Satsuma Age

Name: Satsuma Age
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. ground fish meat; 6 heaping tsp. sugar; 6 Tbsp. cornstarch; 1 3/4 c. water; 1 Tbsp. salt; 1 Tbsp. ajinomoto (optional); 1 egg, beaten; 1 small gobo, shredded fine; 1 small carrot, shredded fine; cooking oil to deep fry

Eats Now Editorial Team · 708 kcal · Seafood

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Satsuma Age – a delicious recipe with ground fish meat, sugar, cornstarch, water, salt, ajinomoto. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 1/2 lb. ground fish meat
6 heaping tsp. sugar
6 Tbsp. cornstarch
1 3/4 c. water
1 Tbsp. salt
1 Tbsp. ajinomoto (optional)
1 egg, beaten
1 small gobo, shredded fine
1 small carrot, shredded fine
cooking oil to deep fry

1
["Grind", "fish meat in suribachi or food processor.", "While grinding,", "add", "sugar", "and mix", "well.", "Combine cornstarch and water.", "Add to fish mixture and mix to make it soft.", "Add salt and mix until it becomes firmer.", "Add egg and mix well before adding the", "shredded gobo and carrots.", "Make patties and deep fry in hot cooking oil until golden brown."]

708

kcal

Calories

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 lb. ground fish meat, 6 heaping tsp. sugar, 6 Tbsp. cornstarch, 1 3/4 c. water, and more.

Yes, Satsuma Age falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
708 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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