Satsuma-age (deep-fried fish cakes)

MATERIAL:

1 pound (450g) aji horse mackerel fillets, bones and skin removed

1 / 2 pound (230g) cod or pollock fillets, bones and skin removed

2 oz. (60G) Gobo burdock root, as if sharpening a pencil shaving

All-purpose dashi stock (dashi Happo) (see below)

seasoning

1 / 3 cup (80ml) dashi stock (see below)

2 tsp. sake

1 tbsp. granulated sugar

1 1 / 2 tsp. soy sauce

1 1 / 4 oz. (40g) white miso

Tamamoto (mix 1 large egg yolk and 1 tbsp. Vegetable oil in ramekin ahead of time)Vegetable oil for fryingginger and wasabi as a spice grater

Soy sauce for dipping

make 12 cakes

DIRECTION:

1. In a paper-lined sheet pan, lightly salt mackerel fillets, cover with plastic wrap and refrigerate for 2 hours.

2. In a food processor, pulse and grind the fillets into a rough paste. Transfer to a bowl and set aside.

3. Boiled with burdock root shavings in dashi stock all purposes, drain and set aside.

4. Pulse cod or pollock in a food processor, gradually add 1 / 3 cup dashi stock. Add sake, sugar, soy sauce and white miso, then give another pulse. Transfer the mixture into a large bowl. Add the aji horse mackerel pasta, egg-oil mixture (tamamoto) and burdock shavings. Stir with rubber spatula. Make 12 pie-shaped oval, about 2 / 3 inches (1.5 cm) thick. Lying on a sheet pan lined with parchment paper, cover tightly with plastic wrap and refrigerate for 20 minutes.

5. To fry: In large heavy pot, heat oil to 340 ° F (170 ° C). Deep fry the cakes until golden brown, about 4-5 minutes. Transfer to paper-lined plate to drain excess oil.

6. To serve: Cut the cake into quarters and each arrange on a platter with grated ginger and wasabi on the side. Serve sauce in small individual dishes for dipping cookies.