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'Aka Ten' Spicy Deep-fried Kamaboko from Shimane Prefecture
Introduce
Chef :
cookpad.japan'Aka Ten' Spicy Deep-fried Kamaboko from Shimane Prefecture
My friend from Shimane Prefecture sent some original "aka ten" and since it was so delicious, I tried making it myself!
Ingredient
Food ration :
3 servings
300 grams
Haddock
1
Panko
1
Egg
1 tbsp
Sugar
1 tbsp
Cooking sake
1 tbsp
Mirin
2 tsp
Ichimi spice
3 tbsp
Katakuriko
1 1/2 tsp
Salt
1/2
an egg Egg white
Cooking instructions
* Step 1
Remove the skin from the white fish. Remove the tiny bones as well. Chop finely and then pound with a knife.
* Step 2
Combine all of the ingredients, except for the mashed fish and salt, and grind in a mortar for 10 minutes. You can use a food processor for this. After 10 minutes, add the salt and continue grinding for 5 more minutes.
* Step 3
Coat your hands with vegetable oil and form 2 rough rectangles. You don't need to worry about forming the shape.
* Step 4
Dip in egg and coat with panko. After coating with panko, use a knife or spatula to even out the thickness and straighten out the shape.
* Step 5
Heat vegetable oil to 170℃. Deep-fry each side of the rectangles for 1 minute. During the first minute, the coating can fall off easily when touched, so please refrain from touching them.
* Step 6
Flip over once more and fry for 30 seconds to finish!
* Step 7
Cut into easy to eat slices and arrange on a plate. Put some mayonnaise on top of a shiso leaf.
* Step 8
This is what actual "aka ten" looks like (the ones in the front).
Note: if there is a photo you can click to enlarge it
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