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
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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
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31 Responses to “Satsuma-age (Deep-Fried Fishcake Recipe) | Cooking with Dog”
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This looks so delicious 😀 and how come its called “Satsuma”, in England,
Satsuma’s are little oranges, kind of time softer tangerines.
+Cooking with Dog Satsuma is the “english” name for mikan! 🙂
+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
Vietsub for me plz :((
I’m Vietnamese and i don’t understand everything in this video
Does anyone else worry about Francis falling off of that table??
yeah
Can I use salmon?
+Cooking with Dog Alright!!!!
返事ありがとうございます！早速やってみる。＞ｗ＜）
+アップルパイ Yes. You can use salmon in this recipe 🙂
+Reimu Hakurei nice name you’ve got there…
+Skyewind I see.. that’s too bad then…
Yes you can 🙂
Can I use “Dory” Fish?
I made it today 🙂 It’s so delicious! Thanks for the recipie!
Is this the type that is added to oden?
+muskratbyte Yes. Satsuma-age can be used in Oden 🙂 It can be also used in
Nimono (Japanese simmered dish) or stir-fried dishes.
i am really going to make this.
I want that geiko fan in the back ~o~
i just made one and my family loves it!, thank you chef and francis!
Excuse me Chef, Could you please show me how to make Kamaboko fish cake if
possible? Thank you!
Can I use this recipe for おでん? Should I freeze them after deep-frying
them?
+sopranods Yes! You can use the satsuma-age in Oden 🙂 This recipe is also
used in Nimono (Japanese simmered dish) or stir-fried dishes.
Ngon quá
#ajax
Mmmmm délicieux
These are such feel-good videos.
Looks so good! I will try to make this!
Hey chef! Just wondering but do you reuse your deep frying oil?
+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.
Hello. Im from Portugal. Its the first time im watching yours videos. IM
CRAZY WITH YOUR FOOD its amazing!!!!
I made this yesterday and we are having it for lunch today. Thank you,
Chef!