Tsukeage (Satsumaage)


Deep frying fish for preservation

Tsukeage (Satsumaage)

This dish made of fish paste fried in oil is classified as a type of deep fried kamaboko. Made by flavoring minced fish meat with salt, sugar, and other condiments, patting into shapes and frying in oil, it is known by various other names such as 'tempura' and 'tsukiage'. It comes in many shapes, often balls or shaped like fish, and may contain burdock, squid, boiled eggs, or other ingredients.

Recipi of cuisin

  • fish fillets (aji (Japanese horse mackerel), kisu (Japanese whiting) or similar)300g
  • katakuriko (starch)1 tablespoon
  • sugar2 tablespoons
  • locally sourced sake1-2 tablespoons
  • salt1 teaspoon
  • Oilas required
Dice fish meat finely then grind with a mortar and pestle (or food processor) until it becomes sticky. Add salt, sugar and sake. Finally add katakuriko (starch) and mix further.
Shape into small ovals as you would a hamburger patty, and fry slowly in oil. Cook until golden brown. If they darken too soon, fry some sweet potato tempura first to lower the oil temperature.
※Adjust katakuriko in accordance with water content of fish. Drained tofu can be added for a softer texture.

Information provided by : NPO Research of Food Education of Kirishima

Local cuisine