Arumado (Egg Wrapped in Fried Fish Cake)
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 5
About this dish
Cut one lengthwise and you get rings: the yolk at the center, a pale red edge on the white, and a layer of white-fish surimi around it all.
Read more
This fried fish cake from Hirado in Nagasaki Prefecture is a whole peeled egg wrapped in fish paste, so it is served halved or quartered with the cut side up.
Ingredients
Instructions
- 1
Dissolve 1 drop red food coloring fully in 10ml water.
Peel 2 hard-boiled eggs, roll them in the colored water until evenly pale red, and dry their surfaces thoroughly with paper towel.
- 2
Divide 80g fish paste into two 40g portions and flatten each on damp palms into an 8mm-thick oval.
Place an egg in the center, pinch the seam completely closed, and smooth the surface evenly.
- 3
Heat 700ml oil in a deep pot to 160C.
Add the arumado one at a time and fry for 6 to 8 minutes, turning gently while keeping the oil between 155C and 160C. Remove when the center of the fish layer reaches 75C.
- 4
Drain on a rack and rest for 5 minutes so the coating sets.
Cut lengthwise into halves or quarters, arrange with the red-ringed cross section visible, and serve warm on the day it is made.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
平戸市食生活改善推進協議会 · Checked: 2026-08-11
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