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Before you jump to Home-made Satsuma-age Fish Cakes recipe, you may want to read this short interesting healthy tips about Energy Enhancing Snacks.
We all know that consuming healthy foods can help us truly feel better within our bodies. Increasing our intake of healthy foods while lowering the intake of unhealthy kinds plays a role in a more balanced feeling. A salad tends to make us feel better than a piece of pizza (physically in any case). Sometimes it’s hard to find wholesome foods for snacks between meals. You can spend several hours at the supermarket searching for an ideal snack foods to make you feel healthy. Here are a few healthy snacks which you can use when you need a fast pick me up.
Just about the most popular snack foods is low fat yogurt. In fact, many people will substitute a container of yogurt for a healthy lunch-something we don’t recommend. You can’t beat yogurt when it comes to a nutritious snack though. Along with calcium, it’s a good supplier of protein and vitamin B. Yogurt is easy for the body to digest and, dependent on the type of culture made use of to make the yogurt youre eating, can also help manage your digestive system. Yogurt mixes perfectly with nuts and seeds. It’s an excellent approach to enjoy a flavorful snack without too much sugar.
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We hope you got insight from reading it, now let’s go back to home-made satsuma-age fish cakes recipe. To make home-made satsuma-age fish cakes you need 11 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to prepare Home-made Satsuma-age Fish Cakes:
- Take White fish such as cod
- You need Lima beans (frozen ones are OK)
- Get Carrot
- Use Wood ear mushrooms (rehydrated and squeezed out of the excess water)
- Prepare Dried shrimps
- Prepare Dried shiitake mushrooms (rehydrated and chopped finely)
- Get Sugar
- You need Salt
- Prepare each Soy sauce and juice from grated ginger
- Prepare Cornstarch
- Use of water and sake Water to dissolve the cornstarch
Steps to make Home-made Satsuma-age Fish Cakes:
- These are the ingredients. You can see one filet of fish in the photo, but I actually used 2 filets of fish (400 g).
- I used 2 kinds of fish and you can see the difference of the colour in this photo. Blitz the fish in a food processor.
- Transfer the fish into a mortar (with pestle) bowl.
- My mortar and pestle is small, so I ground the fish until smooth in 4 batches. This is a tiring job, but you will have plump fish cakes by doing this process.
- Add the sugar and salt and grind the mixture further. Add the cornstarch dissolved in water and sake, and stir in the wood ear mushrooms and carrot.
- Add the soy sauce and juice from the grated ginger, and shape the mixture into balls. Personally, I believe the wood ear mushrooms and lima beans are essential.
- Deep-fry the fishballs in the oil heated to 100-140˚C for 4-5 minutes. If you use fresh oil, you will have pale-browned fishballs. If the oil has been used many times before, they will be dark-colored.
- It is done. Note: In the photo at Step 5, you can see a naruto sitting next to the fish cakes. I tried to make it for fun.
Although it is believed they originated and were later named after Satsuma. 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. Satsuma-age (薩摩揚げ) is a fried fishcake originating from Kagoshima, Japan. Surimi and flour is mixed to make a compact paste that is solidified through frying.
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