Satsuma Age - cooking recipe

Ingredients

1 1/2 lb. ground fish meat
6 heaping tsp. sugar
6 Tbsp. cornstarch
1 3/4 c. water
1 Tbsp. salt
1 Tbsp. ajinomoto (optional)
1 egg, beaten
1 small gobo, shredded fine
1 small carrot, shredded fine
cooking oil to deep fry

Preparation

Grind
fish meat in suribachi or food processor.
While grinding,
add
sugar
and\tmix
well.
Combine cornstarch and water.
Add to fish mixture and mix to make it soft.
Add salt and mix until it becomes firmer.
Add egg and mix well before adding the
shredded gobo and carrots.
Make patties and deep fry in hot cooking oil until golden brown.