Nutritional Info

Nutrition Facts

Serving Size 1 (143g)

Calories 239
Calories from Fat 17 (7%)
Amount Per Serving %DIV
Total Fat 1.9g 3%
Saturated Fat 0.8g 4%
Monounsaturated Fat 0.6g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 28.7mg 10%
Sodium 110.3mg 5%
Potassium 333.7mg 7%
Total Carbohydrate 33g 11%
Dietary Fiber 1.1g 5%
Sugars 1g
Protein 19.6g 39%

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Recipe Description
Satsuma-age, Japanese fish cakes, were invented in Satsuma, the provincial name of present-day Kagoshima Prefecture, on the southern island of Kyushu. Japanese fish cakes remind me of their Thai counterparts, which are served as an appetizer in nearly every Thai restaurant. Japanese cakes employ only fish and julienned vegetables, so they have a subtle and delicate flavor. Choosing the freshest fish is the key to success in making Japanese fish cakes.
Prep time
1 hr 20 min
Cook time
15 min
Ready In
1 hr 35 min


Serves Tool

Serves To:USMetric
2/3 Cup(c)  gobo (burdock), scraped, julienned in 1 inch lengths, and soaked in 1 cup cold water
2 Ounce(oz)  carrots, julienned in 1 inch lengths
2 Tablespoon(T)  vegetable oil
1/4 Cup(c)  dashi
1 Teaspoon(t)  sugar
2 Teaspoon(t)  shoyu
11 Ounce(oz)  sea bass or cod fillet, boned and skinned
1 Teaspoon(t)  sake
1   large egg white
5 Tablespoon(T)  potato starch
10 Teaspoon(t)  shiso leaves
2   all purpose flour
1 Tablespoon(T)  hot mustard paste


With a food processor or a knife, chop the fish to a coarse paste. Transfer the fish paste to a suribachi or other mortar, and blend in first the sake then the egg white. If a Japanese mortar is not available, do the blending in a medium bowl with your hands, squeezing and kneading the mixture. Add the potato starch and flour, one at a time, and grind or squeeze thoroughly. With a spatula, fold in the cooked vegetables and the shiso or other herb. The mixture should be quite soft, but not runny. Refrigerate it for at least 1 hour, covered. With a spatula, divide the fish mixture into eighths. Grease a large pan on which sixteen 2 inch diameter fish cakes can fit without overlapping. Grease your hands with additional oil. Pick up half of a one eighth portion of the fish paste, and make it into a small, flat disk, 2 inches in diameter. Press the center of the fish cake gently to make a shallow depression. This facilitates quicker and even cooking. Place the fish cake on the greased pan, and make the remaining fish paste into cakes. At this point the fish cakes can be refrigerated, covered, for use later in the day. Remove them from the refrigerator 20 minutes before cooking them. In a large, deep skillet heat 3 inches of vegetable oil to 330 degrees F. In small batches, fry the fish cakes until golden, about 4 to 5 minutes, maintaining the oil temperature at 330 degrees F. Transfer the fish cakes to a rack. Serve the fish cakes hot, with mustard paste and shoyu on the side.


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