Surimi-age (Fried Fish Cakes)
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 11
About this dish
Grated mountain yam and egg go into the finely ground sardine, so these fish cakes puff up soft inside when they hit the oil.
Read more
In Toyama they are eaten as they are, with rice or with drinks, and also dropped into oden or hot pot.
Ingredients
Instructions
- 1
Remove the sardine heads, innards, bones, and skin.
Pound the flesh lightly with a knife, then grind it in a mortar with juice squeezed from the grated ginger until nearly smooth.
- 2
Grate the mountain yam finely and beat the egg.
Add both to the sardine paste with the miso, then grind and mix until the paste becomes sticky and glossy.
- 3
Chop the onion and carrot coarsely.
Julienne the burdock into 1 cm lengths, halve the shiso leaves lengthwise, and slice them into fine strips.
- 4
Add the onion, carrot, burdock, and shiso to the fish paste and mix evenly.
Sprinkle in the potato starch and fold from the bottom so the vegetables do not clump.
- 5
Heat the frying oil to 170°C in a deep pot.
Shape bite-size ovals with two spoons, lower them into the oil, turn once, and fry for 4 to 5 minutes. Check that the thickest cake has reached 71°C at the center, then drain well.
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
「富山の家庭料理」メニュー集（富山県） · Checked: 2026-08-11
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