Kujaku (Oita Egg-Stuffed Fried Fish Cake)
Quick answer
- Total time
- 80 min
- Level
- Hard
- Servings
- 20 servings
- Ingredients
- 8
About this dish
Cut lengthwise, each piece shows red-tinted egg white and yellow yolk inside a green ring of fish paste, a cross section said to look like a peacock feather, hence the name kujaku.
Read more
In Kamae, Saiki, Oita, it comes out for New Year and celebrations. Lizardfish, croaker or a similar white fish is ground fine and kneaded with salt, sugar and egg white, wrapped around a boiled egg, and fried.
Ingredients
Instructions
- 1
Peel 10 hard-boiled eggs and dry their surfaces.
Dissolve 1g red coloring in 50ml water, roll the eggs in it until the whites are evenly tinted, and leave them on a rack to dry.
- 2
Check 2kg white fish by touch for any remaining pin bones, then cut it into 2cm pieces.
Process in batches until it becomes a smooth paste with almost no visible pieces.
- 3
Knead 35g salt into the fish paste for 4 minutes until tacky.
Add 125g sugar and 1 egg white, knead for 3 more minutes, then gradually mix in 1g green coloring dissolved in 50ml water.
- 4
Wet your hands with cold water and divide the fish paste into 10 portions.
Flatten one portion into an 8mm-thick round, set an egg on it, seal the paste completely around the egg, and rest for 10 minutes.
- 5
Heat 2000ml oil in a deep pot to 165°C.
Fry two parcels at a time for 8 to 10 minutes, turning often for even color, and confirm the center of the fish layer reaches at least 75°C.
- 6
Drain the fried kujaku on a rack and cool for 10 minutes.
Moisten the knife blade, cut each kujaku lengthwise in half, and arrange the cut faces upward.
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
「次代に残したい大分の郷土料理」 · Checked: 2026-08-11
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