Satsuma-age (deep-fried fish cakes)
[500] Ingredients:
* 1 lb. (450g) aji horse mackerel fillets, bone and skin removed
* 1/2 lb. (230g) cod or pollock fillets, bone and skin removed
* 2 oz. (60g) gobo burdock root, shaved as if sharpening a pencil
* All-purpose dashi stock (happo dashi) (see below)
*
* Seasonings
* 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 a
ramekin ahead of time)
* Vegetable oil for deep frying
* Grated ginger and grated wasabi as condiments
* Soy sauce for dipping
makes 12 cakes
Directions
1. On a paper-lined sheet pan, lightly salt the mackerel fillets, cover
with plastic wrap and refrigerate for 2 hours.
2. In a food processor, pulse and grind the fillets into a coarse paste.
Transfer into a bowl and set aside.
3. Blanch the shavings of burdock root in the all-purpose dashi stock,
drain and set aside.
4. Pulse the cod or pollock in a food processor, gradually adding 1/3
cup of the dashi stock. Add sake, sugar, soy sauce and white miso, then
give a few more pulses. Transfer the mixture into a large bowl. Add
the aji horse mackerel paste, the egg-oil mixture (tamamoto) and the
burdock shavings. Mix well with rubber spatula. Make 12 oval cakes,
about 2/3 inch (1.5cm) thick. Lay on a sheet pan lined with parchment
paper, cover tightly with plastic wrap and refrigerate for 20 minutes.
5. To deep fry: In a large heavy saucepan, heat the oil to 340° F
(170° C). Deep fry the cakes until golden brown, about 4-5 minutes.
Transfer to a paper-lined plate to drain excess oil.
6. To serve: Cut each cake into quarters and arrange on a plate with the
grated ginger and wasabi on the side. Serve soy sauce in individual
small dishes for dipping the cakes.
All-purpose dashi stock (happo dashi)
* 1 quart (1L) dashi stock (see below)
* 1/4 cup (60ml) soy sauce
* 1 tsp sea salt or to taste
Combine all ingredients in a large bowl or container. Ladle out as
needed.
Dashi
Dashi is the basis of Japanese soups, stews, stock concentrates and
sauces, and the better your dashi, the more successful your meal will
be. Powdered instant dashi is readily available, but it is simple to
make your own - and avoid the additives often contained in those
products.
The more refined dashi uses katsuo bonito flakes, which are not cheap,
but excellent results can be had with niboshi dried small sardines, or
ago flying fish. These produce a smokier flavor, which may be just
what you want, especially in soup noodle dishes.
To make about 1 quart (1L) dashi stock: heat 1 quart (1L) water until
tepid (86° F/30° C), then add in three 2x3 inch (5x7.5cm) strips
of kombu kelp (about 0.7 oz/20g). Bring slowly to a simmer over 20-30
minutes. When simmering, immediately remove the kombu, skim the scum
from the surface and bring to a boil.
Add 1/4 cup (60ml) of cold water to quell the bubbles and immediately
lower the heat. Add in 2 oz. (60g) bonito flakes. When all bonito
flakes have soaked up the liquid and the liquid has barely returned to
the boil, turn off the heat. Leave for five minutes and strain through
a sieve lined with a fine cloth, or a large coffee filter. Cool at
room temperature without covering.
[500] Ingredients:
* 1 lb. (450g) aji horse mackerel fillets, bone and skin removed
* 1/2 lb. (230g) cod or pollock fillets, bone and skin removed
* 2 oz. (60g) gobo burdock root, shaved as if sharpening a pencil
* All-purpose dashi stock (happo dashi) (see below)
*
* Seasonings
* 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 a
ramekin ahead of time)
* Vegetable oil for deep frying
* Grated ginger and grated wasabi as condiments
* Soy sauce for dipping
makes 12 cakes
Directions
1. On a paper-lined sheet pan, lightly salt the mackerel fillets, cover
with plastic wrap and refrigerate for 2 hours.
2. In a food processor, pulse and grind the fillets into a coarse paste.
Transfer into a bowl and set aside.
3. Blanch the shavings of burdock root in the all-purpose dashi stock,
drain and set aside.
4. Pulse the cod or pollock in a food processor, gradually adding 1/3
cup of the dashi stock. Add sake, sugar, soy sauce and white miso, then
give a few more pulses. Transfer the mixture into a large bowl. Add
the aji horse mackerel paste, the egg-oil mixture (tamamoto) and the
burdock shavings. Mix well with rubber spatula. Make 12 oval cakes,
about 2/3 inch (1.5cm) thick. Lay on a sheet pan lined with parchment
paper, cover tightly with plastic wrap and refrigerate for 20 minutes.
5. To deep fry: In a large heavy saucepan, heat the oil to 340° F
(170° C). Deep fry the cakes until golden brown, about 4-5 minutes.
Transfer to a paper-lined plate to drain excess oil.
6. To serve: Cut each cake into quarters and arrange on a plate with the
grated ginger and wasabi on the side. Serve soy sauce in individual
small dishes for dipping the cakes.
All-purpose dashi stock (happo dashi)
* 1 quart (1L) dashi stock (see below)
* 1/4 cup (60ml) soy sauce
* 1 tsp sea salt or to taste
Combine all ingredients in a large bowl or container. Ladle out as
needed.
Dashi
Dashi is the basis of Japanese soups, stews, stock concentrates and
sauces, and the better your dashi, the more successful your meal will
be. Powdered instant dashi is readily available, but it is simple to
make your own - and avoid the additives often contained in those
products.
The more refined dashi uses katsuo bonito flakes, which are not cheap,
but excellent results can be had with niboshi dried small sardines, or
ago flying fish. These produce a smokier flavor, which may be just
what you want, especially in soup noodle dishes.
To make about 1 quart (1L) dashi stock: heat 1 quart (1L) water until
tepid (86° F/30° C), then add in three 2x3 inch (5x7.5cm) strips
of kombu kelp (about 0.7 oz/20g). Bring slowly to a simmer over 20-30
minutes. When simmering, immediately remove the kombu, skim the scum
from the surface and bring to a boil.
Add 1/4 cup (60ml) of cold water to quell the bubbles and immediately
lower the heat. Add in 2 oz. (60g) bonito flakes. When all bonito
flakes have soaked up the liquid and the liquid has barely returned to
the boil, turn off the heat. Leave for five minutes and strain through
a sieve lined with a fine cloth, or a large coffee filter. Cool at
room temperature without covering.
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