CRAZY WITH YOUR FOOD its amazing!!!!

  20. Craig Bryant says:

    I made this yesterday and we are having it for lunch today. Thank you,
    Chef!